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Spicy sweet potato chili

My dad has a chili recipe that has been my family’s go-to recipe for years. I have images of him making this for all of his friends at the cabin in Canada during the winter. Whether or not that actually happened, I’m really not sure. 
I usually make a big batch of it every fall and freeze it for the few cold weeks we have in Dallas.  This year, I decided to play with the recipe a little bit.  I’ll definitely still make a batch of the original, but this is a nice meat-free alternative.
Lately I’ve seen so many cute chili and soup recipes baked in mason jars with cornbread on top.  I still am having trouble believing my mason jars won’t crack because of the oven heat, so I am yet to try it.  However, I did attempt a chili casserole with a yummy cornbread recipe found here. No cast iron involved, but still delicious nonetheless.  Combined with my chili recipe that mixes spicy and sweet, you have a nutritious and tasty fall dinner!  Just a heads up, this recipe doesn’t produce a super thick chili. It kind of reminds me of chili soup.
Spicy Sweet Potato Chili

2 Sweet potatoes, chopped and cubed
2 cans tomato soup
2 cans water (use the soup can to measure out the water)
1 can black beans, drained
1 can kidney beans, drained
1 can navy beans, drained
1 can diced tomatoes
3/4 can chipotle peppers in Adobo sauce (use 1/2 can to reduce spice)
1 can pineapple chunks – 20 ounce can, somewhat drained
1 cup frozen corn
1 onion, chopped
1/2 jalepeno chopped
1 tsp garam masala
1/2 packet ranch seasoning (about 1/2 ounce)
Salt and pepper to taste
3 garlic cloves, chopped
1 cup grated cheese
In a large pot, add tomato soup, water, and chopped sweet potato.  Bring to a boil, then let simmer for about 20 minutes. You want the sweet potato to have some time to cook by itself.
Add in remaining ingredients and let simmer for at least an hour. I like to let mine cook for two hours. It really gives the flavors time to meld.  
While the chili is simmering prepare the cornbread batter.  Preheat oven to 425 degrees. Once the chili is finished, layer several cups of chili in a casserole dish.  

Then, sprinkle cheese over top chili layer.

 Next, pour cornbread batter over top of cheese and chili.

Bake for about 20 minutes, or per directions of your cornbread recipe.

Serve with cilantro and extra cheese if you would like.

I also made a couple of these in muffin tins. They came out surprisingly better than I thought they would. I used the large size tin, poured in some chili, added cheese, then poured in 1/6 a cup (or so) of cornbread batter. I swirled it all together and let it bake for about 18 minutes.  The cornbread cooked into the chili, making it a very delicate cornbread chili muffin.  They didn’t photograph well, but boy did they taste good.

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