Sweet Potato Chili
Chili is just one of those things that will never get old for me. There are so many different ways we can make it, I am sure we could have chili every week and be just fine. The best thing about making chili is that you really can’t go wrong. Have fun with this recipe and make your own versions!!
Add in corn, take out the beans, add cauliflower rice, take out the pumpkin, add jalapenos and cilantro - whatever your heart desires! Have fun!
3-4 sweet potatoes (chopped) I did not peel mine but feel free to do so. Turns out to be around 4-41/2 cups
2 cups broth (use 2 cups for more Chili texture but you can add more to loosen)
1 lb. ground lean beef. Or chicken and turkey would be good substitutes as well.
28 oz diced canned tomatoes (drained)
1 cup chopped white onion
1 can Kidney beans
1 can black beans
1/4 cup pumpkin puree
1 tsp minced garlic
1 tsp cumin
1/2 tsp paprika
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 to 1/2 tsp chili powder (1/2 tsp will create more spice)
1/4 tsp black pepper
sea salt to taste
optional 1/2 cup chopped bell peppers
First chop your potatoes. Steam them over the stove in a bit of water with the lid on for about 5 minutes.
Brown your meat in a skillet, drain grease. Then place in a crock pot.
Add your canned tomatoes, sweet potato, onion, broth, pumpkin puree and mix all together.
Finally, add your seasonings and the beans. Add your bell pepper here if you are using it.
Stir and cook on high for about 3 hrs or about 6 hours on low (I recommend low).
Add more paprika and or black pepper/sea salt when finished cooking if desired.
Garnish with pumpkin seeds, cilantro, and some sprouted grain crackers or bread!