Do you ever wonder what you can do with sweet potatoes?

Can you imagine sweet potato chili?

A lot of people, some of them in my own family, would rather go hungry than eat sweet potatoes. But, due to a medical problem I was recently diagnosed with, they are getting only what I can cook and eat for myself… poor babies.

So, it’s out with the old standbys like white potatoes, rice, and GF pasta. And, in with the new like sweet potatoes and lots and lots of anti-oxidant rich fruits and vegetables. It’s a “brave new world,” and I’m leading the charge in my own home.

And, surprisingly, I’m beginning to find that it really isn’t so bad at all! The whining, however, from Al is sometimes unbelievable… but, he’s easy to ignore if I need to.

Because of that change, I’m beginning to discover an abundant cornucopia of foods that I hadn’t tried much before… and, sweet potatoes is just one of the new “staples” in my diet. So…

… Today, I want to share with you one of my new recipes with sweet potatoes.

The idea came from one of the times that I roasted sweet potato wedges and experimented with a sprinkling of different spices beyond the basic salt and pepper. I stumbled onto something that I thought was quite yummy!

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I was intrigued with how well the flavors of chili powder and sweet potatoes mingled.

I have to admit that it was a stretch for me at first to imagine sweet potatoes with chili.

It was hard for me to consider a bowl of chili… I’m pretty traditional with my chili… with something sweet in it.

I had to think of it as a bowl of sweet potato stew before I could really think about it clearly. Along the way, I also found that the sweet flavor of pinto beans goes really well with sweet potatoes… and, that combination made thinking about the rest quite easy.

The benefits of sweet potatoes go way beyond their rich color and flavor. In those orange, beige or purple tuberous roots are great sources of fiber, minerals and vitamins, especially Vitamin A and Vitamin C.

Sweet potatoes also have high levels of manganese, potassium, B6 and B3, and more… definitely things that your body needs to help you stay healthy and strong.

Sweet potatoes chili is good for me and I know it will be good for you!

So, do yourself a “flavor” and have a bowl of sweet potato chili, today!

Sweet Potato Chili with Beans

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Makes 4 servings

Ingredients:

1 Pound Lean Ground Beef

1 Cup Onion, Coarsely Chopped

½ Cup Green Pepper, Coarsely Chopped

2 Cloves Garlic, Minced

2 Small Sweet Potatoes, Peeled and Cubed

1 Cup Zucchini, Peeled, Seeded and Cubed

1 to 2 Tablespoons Chili Powder

2 Cups (or a 16-ounce can) Cooked Pinto Beans (or your favorite type)

Salt and Pepper

Water

Directions:

Over medium to medium-high heat, brown the meat in a skillet or large sauce pot. Drain the meat and return to pan.

Stir onion, peppers and garlic in and cook just until the onion is transparent.

Add water and remaining ingredients.

Reduce heat, cover and simmer for 15 to 20 minutes or until veggies are tender. Be sure the liquid remains a half inch or so deep — not too deep, but enough to keep it from drying out.

Adjust seasonings

Serve. Garnish with optional toppings such as salsa, sliced avocado or shredded cheese.

Other Simple Sweet Potato Recipes:

Mustard Dill Sauce with Roasted Sweet Potatoes

Roasted Sweet Potato Wedges or Other Gluten-Free Veggies

Linked to:

Gluten-Free Homemaker’s Gluten-Free Wednesdays

Real Food Allergy Free’s Allergy-Free Wednesdays

Miz Helen’s Country Cottage’s Full Plate Thursday

Vegetarian Mamma’s Gluten-Free Fridays