I love the above picture. Little Smee is so curious these days and he couldn’t let me snap a quick photo of dinner without checking out why I was pulling the window blinds up and grabbing my camera. Luckily, my reflexes have sharpened and I was able to quickly snatch the soup away from his curious hands (don’t worry- the soup was already pretty cool at this point due to a toddler meltdown distracting me).
I’ve been on a big sweet potato kick as of late. In particular, savory sweet potato dishes. My new favorite breakfast consists of a sweet potato hash topped with two eggs and my current preferred work lunch is this delightful chili. It’s loaded with a healthy dose of vegetables, it’s flavorful, and it prevents me from turning into a hangry grouch by late afternoon. This recipe is highly adaptable and can easily be turned into a vegetarian dish if that is what is desired. Another bonus is that this chili freezes really well and is a great option for a last minute dinner.
If you’re looking to mix up your lunch routine or are in the mood for one final round of soup before the warm weather is here to stay (maybe?), look no further.
Sweet Potato Chili
Yield: 8-10 servings
- 1 lb lean ground beef or turkey
- 2 sweet potatoes, chopped into 1/2 inch cubes
- 1 red onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 4 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 bay leaves
- 28oz can diced tomatoes
- 28oz can tomato sauce
- 1 quart (4 cups) low sodium chicken stock
- 2 cups (about 1 can) black beans
- 2 cups (about 1 can) corn
1. Heat a Dutch oven over medium heat. Add the ground beef and cook until brown. Drain to remove excess grease. Place the cooked beef into a separate sale and set aside.
2. Add the sweet potatoes, onion, and green pepper to the Dutch oven. Cook, stirring occasionally until the vegetables are softened, about 10 minutes. Next stir in the minced garlic and cook for about 1 minute longer.
3. Add the chili powder, cumin, salt, pepper, bay leaves, tomatoes, tomato sauce, chicken stock, beans, and corn. Bring the soup to a boil. Once boiling, reduce heat to a simmer and cook for 2-3 hours to allow flavors to fully develop.
4. Top with sour cream, cheese, and green onions, if desired.
Source: Adapted from A Couple Cooks