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
prep time20 Min
cook time2 Hr
sweet potatos, cubed
water, use soup can to measure
black beans, drained
kidney beans, drained
navy beans, drained
chipotle peppers in adobo sauce
pineapple chunks (20 ounce, somewhat drained)
garlic cloves, chopped
salt and pepper
grated cheddar cheese
How To Make
In a large pot, add tomato soup, water, and chopped sweet potato. Bring to a boil, then let simmer for about 20 minutes.
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.
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.
Once the chili is finished, layer several cups of chili in a casserole dish
Then, sprinkle cheese over top chili layer
Next, pour cornbread batter over top of cheese and chili.
Bake for about 20 minutes, or per directions of your cornbread recipe. Serve with cilantro and extra cheese if you would like.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!