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The color in the trees, the smell of wood smoke, a cool breeze—autumn is my favorite season! In September and early October, the days are still warm but the nights start to cool down.
Before the evenings move from slightly chilly to freezing cold, we often have a neighborhood chili feed. A couple of us cook up a few different types of chili dishes, and everyone else brings a side or dessert. We often start the chili feed with shooting at clay pigeons. Then everyone sits around the fire pit to eat, the heat from the fire taming the briskness of the evening. It’s always a great time with friends!
At our last chili feed, I made this Sweet Potato Chili, modified from Vegetarian Sweet Potato Chili from Cookie and Kate. It was a huge hit! To increase both the flavor and nutrition, I like to use homemade broth and beans cooked from scratch. I often make a big batch of beans and turn them into several meals. These Stretchy Beans are a wonderful way to save time and money in the kitchen. This Sweet Potato Chili recipe is just one of the delicious recipes you’ll find in my book Stretchy Beans: Nutritious, Economical Meals the Easy Way.
Sweet Potato Chili
- 1 tablespoon healthy fat (such as tallow, lard, or coconut oil)
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped (or use 2 green peppers)
- 1 medium sweet potato, peeled and cut into 1/2 inch cubes
- 1/2 teaspoon garlic powder (or 4 cloves fresh garlic, pressed)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (more if you like it spicy)
- 2 teaspoons unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 small (15 ounce) cans or 1 large (28 ounce) can diced tomatoes, undrained
- 3 cups cooked beans (black, kidney, pinto, or a variety)
- 2 cups broth, water, or a combination of the two
- Toppers such as sour cream, grated cheese, thinly sliced green onions and/or chopped cilantro
- In a stockpot over medium heat, warm the fat until shimmering. Add the veggies and sprinkle with salt and pepper. Cook and stir until the onions are translucent, about 3 to 5 minutes.
- Reduce the heat to low. Add all of the spices, giving it a stir to incorporate with the vegetables. Increase heat to medium, then stir in the tomatoes, beans, and broth. Bring the mixture to a gentle simmer.
- Maintain the gentle simmer for about 45 minutes to 1 hour until the sweet potatoes are soft, stirring occasionally. Add additional salt and pepper to taste.
With it now autumn in the Northern Hemisphere, what are you most looking forward to during this season?
Do you struggle with feeding your family delicious, healthy meals? Are you tired of trying to figure out what’s for dinner each night? Do you cringe when you see how much money your family spends on groceries each month?
If so, Stretchy Beans is the solution you’ve been looking for! Learn how to easily prepare dinners that the whole family will love—while staying on budget, spending less time in the kitchen, and not losing your sanity. Learn more by clicking here.