Description
Packed with filling fiber and luscious chili flavors, this 20 minute sweet potato chili will keep you warm and full all day long.
Ingredients
Units
Scale
- 1 can Pinto Beans, drained and rinsed
- 1 large Sweet Potato (Yam) , peeled and diced
- 1 can (15 oz) Crushed Tomatoes
- 1 Tbsp Chili Powder
- 1 tsp Cumin (more or less to your taste)
- 1/2 cup Low Sodium Vegetable or Chicken Broth
- Salt and Pepper, to taste
- Sour Cream for topping, optional
- Cilantro, optional
Instructions
- Drain and rinse pinto beans until they run clear. Set aside in a sauce pan.
- Peel and dice a large sweet potato (Yam), into very small bite sizes pieces. Set aside in sauce pan.
- Open tomatoes and pour into the sauce pan. Add in vegetable or chicken broth.
- Top with chili powder and cumin. Taste and add salt and pepper if desired.
- Cover and bring to a simmer for 15-20 minutes or until the sweet potatoes are fork tender, stirring often. Alternately, this can be made in a slow cooker and cooked until the sweet potatoes are always fork tender, about 4-6 hours on low. Times may vary.
- Serve immediately with sour cream on top. Or shredded pork if desired.
Notes
Barely adapted from Saucy Pear’s Slow Cooker Sweet Potato Black Bean Chili