Chili with Sweet Potatoes and Peppers

We love a homemade pot of chili and ours is based on our favorite recipe from Anita’s mom.   But, we’ve added diced sweet potatoes and sweet peppers which gives chili such a great flavor and a little more veggie.

This is a delicious one pot recipe packed full of good flavor and nutrition.   And, the best part is it’s even better the next day by itself or dished over a bowl of polenta, pasta or your morning eggs.   If you want a vegetarian/vegan recipe, just leave out the ground beef.

This recipe makes a small pot.  We usually double it to guarantee leftovers for this chili loving family.  It never lasts long!

1 lb. BBF Ground Beef

1 T organic Chili Powder

2 tsp organic Ground Cumin Powder

3 organic Garlic cloves, diced OR 1 or 2 tsp garlic granules

2 organic med onions or 1 large, diced

2 organic sweet peppers, any color.  We use our frozen diced peppers.

1 quart organic diced tomatoes plus 1 qt. water.  We use our own canned tomatoes.  If using store bought, use two 28 oz cans.

1 T organic Apple Cider Vinegar

1 can organic Black, Kidney or Pinto beans, usually 15 oz., drained

2 cups organic diced sweet potato

Salt and ground pepper to taste

In your favorite soup pot, saute ground beef breaking it up as it cooks.  When just a little pink is left, add the diced onions and fresh sweet peppers.  If you are using frozen peppers, hold off until you add the tomatoes as they release a lot of water.

Saute until veggies are almost tender.  Add the chili powder, cumin, diced fresh garlic, 1 tsp salt and several grinds of fresh black pepper.  Stir and saute for a few more minutes.  Pot will be fragrant and mixture will look dry.  It may seem like a lot of chili powder and cumin but you are seasoning quite a bit of food once the recipe is completely together.  Back off if you like and adjust later as needed.

Add the tomatoes, water if using, beans, vinegar and a couple cups of diced frozen peppers if you didn’t use fresh.   Bring to a simmer and allow to cook gently for approximately 30 min.   Taste for seasoning and make adjustments as needed with any spices and vinegar.   Add the diced sweet potato and a little water if chili looks to chunky.  Gently simmer until potato is tender.  Enjoy!