Like many of you, I love chili! One challenge has been to find a way to get my chili fix without beans. When camping, one day, a friend of mine prepared chili which she poured on top of baked sweet potatoes. That meal gave me the aha moment that led to this great recipe.
I thought that diced sweet potatoes could be cooked to supply a great texture for chili; one that is close enough to that of beans. As for the flavor, I was concerned that the sweet potato flavor would stand out. However, once my masterpiece was finished, the most that stood out was the sweetness. I don’t know about you, but I absolutely love sweet chili! To play up the sweetness, I added sweet bell peppers. This combination is amazing, different, and delicious!
Without further delay, I give you the chili recipe that I know will be a hit in your household.
Ingredients
-4 sweet potatoes (diced)
-4 large orange and/or yellow bell peppers (chopped)
-2 cans diced tomatoes (or 3 cups fresh)
-2.5 to 3lbs grass-fed ground beef (or ground turkey)
-1 large red onion (chopped)
-1/4 cup sun dried tomatoes (finely chopped)
-1/4 to 1/2 cup Chili powder (to your taste)
-1 tbsp minced onion flakes
-1 tbsp Onion powder
-1 1/2 tbsp cumin
-2 tbsp parsley
-1/2 tbsp garlic powder
-1 tsp unrefined sea salt (or more, to your taste)
Instructions
Cook ground beef until well done. Set aside.
In a large pot, cook bell peppers and onions for about 5 minutes. Add sweet potatoes and salt to the pot and cook on med-high hest for about 20 minutes, until just tender enough to still have a bit of firmness. Check frequently for tenderness. Once sweet potatoes are done, remove from heat. Add all tomatoes and cooked ground beef. Stir. Add all other ingredients. Stir well. Serve. Leftovers can be refrigerated for 5 days or frozen.
Enjoy this recipe!