Sweet Potato Chili

Here is a chili perfect to serve on Halloween! My friend, Shelby, shared this chili recipe with me. If you like chili, you are sure to enjoy this hearty version. I also liked Shelby's suggestion to eat the leftovers wrapped in a tortilla w/ sliced avocado (I also sprinkled in some cheese)! So good. Enjoy and have a happy and safe Halloween! Thanks for stopping by!

Recipe (yield 4-6 servings):


1 tablespoon olive oil 
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander, optional
1 teaspoon sea salt
1 large garlic clove
1 tablespoon canned chipotle peppers or 1 teaspoon cayenne
1 bell pepper, red or green, diced
1 medium sized onion, diced
1 1/2 lbs sweet potatoes or yams or an assortment of both, peeled and cubed into equal size pieces
1 15oz can kidney beans, drained
2 medium tomatoes , diced
1 small can tomato sauce (you could also use paste and add a little water in with it)
1 1/2 cups water (I used beef stock instead of water)


Heat oil in a large pot over medium heat. Add onion, bell pepper, and garlic. Cook until softened, stirring often. Stir in chili powder and spices. Cook and stir for 30 seconds. Add in cubed sweet potato (or yams) and stir to coat with spices. 


Add the tomatoes, tomato sauce, and water (or stock). Season with salt. Cover and simmer for 45 minutes. Right before serving, stir in chipotle peppers if you are using them (I didn't). Adjust seasonings to taste and serve. Top with avocado, sour cream, cheese, or tortilla chips.


image by Briana