HEARTY SWEET POTATO CHILI

You know you’ve been watching way too much of The Walking Dead when you’re standing in your kitchen and hear a strange noise and your first thought is…zombie? 

Okay, now that we’ve got that out of the way, it’s time to talk chili.

Chili pro’s:

• Hearty, satisfying, and delicious during the cold months.
• Easy to make with minimal prep time!
• Leftovers are easy to store and reheat for lunches!

This month has been rather busy for me and this chili has been one of the main things getting me through the days. If I’m on top of things, I usually make a batch of this on Sunday evenings and transfer the leftovers into individual glass to-go containers (like these). Then they’re easy to take to work for lunches, or, I’ll freeze leftovers and then will have quick dinners on-hand.

This hearty sweet potato chili is also easy to adapt to different tastes and dietary preferences.

Don’t eat meat? No problem! Leave out the meat or sub in an alternative protein source of choice (crumbled tempeh is one of my faves). (If you’re vegetarian/plant-based, you should definitely check out this Spicy Wakame Chili.)

Don’t eat legumes? Say no more! Sub in a mix of seasonal vegetables of your choice (chopped cauliflower and extra celery and carrots are great) or reduce the broth by 1 – 2 cups and leave the legumes out. (If you’re legume-free you might also like my Paleo Pumpkin Chili)

What’s your favorite chili recipe for winter?

SWEET POTATO CHILI

PREP TIME

15 mins

COOK TIME

45 mins

TOTAL TIME

1 hour

Author: Sonnet

Recipe type: Soup

Serves: 10 - 12

INGREDIENTS

• 1½ pounds organic, grass-fed beef
• 2 medium yellow onions, diced
• 6 garlic cloves, minced
• 3 medium carrots, diced
• 3 medium celery stalks, diced
• 1 28-oz can organic fire roasted tomatoes
• 2 tablespoons organic tomato paste
• 3 cups chicken, beef or vegetable broth
• 4 cups cooked or 2 cans black beans (optional; sub seasonal veggies if desired)
• 2 cups cooked or 1 can pinto beans (optional; sub seasonal veggies if desired)
• 3 medium sweet potatoes, diced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• ¼ teaspoon chili powder
• ½ teaspoon sea salt (more to taste)

INSTRUCTIONS

1. Add the beef, onions, garlic, carrots, and celery to a large pot over medium heat. Cook for about 5 - 7 minutes until onions are garlic are aromatic and beef is browned.
2. Add the tomatoes, tomato paste, broth, beans (if using, or seasonal veggies), sweet potatoes, and spices.
3. Bring to a boil and then lower down to a simmer. Simmer for 30 minutes, until sweet potatoes are tender.
4. Serve hot.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.