Spicy sweet potato chili

Lindsey Cook


A twist on my dad's traditional chili with his secret ingredient included. This recipe packs lots of heat and flavor. Enjoy it with some warm southern cornbread and you will be set! Detailed pictures can be found here: lindscooks.blogspot.com/...hili.html

★★★★★ 1 vote
20 Min
2 Hr


sweet potatos, cubed
2 can(s)
tomato soup
2 can(s)
water, use soup can to measure
1 can(s)
black beans, drained
1 can(s)
kidney beans, drained
1 can(s)
navy beans, drained
1 can(s)
diced tomatos
1/2 can(s)
chipotle peppers in adobo sauce
1 can(s)
pineapple chunks (20 ounce, somewhat drained)
1 c
frozen corn
onion, chopped
jalepeno, chopped
1 tsp
garam masala
1/2 pkg
ranch seasoning
garlic cloves, chopped
1 dash(es)
salt and pepper
1 c
grated cheddar cheese


1In a large pot, add tomato soup, water, and chopped sweet potato. Bring to a boil, then let simmer for about 20 minutes.
2Add in remaining ingredients and let simmer for at least an hour. I like to let mine cook for two hours. It really gives the flavors time to meld.
3While chili is simmering, prepare your favorite cornbread. You can choose to make a chili cornbread casserole, or just serve the cornbread on the side. If you want to go the casserole route, follow the next few steps.
4Once the chili is finished, layer several cups of chili in a casserole dish
5Then, sprinkle cheese over top chili layer
6Next, pour cornbread batter over top of cheese and chili.
7Bake for about 20 minutes, or per directions of your cornbread recipe. Serve with cilantro and extra cheese if you would like.

About Spicy sweet potato chili

Course/Dish: Other Main Dishes, Chili
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #sweet, #potato, #beans