Tis the season for all the cold-weather food. I wanted to re-do chili with a sweeter approach using some maple and sweet potato. Seriously, your next batch of chili neeeeds sweet potato. Even spicy chili benefits from a touch of sweetness and variety from the beans.

I topped it with shredded cheddar and corn chips. It was great, and ensures plenty of leftovers! I prepped and cooked it a bit one night, then cooked again when serving it. The little one was into it! He loves beans but isn’t always loving foods all cooked together. Anything served with chips is a win with him!

Ingredients: (for ~6 servings)

1 lbs ground chicken/pork/turkey (I used ground pork this time)
1 large onion, diced
1, 28 oz can ground tomato
1, 4 oz can green chilis
1, 15.5 oz can kidney beans (with liquid, I used low sodium)
1, 15.5 oz can black beans (with liquid, I used low sodium)
1 clove of garlic, diced
2 tbs cumin powder
2 tbs chili powder
2 tbs onion powder
2 tbs black pepper
1 tbs salt
1 cup water
2 tsp liquid smoke
1/4 cup maple syrup

Directions:

Brown the ground meat then drain off the grease in a large pot.
In the same pan, saute the onion until caramelized and golden brown.
Then return the meat into the pot over medium-low heat, and add in the ground tomatoes, beans, garlic, cumin, chili powder, onion powder, pepper, salt, water, and liquid smoke.

Stir well.
Cook the sweet potato, then chop and add into the chili.

Simmer over low for 30-60 minutes. (I cooked it for 30 minutes, then refrigerated, and cooked again when serving it.)

I loved the flavors without the heat. The sweet potato makes it filling, chunky, and flavorful. It freezes well too!