Sweet Potato Chili

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Sweet Potato Chili: Step by Step

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1. Heat the oil in a large pot over medium heat. Cook the onion for 6 minutes. Add the garlic, chili powder, cumin and paprika and cook for 1 minute.

   Mark done Start 6 min timer

2. Add the sweet potatoes, tomatoes, beans, water and salt. Bring to a boil.

   Mark done

3. Lower the heat, cover and simmer for 25 minutes, stirring now and then, until the sweet potato is tender.

   Mark done Start 25 min timer

4. Uncover and cook for 8 minutes to thicken. Stir in the lime juice and serve.

   Mark done Start 8 min timer

Tips That Matter

• Cut the sweet potato to the same size so it cooks evenly.
• Mash a few cubes against the side of the pot to thicken the chili.
• Taste for salt at the end; beans and tomatoes vary.

Ingredient Swaps

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve With It

Rice · Baked potatoes · Grated cheddar · Soured cream · Tortilla chips

Storage

Keeps in the fridge for up to 4 days. Freezes for up to 3 months. Reheat until steaming throughout.

Sweet Potato Chili Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.