Football season has returned to Mississippi! This season brings watch parties, tailgating, and cooler weather (eventually). A great pot of chili is a welcome addition to all three. Chili is quick to toss together, requires little active cooking time (thanks to a slow cooker) and feeds a crowd. Setting up a toppings bar is a fun way to customize for guests.
Chili comes in a variety of styles and ingredients. Some popular choices are white chicken chili loaded with green chili peppers, beef with or without beans, and turkey for a leaner protein choice.
My favorite chili recipe is loaded with beans and perhaps an unexpected ingredient: sweet potatoes!
Sweet potatoes are full of fiber, antioxidants and vitamins. Fiber, antioxidants, and vitamins are important components of a healthy gut and immune system. Just one sweet potato packs 4 grams of fiber and 100% of your daily vitamin A needs. Sweet potatoes are also a great source of carotenoids which are antioxidants that give the food its red, yellow, or orange pigment. Antioxidants may help lower inflammation and improve heart health.
The base of this chili starts with a good foundation of flavor with chopped onions, garlic, and bell peppers. Feel free to choose any type of onion and bell pepper you enjoy, have access to, and can afford. Choosing red onions and a red, yellow, or orange pepper boosts the vitamin and antioxidant content of your dish.
When making a recipe to serve a crowd or just get dinner finished during a busy day, take some help from the store. For this recipe, we are using a low sodium prepared chili seasoning (and bumping up the flavor with some added spices) and canned beans. When choosing a canned bean, draining and rinsing them well can help decrease overall sodium content. When choosing a canned product, look for the lowest sodium content as possible, aiming for 5% or less on the nutrition facts label.
You can serve your chili with cornbread, over rice or a baked potato, or just in a bowl with your favorite toppings. I love to scoop mine up with tortilla chips and top with sour cream and jalapenos. Chili reheats beautifully and can also be frozen for up to 3 months.
3 Bean Sweet Potato Chili
1 medium onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 large sweet potato, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
2 cans (28 oz each) crushed tomatoes
2 cups water or vegetable stock
1 packet low sodium chili seasoning
1 tablespoon chili powder
Salt and Pepper to taste
Add all ingredients except salt and pepper to crockpot and cook on low for 6 hours. Prior to serving taste and adjust seasoning with salt and pepper.
