Real Recipes From Real Home Cooks ®

spicy sweet potato chili

(1 rating)
Recipe by
Lindsey Cook
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

(1 rating)
yield 12 serving(s)
prep time 20 Min
cook time 2 Hr

Ingredients For spicy sweet potato chili

  • 2
    sweet potatos, cubed
  • 2 can
    tomato soup
  • 2 can
    water, use soup can to measure
  • 1 can
    black beans, drained
  • 1 can
    kidney beans, drained
  • 1 can
    navy beans, drained
  • 1 can
    diced tomatos
  • 1/2 can
    chipotle peppers in adobo sauce
  • 1 can
    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
    salt and pepper
  • 1 c
    grated cheddar cheese

How To Make spicy sweet potato chili

  • 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.
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