...Sweet Potato Chili

In the winter months nothing beats a nice hearty chili. This recipe uses diced sweet potato which adds a subtle sweetness that balances off the spicy chili powder. If you can get it, the ground chuck from Silver Sage Beef will make this one of the best chills you've ever tasted.  For those of you who prefer no meat, use your favourite beans in place of beef and you've got a delicious vegetarian option.

- 1 lb ground chuck
- 1 large red onion, diced
- 2 sweet bell peppers, diced
- 1 large sweet potato, diced
- 1 can kidney beans
- 1 can of crushed tomatos
- 1 can of corn niblets
- 3 green onions, chopped
- 2-3 tbsp chili powder (depending of how spicy you like your chili)
- 1tsp ground cumin
- Chicken stock
- Salt and Pepper to taste


1. In a large heavy bottom and oven proof pot fry the onions and peppers until soft in some olive oil. Add the ground chuck and fry until golden brown

2. Add the diced sweet potato, crushed tomatos, cumin and chili powder. If the mixture looks too dry add some water or chicken stock until the liquid reaches just under the top of the ingredients.

3. Bake the chili in an oven preheated to 300 degrees celsius for 2-3 hours or until the sweetpotato is soft and breaks apart. Add more chicken stock or water if the chili looks too dry.

4. Season with salt and pepper then serve with the sliced green onions



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