Sweet Potato Chili

By Chef David Viviano of The Fairmont Orchid

Courtesy of Feed The People - Puna, Hawaiʻi

Jennifer Pallian Unsplash

Ingredients

2 Tbsp canola oil

1 lb local ground beef

1/2 each yellow onion, diced small

1 each bell pepper, diced small

3 cloves garlic, minced

2 Tbsp chili powder

TT salt and black pepper

2 each sweet potatoes, peeled and medium diced

4 cups broth (chicken, beef or vegetable) or water

2 each tomatoes, diced small

*optional 1 - 12oz. can beans, drained and rinsed

steamed rice

*optional garnishes: shredded cheese, sour cream, hot sauce

Directions

In a large pot, over medium heat, warm the oil and sauté the onion and bell pepper 3-5 minutes, until onions are translucent. Add the garlic and cook one minute more.

Add the beef and cook until browned. Stir in chili powder.

Add the sweet potatoes, broth (or water) and beans (if desired) and cook 15 minutes.

Serve over rice and garnish with shredded cheese, sour cream and/or hot sauce if desired.

*This chili is also great served with Hawaiʻi ʻUlu Coop’s ʻUlu Wedges!

*On day 2, combine leftover chili with macaroni to create “Chili Mac.”

Recipe edited by Sarah Burchard