With the weather cooling off, I am so into soups. I love how warming they are, filling and such an easy way to to add in produce that is in season right now. I have done several types of chili’s in the past, including white bean and quinoa chili’s and a chicken chili. This time around I wanted to try a sweet potato chili. Looking around the internet I couldn’t really find a recipe that sounded good. I decided to wing it and see what happened. I had a thawed local sirloin steak that I needed to use, then kind of just picked stuff to throw in that is somewhat traditional I think. The end result was absolutely delicious and I am excited to share it with you. As always this recipe is gluten free, dairy free and corn free. As well as soy free and nut free.
Ingredients:
- 1 lb sirloin, cut into 1 inch pieces
- 1 15 oz can kidney beans, drained and rinsed
- 1 large sweet potato, diced into 1/2 in pieces
- 1 medium sized yellow onion, chopped
- 1 6oz can of tomato sauce
- 1 15 oz can diced tomatoes
- 1 tbsp garlic salt
- 1 tbsp chili powder
- 1 tsp paprika
- 1 cup water
- 1 tbsp EVOO
Directions:
- In a deep pot, on medium heat, warm up the EVOO and then add in the chopped meat and onions. Brown for 5-8 minutes.
- Add in everything else. Mix well and cover. Reduce heat to low heat. Let cook for 30-45 minutes, until sweet potatoes are soft.
Hope you enjoy this soup as much as I did.
