The North Carolina Sweet Potato Commission and I have teamed up to bring a slew of healthy sweet potato recipes to your cooking arsenal. The first one I’ll be highlighting is my Sweet Potato Chili just in time for Halloween!
When we were younger, Halloween night meant not only dressing up as our favorite characters, but also the one night of the year our neighbor would make a big batch of chili and perform Poor Joe for us. This set the spooky mood before we ran off into the night trick-or-treating from door to door. Chili will always make me think of Halloween and I hope you’ll make this slow cooker friendly recipe for any little ghouls and boys in your life this year!
Sweet Potato Chili
2 cans (14.5 ounces) diced tomatoes with chilies
1 can (14.5 ounces) kidney beans
1 can (14.5 ounces) black beans
1 can (14.5 ounces) garbanzo beans
1 pound lean ground beef (93% lean)
1 large sweet potato, diced
1 large bell pepper, diced
3 garlic cloves, minced
1 medium yellow onion, diced
2 tablespoons chili powder
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
Dried red chili flakes, to taste
2 cups low sodium vegetable stock or water
1. Rinse all beans under cool water until water runs clear.
2. In a large slow cooker, add in all ingredients and stir well.
3. Set heat to low and cook chili for at least 4 hours.
4. Serve chili hot with optional toppings of plain Greek yogurt, shredded cheddar cheese, sliced green onions, sliced jalapeños or chopped white onions.