Sweet Potato Chili
Recipe type: Soup
Serves: 6-8
  • 2 Tbsp. Driftless sunflower oil
  • 1 large onion, chopped
  • 1 jalapeno pepper, minced
  • 4 cloves garlic, minced
  • 1 red pepper, chopped (can be frozen)
  • 1 green pepper, chopped (can be frozen)
  • 1 tsp. each cumin & coriander seed
  • 1 tsp. chili powder
  • 1 tsp. chipotle powder (optional)
  • ¼ tsp. each ground cloves & mace or cinnamon
  • 1 large sweet potato, peeled & cubed
  • 1 can (15 oz.) black beans with liquid
  • 1 can (15 oz.) red, kidney, or pinto beans
  • 1 can (14.5 oz.) diced or crushed tomatoes with liquid OR 2 cups fresh chopped tomatoes
  • 1 cup water, tomato juice, or chicken broth
  • Sour cream & cilantro for garnish
  1. In soup pot, heat oil & add onions.
  2. Saute until golden & add jalapenos & garlic.
  3. Saute for a couple minutes & add red/green peppers & spices.
  4. Saute for another few minutes & add remaining ingredients.
  5. Bring to boil & reduce heat.
  6. Simmer at least until sweet potatoes are tender, about 20 minutes, stirring frequently to avoid scorching. Add more liquid if it gets too thick.
  7. Serve with sour cream & cilantro.


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