Chili isn’t Chili without a Grilled Cheese Sandwich

My mom always, always, always, always made chili with a grilled cheese sandwich. I know no other ways and I am not looking for any other avenues. I will literally pass up chili if there is no way I can have grilled cheese with it. The cheese and the bread types don’t even matter… white, wheat, whole grain, American sliced, shredded, nacho cheese… you name it. I. Just. Need. Cheese. And. Bread!

I don’t know what part of the world you’re in but here in Northern Virginia the Hawk is out! There’s nothing more comforting than coming in from the cold to food that warms your insides. Like the old folks say ‘Food that sticks to your ribs”

This sweet potato chili is completely different from anything you’re used to but it’s still amazing. I try to find ways to incorporate healthier options into our meals without sacrificing flavors. This one definitely fits the bill.

Now don’t look at the recipe like “That don’t go in Chili’… Just try it! I’ve had several people to be surprised by how much they enjoy it.

 

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Sweet Potato Chili

Ingredients:

  • 2 Tlbsp olive oil
  • 1 small sweet yellow onion, chopped
  • 1 lb lean ground beef, turkey or chicken
  • 4 c sweet potatoes peeled and cut into spoon size pieces
  • 2 Tblsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • 2 tsp salt
  • ¾ tsp pepper
  • 1/8 tsp cinnamon
  • 28 oz can crushed tomatoes
  • 1 c chicken broth or water
  • 1-15 oz can sweet whole kernel corn drained
  • 1-15 oz can black beans drained

Directions:

  1. In a large pot, drizzle olive oil. Add onions and saute over medium heat 3-4 minutes.
  2. Push onions to the side and add ground meat. Continue cooking over medium heat for 6-8 minutes, or until it is almost cooked through.
  3. Add sweet potatoes and saute for another 2 minutes.
  4. In a small bowl combine chili powder, cumin, paprika, cinnamon, salt and pepper. Mix to combine.
  5. Pour crushed tomatoes, chicken broth and pre-mixed seasoning ingredients into the chili mixture. Mix chili thoroughly and reduce heat to a simmer.
  6. Cover pot and simmer for 20-25 minutes.
  7. Add drained corn and black beans. Cover and simmer for an additional 5-10 minutes.
  8. Check to see if sweet potatoes are fork-tender before serving.

Tips: You can add avocado, sour cream and tortilla chips if you like.