Chile Popper Sweet Potato Chili

This past weekend, the weather forecast called for some serious snow fall in St. Louis.  We're talking 6-7 inches of this stuff.  Snowy days always give me a hankering to make something delicious.  Knowing that the chances of bundling up and venturing out on Sunday were pretty slim, I figured there's no better way to spend a Sunday stuck at home than in the kitchen.  I was inspired by this Jalapeno Popper Turkey Chili and put a spin on it to make a vegetarian version: Chile Popper Sweet Potato Chili.  Comfort, creamy, healthy and delicious, this pot of Chile Popper Sweet Potato Chili was the perfect cold weather recipe.  Not to mention, the next day leftovers were even better.

Chile Popper Sweet Potato Chili

Ingredients

2 tbsp EVVO
1 med. red onion, diced
1 can chopped green chiles
4 sweet potatoes, cubed
3 tsp minced garlic
1/2 tsp cayenne pepper, chili powder, and cumin (add more to taste)
1 can black beans, drained and rinsed
1 can corn, drained
1 can fire roasted tomatoes
1 can low-sodium chicken broth
1/2 cup salsa (I used hot)
1/2 cup cilantro, chopped
Block of low-fat cream cheese, cubed
Shredded Mexican-style cheese
Sour cream and tortilla chips (optional)

Directions

1.  In a large pot, combine EVVO, onion, sweet potato, green chiles, and garlic; cover and cook on med-high heat until sweet potato is tender, stirring occasionally.
2.  Add cayenne pepper, chili powder, and cumin.  Mix well.
3.  Add black beans, corn, tomatoes, broth, salsa, and cilantro.  Reduce heat and simmer for 30 minutes.
4.  Add cream cheese and stir well to melt and mix.
5.  Serve topped with shredded cheese, sour cream and tortilla chips.

See the original recipe here:  Jalapeno Popper Turkey Chili