Sweet Potato Chili

A thick and creamy chili with a sweet (potato) twist.

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Sweet Potato Chili

Ingredients:

Cooking oil

1 large onion, diced

Hot pepper, diced (if desired)

1 Tbsp. chili powder

2 tsp. cumin

1 tsp. coriander

1 tsp. garlic powder

Cayenne (to taste)

Ground ginger (to taste)

3 cloves garlic

2 tsp. vegetable better than bouillon (or use stock instead of water)

1 (28 oz.) can crushed tomatoes

2 large sweet potatoes

1/3 - 1/2 bundle cilantro

1 cup corn

Veggie crumbles (if desired)

1 (15 oz.) can black bean

1 (15 oz.) can dark red kidney beans

1 (15 oz.) can light red kidney beans

Directions:

1. Heat oil in a large, heavy-bottomed pan.

2. Add onions and cook until they are beginning to soften. Add hot pepper (if desired), spices, and garlic; heat until fragrant.

3. Add crushed tomatoes and bring to a simmer. Add water as needed.

4. Cut one sweet potato into small cubes and add to the simmering pot (peel beforehand if desired).

5. Cook the second sweet potato using your desired method. Cut into manageable pieces and add to a food processor (peeling is not necessary). Add cilantro (stems and all) and blend until smooth. Thin with about 1 cup of water as needed. Set aside.

6. Add corn and veggie crumbles (if desired) to the pot.

7. Once sweet potatoes are nearly cooked through, add beans and blended sweet potatoes to the pot.

8. Heat through. Stir in additional water as needed to reach desired consistency.

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A blended up sweet potato is the key to this thick and tasty chili.

ENJOY!