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Women in Ag: Sweet Potato Chili
Chili is definitely my go-to meal on cold winter days, but here in northern Illinois, we have an awful lot of those cold winter days. You can only enjoy the same old pot of chili so many nights in a row before you get tired of it (or before your heartburn gets so bad you could breathe fire). So, this winter, I've been experimenting in the kitchen with different spins on this family favorite. Sweet potato chili has had the seal of approval from multiple people, so I thought this one would be worth sharing!
- 3-4 sweet potatoes
- 15-oz. can vegetable or beef broth
- 15-oz. can kidney beans
- 14.5- oz. can diced tomatoes (or, if you have some frozen tomatoes from the summer garden like I did, this is a great time to use them!)
- 1 lb. ground beef
- Chili seasoning
- Optional: 5.5-oz can V8 Spicy Hot vegetable juice
- Toppings: I like to serve this chili with Fritos or yellow corn tortilla chips and sour cream. Your family might prefer corn bread, beer bread, or oyster crackers. Enjoy it however you like!
- Peel and cut up the sweet potatoes and add them to a slow cooker with the can of vegetable or beef broth. Cook on high for 4 hours or low for 6 hours (until the potatoes are soft enough to mash).
- Use your potato masher to mash the sweet potatoes. I like to leave them chunky, but your family might prefer a smoother chili base. Mash to your liking!
- Add beans, tomatoes, and chili seasoning to the slow cooker and continue to cook on high while you prepare the beef.
- Brown ground beef. I like to add some extra chili seasoning to it while it cooks to kick up the flavor of the chili.
- Add your cooked beef to the slow cooker. If the chili seems too thick at this point or if you want to add more tomato flavor, add in the optional can of V8 Spicy Hot. This should stretch the chili a little bit without watering down any of the flavor!
- Once everything is heated thoroughly, serve with your favorite toppings or sides. Enjoy!