Chillin’ with chili

I know, lame title. But it is ridiculously hard for me to think up cute creative titles.

Tonight, Kath and I bonded over some ridiculously amazing sweet potato chili.

 

We can make this work! Stirring will totally happen...somehow

Can we make this work?

"Erin, are you sure this is going to work?"

I finally realized that stirring wasn't going to happen in the other pot.

Friend dinner! Only a really good friend would eat those really weird cornbread muffins

I made two versions of the chili. One was the type that I would make on a normal day-meaning it can be made in about ten minutes. The other recipe took about 30 minutes, but also made four servings…so it’s less time per serving. Both were great. The quick/microwave version I will post tomorrow. The longer recipe is below. I also made some cornbread to go with the chili…let’s just say it needs to be totally scrapped and retried perfected.

Sweet Potato Chili

2 tbsp vegetable oil

1 small onion diced

2 sweet potatoes diced

1 ½ cups water

1 can black beans

1 can corn

1 tomato

1 tbsp Mrs. Dash salt-free chipotle seasoning

In a large pot (for real, use a big pot-didn’t you look at the pictures?) sautee the onions in oil until they are translucent. Add the water, bring to a boil. Add the sweet potatoes and cook covered for 10 minutes. Add the canned vegetables and Mrs. Dash. Simmer for 15-20 minutes.

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