This Smoky Sweet Potato Chili keeps the chopping to a minimum, opting instead for shortcuts from the shelf like a jar of salsa and some smoky chipotle peppers.
If you’re keeping count, I’ve been on a mission to braise away my weekends. The cooler weather means hauling out my giant Dutch oven and getting a long, stovetop bubble underway.
Soups, stews, and spaghetti sauce are all excellent candidates for a Sunday afternoon simmer, but this week I was looking to spice it up a bit. Time for some chili!
This Smoky Sweet Potato Chili keeps the chopping to a minimum, opting instead for shortcuts from the shelf like a jar of salsa and some smoky chipotle peppers. If you haven’t used chipotles before, you’re in for a treat. They are widely available in most grocery stores near the jarred salsa. Do your best not to touch them with your fingers, as they are pretty spicy. In fact, I chop them on a paper plate with a knife and fork, to keep my cutting board safe!
That being said, I didn’t find the overall spice level of this chili to be too over the top. My toddler didn’t cry when he dipped his quesadilla in it, so chances are, you can handle it, too. The sweet potatoes definitely even out the spice level. However, if you fear the heat, be sure to purchase a jar of ‘mild’ salsa when shopping for ingredients.
Smoky Sweet Potato Chili
1 tablespoon canola oil
1 1/2 pounds beef chuck or stew meat
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
32 ounces low-sodium chicken broth
14 ounces low-sodium beef broth
1 12-ounce jar mild or medium-spice salsa
1 14.5 ounce can chopped tomatoes
2 chipotles en adobo, finely chopped*
1 teaspoon adobo sauce*
1 1/2 pounds sweet potatoes
2 cans kidney beans, drained and rinsed
1 lime
sour cream and cilantro, for garnish
*chipotles en adobo are available in the ethnic aisle of most grocery stores, near the taco shells
- Cut the beef chuck into one-inch pieces.
- Place the flour, salt, and pepper in a bowl. Add the beef to the bowl and toss well.
- Place a large Dutch oven or other heavy-bottomed pot over a medium heat. Add the canola oil. When it is hot, scoop the beef out of the flour and add the beef to the pot. Cook the beef until it is browned on all sides.
- Add any leftover flour to the pot. Stir well.
- Add the chicken broth, beef broth, salsa, chopped tomatoes, chipotle peppers, and adobo sauce into the pot. Stir well, being sure to scrape up any bits stuck to the bottom of the pot. Bring to a simmer, cover, and cook for 90 minutes, or until the beef is just tender. Stir every twenty minutes or so.
- Peel and trim the sweet potatoes, and cut in a one-inch dice. Add the sweet potatoes and the beans to the pot. Stir. Return to a simmer and cook for an additional ninety minutes, or until the sweet potatoes are tender and the chili has thickened.
- Turn off the heat, and squeeze the juice of one lime directly into the chili. Stir well.
- Garnish with cilantro and sour cream.
This recipe will yield about six to eight servings.
