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Sweet Potato Chili

This recipe was created with friends when we lived in rainy Seattle. There's nothing better than a bowl of chili on a cold day. Sweet potatoes may be left out, but they are the secret ingredient that makes this chili fabulous. —Jonell Tempero, Omaha, Nebraska

6 ServingsPrep: 45 min. Cook: 40 min.

Ingredients

2 medium sweet potatoes, peeled and cubed
2 pounds ground beef
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With Johnsonville Italian Sausage.
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2 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
4 garlic cloves, minced
1 jalapeno pepper, seeded and minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons chili powder
2 tablespoons tomato paste
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 can (16 ounces) kidney beans, rinsed and drained
2 tablespoons butter

Directions

Place potatoes in a greased 15-in. x 10-in. x 1-in. baking pan. Bake,
uncovered, at 400° for 20-25 minutes or until tender, stirring
once.
Meanwhile, in a Dutch oven, cook the beef, celery, onion, green
pepper, garlic and jalapeno over medium heat until meat is no longer

2 of 2

Sweet Potato Chili (continued)

Directions (continued)

pink and vegetables are tender; drain.
Stir in the broth, tomatoes, chili powder, tomato paste and
seasonings. Bring to a boil. Reduce heat; cover and simmer for 30
minutes. Add the potatoes, beans and butter; heat through. Yield: 6
servings.

Nutrition Facts: 1-1/2 cups equals 471 calories, 22 g fat (9 g saturated fat), 104 mg cholesterol, 956 mg sodium, 32 g carbohydrate, 8 g fiber, 36 g protein.