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Sweet Potato Chili
October 17, 2013

UPDATE: I won 3rd place in a friends and family chili cook off with this one! Thank you to salt&light for posting this fabulous recipe. I have made it an unofficial rule (very strong advice, lol) that this be eaten with fat free Greek yogurt mixed in! It gives it a hearty creaminess that is guilt-free! Yum!!! This chili is so friggin' awesome! It's mostly like a "normal" chili, but the sweet potatoes and touch of cinnamon give it a little nudge into something magically perfect for Autumn. I didn't bother with stewed, chili-seasoned tomatoes, I just used regular old canned diced tomatoes and increased the seasonings (except cinnamon) a little. No problem. Used chicken broth instead of water. Also only cooked on high 3 hours before adding the meat. First time I made it, I used all beef. I have my second batch cooking now, using 3/4 turkey, 1/4 beef (what I have on-hand) and I quadrupled the recipe using 2 crock pots, because I am entering this recipe in a chili cook-off my friend is hosting on Sunday. I will come back with an update soon! I served this with fat free Greek yogurt (sour cream is a thing of the past- I can use ALL the Greek yogurt I want, with NO guilt! It tastes the same, try it!!) chopped scallions, oyster crackers, and shredded cheddar cheese. My husband and I thought we'd died and gone to heaven. We looked forward to eating the leftovers every day, 2 meals a day, for 3 days. I can't say enough good things about this. Try it!!!

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