I love a good bowl of chili. This one takes some time, but is well worth it!
Sweet Potato Chili
- 1 pound of dry kidney beans
- 1-2 pounds beef (stew meat, diced or burger works-could also use chicken or turkey)
- 2 large sweet onions, diced
- 4-5 cloves of garlic, grated on a fine grater
- 1 ( 28 oz) can ‘Rotel’ style tomatoes (you can find a recipe for your own here)
- 2 (28 oz) cans diced organic tomatoes
- 2 medium/large organic sweet potatoes, diced in 1 inch cubes
- 2-3 tablespoons chili powder
- 1 teablespoon cumin
- 1 teaspoon pink hymalaian salt
- pepper to taste
- cayene pepper to taste
- 6-8 cups filtered water for the beans
- Bacon grease, butter or avocado oil
- Green Onion
- Sour Cream/Greek Yogurt
- Bacon Bits (nitrite free please!)
- Cheese crackers, I need to make some for next time!
Soak you bean according to instructions over night (or in a pinch use the quick soak method). Be sure to used filtered water. If you use a glass jar to soak your beans, be sure to leave plenty of room for expansion-I once lost a half gallon mason jar to beans soaking…. Drain and rinse. I only boiled for 10 minutes before adding to the chili. You really do need to precook them, since if you do not they can be toxic-not like deadly (that I have read), but like your tummy will hate you.
In a large pot, brown beef (if not using very lean meat you may need to drain), onions and garlic in bacon grease. Add remaining ingredients and simmer, covered, stirring occationally, until potatos are soft. By this time the beans should be done as well, and will have soaked up a good bit of tomoato juice. If you want it more soup-like (according to my hubby), add another can of diced tomoatoes or 1-2 cups beef stock with the rest of the ingredients.