It's chili season, friends. Between the fall breeze in the air and football on Sundays, how can you say no to a delicious bowl of chili? Today, we're sharing our recipe for sweet potato chili, which is featuring, you guessed it, those gorgeous local sweet potatoes from your box, and also red bell pepper! If you haven't put sweet potato in your chili yet, you've been missing out! The addition of the potato adds a natural sweetness to a spicy soup, and also makes it hearty for those chilly (chili, ha) morning tailgates!
I love making a big batch of soup like this because of the versatility. You can add whatever you have in your pantry or fridge that needs to be used. I had lots of leftover shredded chicken this week, so I added that to the chili, but you can add ground turkey or beef, or omit the meat to make it veggie friendly, it's really up to you! If you have lots of onions on your counter, feel free to add a diced onion, too.
All you need is a large soup pot, a few staples in the pantry, and the patience to quickly dice two veggies. If you don't have all the ground spices available, feel free to use a taco seasoning packet, it'll be delicious.
Sweet Potato Chili
2 cups Perfectly Imperfect sweet potato, diced, skin on is great
1 Perfectly Imperfect bell pepper, diced
1 cup tomato puree
1 small can tomato paste
2 cans of beans, drained and rinsed, I used black & pinto
2 cups salsa
4 cups stock, I used chicken, veggie stock is great too
3 cups shredded chicken (can add ground turkey, beef, or omit meat all together)
4 Tablespoons chili powder
2 Tablespoons cumin
2 Tablespoons garlic powder
salt & pepper to taste
toppings: cilantro, sour cream, cheese, tortillas, jalapeños, tortilla chips.
1. In a large soup pot, combine sweet potato, bell pepper, tomato paste, tomato puree, salsa, and stock. Bring to a simmer over medium low. Add dry seasonings, and simmer for 20 minutes.
2. Add cooked chicken, beans, and simmer for another 10 minutes. Taste for salt and pepper, and add what you need.
3. Once the sweet potatoes are soft and cooked through, you can serve, however, I like my chili to simmer on low for about an hour to fully develop the flavors! Top with your favorite toppings and enjoy! This soup freezes really well, too.
We hope you'll try this recipe at home this week! We love to see what you come up with, so tag us in your foodie pictures on Instagram, @perfectlyimperfectproduce. Until next time, friends!