Sweet Potato Chili

Join Trace in making a sweet yet savory chili recipe that will keep you warm and full all winter long.

The Story

“Growing sweet potatoes from sprouts in your garden allows you to cultivate this unique and flavorful crop in dishes like sweet potato chili. The process is both satisfying and straightforward. Begin by obtaining sweet potato slips or sprouts and transplant them into well-drained soil with ample sunlight. Ensure proper spacing and maintain a warm soil temperature for optimal growth. As your sweet potato plants flourish in the garden, you’ll soon be rewarded with an abundant harvest. These homegrown sweet potatoes can then be incorporated into your culinary creations, adding a fresh and personal touch to dishes like the hearty sweet potato chili, where the rich, homegrown flavors shine through.

Sweet potato chili is a delightful fusion of sweet and savory flavors. The natural sweetness of sweet potatoes complements the rich, savory notes of traditional chili, creating a uniquely satisfying dish. As you savor each spoonful, the tender chunks of sweet potato add a comforting and hearty element to the overall dish. Whether enjoyed on a chilly evening or as a crowd-pleasing option for gatherings, sweet potato chili is a delicious departure from the usual chili recipes, offering a warm and inviting twist to this classic comfort food.”

– Trace Barnett

Sweet Potato Chili (Serves 8-12)

INGREDIENTS:

4 medium sweet potatoes, peeled and diced

2 lbs ground turkey or beef

2 onions, diced

6 cloves garlic, minced

2 cans (15 oz each) black beans, drained and rinsed

2 cans (15 oz each) diced tomatoes

2 cups corn kernels (fresh or frozen)

4 cups vegetable or chicken broth

4 tablespoons chili powder

2 teaspoons ground cumin

2 teaspoons paprika

Salt and pepper to taste

Pinch of sugar and cinnamon (Optional)

Olive oil for cooking

INSTRUCTIONS:

  1. In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic, sauté until softened.
  2. Add ground turkey or beef, cook until browned, breaking it apart with a spoon.
  3. Stir in chili powder, cumin, paprika, sugar cinnamon salt, and pepper. Cook for 1-2 minutes to let the spices release their flavors.
  4. Add diced sweet potatoes, black beans, diced tomatoes, corn, and broth to the pot. Bring to a boil.
  5. Reduce heat, cover, and simmer for about 20-30 minutes or until sweet potatoes are tender.
  6. Adjust seasoning to taste and serve hot.

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Garden Party with Trace Barnett is made possible, in part, by

The Comer Foundation
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