Spicy sweet potato chili

★★★★★ 1 Review
lindseyallyn avatar
By Lindsey Cook
from Dallas, TX

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: http://lindscooks.blogspot.com/2011/10/spicy-sweet-potato-chili.html

serves 12
prep time 20 Min
cook time 2 Hr


  •   2
    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
  •   1
    onion, chopped
  •   1/2
    jalepeno, chopped
  •   1 tsp
    garam masala
  •   1/2 pkg
    ranch seasoning
  •   3
    garlic cloves, chopped
  •   1 dash(es)
    salt and pepper
  •   1 c
    grated cheddar cheese

How To Make

  • 1
    In a large pot, add tomato soup, water, and chopped sweet potato. Bring to a boil, then let simmer for about 20 minutes.
  • 2
    Add 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.
  • 3
    While 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.
  • 4
    Once the chili is finished, layer several cups of chili in a casserole dish
  • 5
    Then, sprinkle cheese over top chili layer
  • 6
    Next, pour cornbread batter over top of cheese and chili.
  • 7
    Bake for about 20 minutes, or per directions of your cornbread recipe. Serve with cilantro and extra cheese if you would like.