Sweet Potato Chili
How better to use up fall produce and leftover roasted vegetables than a delicious, hearty chili! This recipe comes to us from Kids Cook Monday Ambassador Jory of teeny tiny foodie.
Cooking Tip of the Week: Did you know that chili often tastes better after a day in the fridge? This time allows the flavors to mingle, producing a more mellow and balanced taste.
Food for Thought: Sweet potatoes are often confused with yams, but they’re not related. Sweet potatoes are native to North America and yams come from South America and Africa. In the U.S. it’s hard to find a true yam at the store. They’re usually mislabeled sweet potatoes! Yams are also sweeter than sweet potatoes, but would still work in a sweet potato recipe…if you could find any!
Family Dinner Conversation Starter: What is something that we can do this holiday season to help other families?
- 1 large yellow onion, chopped
- 2-3 carrots, peeled and chopped
- 1 large parsnip, peeled and chopped
- 1 small sweet potato, washed and sliced into 1/2-inch sticks
- 1 28-ounce container of chopped or pureed tomatoes
- 1 15-ounce cans black beans, rinsed and drained
- 1 15-ounce can chickpeas, rinsed and drained
- 2-3 cloves garlic, peeled and crushed
- 2 tablespoons vegetable oil, divided into half
- Salt, pepper, cayenne pepper, chili powder and red pepper flakes, to taste
- Your favorite chili toppers, such as tortilla chips and sour cream
To roast the sweet potato (alternatively, chop leftover sweet potatoes to use):
Adult: Heat the oven to 350° and line a baking sheet with parchment paper.
Together: Place the sliced sweet potato into a large bowl and toss with a little bit of the olive oil and a pinch of salt. Spread the sweet potato sticks out into an even layer on the baking sheet and cook for 20 minutes or until soft.
Adult: Remove from the oven and set aside to cool to the touch.
Kid: Once cooled, chop the sweet potato into chunks and reserve ¾ cup to add to the chili. Refrigerate the rest for another use.
Meanwhile, sauté the vegetables:
Adult: In a large, lidded saucepan, heat half the olive oil over medium heat. Add the garlic and cook for 30 seconds. Add the onions, some salt and stir. Cook for 5 minutes, stirring occasionally.
Together: Add a little more vegetable oil if needed and the carrots and parsnip, a pinch of salt and stir. Cook for 3 more minutes, stirring occasionally.
Add the beans and tomatoes:
Together: Pour the beans and some more salt into the pot and mix together well. Cook for 1-2 minutes.
Add in the tomatoes, mix thoroughly and bring the chili to a low boil. Boil for 10 minutes.
Add the sweet potato and let the chili simmer:
Together: Add in the sweet potato chunks and desired spices, stir, cover and simmer the chili over low heat for at least 20 minutes and up to 1 hour.
Together: Turn off the heat, stir, taste and adjust seasoning as needed.
Kid: Top with your favorite accompaniments and enjoy!