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Spicy Sweet Potato Chili
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Description
Spicy and sweet! This recipe is a great twist on a my dad’s famous chili recipe.
Ingredients
- 2 cans (14.5 Oz. Size) Tomato Soup
- 2 cans Water (use Tomato Soup Cans To Measure)
- 2 whole Sweet Potatoes, Cubed
- 1 can (15 Oz. Size) Black Beans, Drained
- 1 can (15 Oz. Size) Kidney Beans, Drained
- 1 can (15 Oz. Size) Navy Beans, Drained
- 1 can (14.5 Oz. Size) Diced Tomatoes
- ½ cans (7 Oz. Size) Chipotle Peppers In Adobo Sauce
- 1 can (20 Oz. Size) Pineapple Juice, Slightly Drained
- 1 cup Frozen Corn
- 1 whole Onion, Chopped
- 3 whole Garlic Cloves, Chopped
- ½ whole Jalapeno, Chopped
- 1 teaspoon Garam Masala
- ½ packages (1 Oz. Packet) Ranch Seasoning
- 1 dash Salt
- 1 dash Pepper
- 1 Tablespoon Brown Sugar
- ½ cups Cheese, For Garnish
- ½ cups Cilantro For Garnish
Preparation
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 2 hours. It really gives the flavors time to meld. Adjust seasonings to your liking.
I made this into a cornbread bake the other night. To see the instructions and pictures of that, visit my blog.
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