Sweet Potato Chili

This is my mama's recipe, but I did help her! :)

This is my favorite variation to traditional chili. The nuts are optional.

Ingredients:

• 2 tablespoons coconut oil
• 1 large onion, chopped
• 1 green bell pepper, seeded and chopped
• 8 garlic cloves, chopped
• 3 tsp ground cumin
• 1.5 tablespoons chili powder
• 1 tablespoon dried oregano
• 2 cups fresh tri-color sweet corn
• 1-14 oz can black beans, rinsed and drained
• 1-14 oz can light kidney beans, rinsed and drained
• 2-14 oz cans diced fire-roasted tomatoes
• 1/2 cup fresh cilantro, torn
• 1 teaspoon cocoa powder (unsweetened)
• 1 teaspoon cinnamon
• 1 large sweet potato, peeled and finely diced
• 1/2 cup unbroken walnuts
• 1 tablespoon canned chipotle chilies in adobo sauce, chopped
• 1/2 cup sour cream mixed with 1 teaspoon cinnamon
• 2 pinches of salt
• 2 green onions, thinly sliced
• 3 radishes, thinly sliced

Directions:
Heat the oil in a soup pot over medium-high heat. Toss in the onions and green pepper and sauté, stirring frequently, 6 to 8 minutes. Stir in the garlic, cumin seeds, chili powder and oregano. Reduce heat to medium and cook, stirring, for about 2 minutes.

Stir in the corn and beans. Add the whole can of tomatoes (juice and all) and cinnamon,cocoa powder, and cilantro. then stir in the sweet potatoes and chipotle chilies. Bring to a boil, then reduce the heat to simmering. Simmer, stirring frequently, until the sweet potatoes are tender and the chili begins to thicken (20 to 25 minutes).

Just before serving, add salt and stir (it will soften the potatoes even more, so don't add too early). Pour into serving bowls, top with green onions, radish slices and cinnamon sour cream.

Reactions:
We always just gobble this up. Sorry that there haven't been pictures lately, I have been really bad at blogging and just found these in my recipe history. :) We all love this dish, and you can make it as spicy or sweet as you want. It is also a great vegetarian meal for your non-vegetarian, vege-hostile guests and friends. :)