Caitlin's sweet potato chili

 Today while Caitlin was home she made her sweet potato chili.  It is a tasty blend of sweet potatoes, tomato, black beans and corn.  We used sweet potatoes, corn and tomatoes from the garden.  The tomatoes were canned, the corn was frozen and the sweet potatoes are stored in our fruit room, an unheated room in the basement. 

It went together pretty quickly.  There were a few vegetables to prep--onions, garlic...

green pepper...

and sweet potatoes.

To start the chili a stock pot heats over medium high heat and the onions and garlic are sauteed for a couple minutes.

Then the green pepper is added and it all cooks a little longer.

Next the contents of the cans and the stewed tomatoes are added.

And then the sweet corn and the spices.

And then the sweet potatoes go in.

Now it just needs to cook until the potatoes are tender.  1-2 cans of water can be added if it is too thick.

We served ours topped with fresh cilantro, sour cream and a sprinkle of grated cheese.

Caitlin's sweet potato chili

Olive oil
1 medium or large onion
3 cloves garlic, minced
1 green pepper
1 15 ounce can Hunts diced tomatoes with basil, garlic and oregano
1 15 ounce can black beans
1 15 ounce Kunner's southwestern black beans with cumin and chili spices
1 quart jar stewed tomatoes
2 cups whole kernel corn
2 Tbsp cocoa powder
2 Tbsp sugar
2 tsp dried oregano
2 tsp cinnamon
1 tsp cumin
1 Tbsp chili powder
1 tsp crushed red pepper flakes
6 cups sweet potatoes, peeled, cubed
salt to taste

top with:
sour cream
shredded cheese
cilantro


Heat small amount of olive oil in stock pot.  Saute the onion for a couple minutes.  Add the garlic then the green peppers.  Saute a few more minutes then add the cans of beans, the tomatoes, the corn  and the spices.  Stir in the sweet potatoes.  Add 1-2 cans of water if it is too thick.  Cook over medium-high heat until the potatoes are tender.

Serve with sour cream, shredded cheese and cilantro

Source: loosely adapted from the this recipe

linked to Tasty Tuesday here