Let’s continue with some more fall love and celebrate this season. As the weather is changing and the days are getting shorter and cooler, I am starting to crave more hearty comfort foods… like stew.
It’s time to dust off the slow cooker and make some chili – slow cooker sweet potato chili to be specific. The addition of sweet potatoes gives this chili a healthy kick. Did you know that sweet potatoes are considered a superfood?
On this site I always try to feature internationally inspired recipes with some background information. So I did a little research on the origins of chili. The combination of beans and chili always made me think of chili as a Tex Mex dish, but I guess it is a little more Tex than Mex. It goes back to the times of the frontier settlers and is now the official dish of the state of Texas.
In its original form chili was a brick of dried beef, suet and chili peppers which could be cooked with water for a quick stew on the road. You’ll notice that both beans and tomatoes are missing from the original and there is some dispute whether these 2 ingredients belong into chili or not.
I only know chili with beans and tomatoes and since making this sweet potato version, I wouldn’t want to miss these awesome roots in it either.
Serve chili with sour cream, shredded cheese, green onions or parsley and some fresh (gluten free) cornbread on the side.