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
Total TimePrep: 45 min. Cook: 40 min.
- 2 medium sweet potatoes, peeled and cubed
- 2 pounds ground beef
- 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
- Place potatoes in a greased 15x10x1-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 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.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1-1/2 cups: 471 calories, 22g fat (9g saturated fat), 104mg cholesterol, 956mg sodium, 32g carbohydrate (10g sugars, 8g fiber), 36g protein.
Originally published as Seattle Chili in Holiday & Celebrations Cookbook 2012
Follow along as we show you how to make these fantastic recipes from our archive.
More from Taste of Home
What’s the Secret to Perfect Burgers at Home? A Former Restaurant Chef Shares 11 Expert Burger Grilling Tips