09 Sep What’s Cookin’ Wednesday: Spicy Sweet Potato Chili
This novel chili is different and delicious! It’s unlike any chili you’ve ever had before, anywhere, I’m betting.
It’s also sooooo good, and good for you, too.
It doesn’t take very long to make, either.
Approx. 1/2 pound chicken, cut into chunks and cooked
2 sweet potatoes, peeled and also cut into chunks
1 16-ounce can kidney beans
1 tsp. olive oil
1 cup chopped onion
3 tsp. garlic powder
2 tsp. chili powder
1 large can diced tomatoes, plus juice
1/2 cup Texas Halapeno Salsa
What to do:
Put the sweet potato chunks in a large saucepan; cover with water and bring to a boil. Reduce heat and simmer until ALMOST tender.(about six minutes) Drain, and add everything else.
Bring to a boil and then reduce heat to simmer. Simmer uncovered for about ten minutes.
Serve with crackers – I use rye crackers with this recipe.
Stand back, because people will be making a dive for a second helping!