It has been rainy and cold today in Colorado, so it seemed like the perfect day to whip up this sweet potato chili recipe that I wrote last week.
What’s better on a cold and drizzly day than a big bowl of chili?!
I’ll tell you…we could probably think of other things, but this chili is sure to be the best!! Today it was perfect! It turned out so DELICIOUS.
While I was cooking up this sweet potato chili I was thinking of a funny story about the beginning of my relationship with Alex. I thought it would be fun to share!
So Alex and I met in the house that we live in now. Alex moved in about a year and a half ago and that was when we first met. We live with 4 other people and I am the ‘house manager.’ Think of the show ‘New Girl’…..that is our life. And with my role as the house manager, I am the main person who shows the house and chooses people to live in it.
So I chose Alex to be one of our roommates and essentially we met on craigslist….haha
Anyways…..my funny story!
So for the first 6 months that Alex knew me, he thought I couldn’t cook. It was understandable because he never saw me cook at home. I did a lot of cooking for the family I nanny for, so when I got home I never wanted to cook.
Lots of hummus and carrots went through our fridge in those days….
He would often pick fun and tease me that I couldn’t cook, but I was like “yes I can! I’m a great cook actually!” Still…Alex did not believe me. Then when we started dating, of course, he still thought I couldn’t cook.
This actually turned in my favor for a while! For the first couple of months that we dated Alex made dinner and breakfast for me all the time! It was amazing! I had never had someone cook this much for me, so I milked this for a little while….and played dumb that I couldn’t cook. I just let him believe that I was a bad cook.
Then one day I cooked for us….and from that day on he has finally believed that I am a great cook and revoked his duties as family cook. Since he knows I cook so well he doesn’t cook nearly as often as he did when we started dating, but when he does it’s a nice treat! He is also a good cook! Maybe I will get him to write a recipe for the blog one day…..
I can no longer play dumb that I don’t know how to cook, but now I have a reliable taste tester! Alex never misses anything! 🙂
He loves to tell this story as well- about how when we started dating he would cook me delicious meals because he thought I didn’t know how to cook.\
I hope you enjoyed that cute little story about Alex and I!!
This Sweet Potato and Mushroom Chili is one that Alex hasn’t tried yet, but when he does I’m sure he will love it!
It’s seriously sooooo GOOD!
I love chili and this is definitely one of my favorites!
Chili is such a great meal to make, because it’s easy, filling and always seems to last a long time. Maybe that’s because I use my giant soup pot and always make a giant-sized amount.
The cumin, cilantro, and Dijon mustard were the perfect flavors to put together! This was actually the first time I had tried mustard in chili, but HOLY COW was that good!
I also really like spicy chili, but this one has a pretty medium spice! Of course, you are welcome to spice it up as well with a couple more jalapenos or some extra cayenne!
Mushrooms are my favorite thing to have in a chili, so that was a no-brainer! All the mushrooms!
And sweet potatoes….well who doesn’t like sweet potatoes?! We seem to eat a lot of them these days. They are just the perfect flavor and super delicious roasted. Roasting them was really great for the chili because they didn’t get mushy and still held some crunch.
So grab your giant-sized soup pot and cook up some delicious Sweet Potato and Mushroom Chili!
Sweet Potato and Mushroom ChiliPrint
- 28 oz. can of diced tomatoes (I like the fire roasted kind, but plain will also work)
- 15 oz. can of tomato sauce
- 15 oz. can of dark kidney beans
- 2- 15 oz. cans of black beans
- 1 medium onion
- 24 oz. sliced mushrooms
- 1 sweet potato
- 1/4 c. fresh cilantro
- 2 T. + 1 t. garlic
- 3 T. chili powder
- 1 1/2 t. cumin
- 1 t. salt
- 1/2 t. cayenne pepper
- 1 t. dried chives
- 1 t. dijon mustard
- Preheat the oven to 425 degrees
- Slice the mushrooms and onions. Throw them in your soup pot with a little bit of oil and cook on medium heat. Stir occasionally.
- Dice the jalapenos. I didn’t worry too much about the seeds being separated. I like spice, so I just left whatever stray seeds stuck to the pepper. Add those to the mushroom and onion mixture.
- Dice the sweet potato and put it in a tin foil lined baking dish. Put them in the oven and bake for 15 minutes.
- In the meantime dump all of the beans into a strainer and rinse.
- By this time your mushrooms mix should be getting soft. Add the diced tomatoes and tomato sauce.
- Add the beans, garlic, mustard, and all of the spices, except cilantro. Let the chili simmer on low for about 20-30 minutes.
- Flip the sweet potatoes and then switch the oven to broil. Broil them until they are getting a little crispy and then flip them again. They broil fast, so pay attention. One minute they aren’t done and the next they are over done! I liked mine a little bit black on the corners. It gave the chili a good flavor and texture.
- After the sweet potatoes are done you can stir them into the chili and then turn off the stove. Let the chili rest for 20 minutes before you eat. Chili always seems to be the best when you let it rest for awhile before digging in!