Recipe: Sweet Potato Chili

I was on Pinterest the other day and saw this yummy recipe for those of us that LOVE Chili! I make chili a lot at home and its pretty simple to do and quick when the kids come inside for dinner. My chili usually doesn’t last that long because it’s really good but I also get frustrated because I like chili the next day after all the ingredients are marinated in but nope, it’s usually gone in one day lol. Anyway, this Sweet Potato Chili recipe by Lovely Little Kitchen looked quite delicious and I want to try it, thought to share it with yah! 

SWEET POTATO CHILI
Author: Lovely Little Kitchen
Serves: 8 servings

Ingredients:
1 pound sweet, mild, or spicy Italian sausage, casing removed
2 large sweet potatoes, peeled and cut into small (1/4 -1/2 inch) cubes
1 cup chopped yellow onion
2 cloves garlic, pressed through a garlic press
3 cups chicken stock or broth
14.5 ounce can fire roasted tomatoes
15 ounce can black beans, drained and rinsed
16 ounce can light red kidney beans, drained and rinsed
11 ounce can corn, drained
4 ounce can chopped Hatch green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chili powder
1/2 teaspoon dried rubbed sage
1 tablespoon chili powder
1-2 tablespoons real maple syrup
salt and pepper to taste (I added 1/2 teaspoon)
Fried Tortilla Strips
3 soft taco size flour tortillas, cut into 1/4 inch strips
1-2 cups oil for frying
salt
Directions:
In a large Dutch oven or pot, brown sausage on medium high heat until cooked through. Drain excess oil, leaving about a tablespoon in the pot.
Add sweet potatoes and onion, seasoning with salt and pepper, and cook until the onion is soft and translucent. Add the garlic and cook for 1 minute.
Add chicken stock, tomatoes, black beans, kidney beans, corn, green chiles, spices, and maple syrup. Bring to a boil, then cover and reduce heat to low. Simmer for 2-3 hours, stirring occasionally, or until the sweet potatoes start to break down and the chili has thickened slightly.
Topping Ideas: Avocado, fried tortilla strips, cheese, sour cream
FOR THE FRIED TORTILLA STRIPS
Pour oil (I used peanut oil) into a heavy bottomed, medium sized pan so that it comes 2 inches up the side of the pan. There should be plenty of room in the pan for the oil to bubble up without boiling over. Heat the oil over high heat until it reaches 350 degrees. Working in batches, carefully drop a handful of tortilla strips into the oil. Use a slotted spoon to remove the strips from the oil when they are a light golden brown, 1-2 minutes. Drain them on a paper towel, and sprinkle generously with salt.

Image via Lovely Little Kitchen

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