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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sweet Potato Chili Recipe

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This recipe for Sweet Potato Chili is from WYOMING WILD!-COOKS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb ground beef
1 large onion
4 large garlic cloves, crushed
2 tbsp. chili powder
2 tsp. cumin
1 tsp. salt
1/2 tsp. dried oregano
1 (28oz) can whole tomatoes, in juice
3 tbsp. tomato paste
2 medium sweet potatoes, peeled and diced
2 cups water
1 can (15-19oz) black beans, rinsed
1 medium zucchini, chopped
1 tbsp. chipotle pepper sauce
Directions:
Directions:
1. Heat a large saucepan over high heat until hot. Add beef and onion, cook until browned, stirring often. Spoon off any fat. Reduce heat to medium. Add garlic, chili powder, cumin, salt and oregano, and cook 1 minute, stirring.
2. Add tomatoes with juices, and tomato paste, stirring to break up tomatoes. Add sweet potatoes and water; heat to boiling over high heat. Reduce heat to low, cover and simmer for 30 minutes, stirring occasionally.
3. Add beans, zucchini and pepper sauce to pan, heat to boiling over high heat. Reduce heat to low, simmer uncovered, 15 minutes, until zucchini is tender and chili thickens slightly.

 

 

 

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