Game Day Sweet Potato & Bison Chili

If you are from the Midwest then you have a chili recipe. Chili is our favorite in the fall, but honestly we will eat it any time of the year. This chili is loaded with protein and iron from the beans and beef/bison. The smokey flavor of the chipotles and the sweetness of the sweet potatoes and cinnamon are magical and your house will smell sooo good. Chili is also a mama fave since it's great leftover and if you are like Christy, then I am sure you will throw some shredded kale in it the next day to add those greens in! 

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Serves 6

Prep Time: 10 min

Cook Time: 40 min

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The Goods:
2 tbsp extra virgin olive oil
1 lb extra lean, organic grass-fed beef or bison
1 yellow onion, diced
2 red bell peppers, diced (any peppers will work, but love the sweetness of red bell peppers)
2 tbsp chili powder
15 oz can unsweetened tomato sauce
15 oz can fire-roasted tomatoes
1-2 chipotles in adobo sauce, diced (depending on spice desired)
15 oz can kidney bean, drained and rinsed*
15 oz can pinto beans, drained and rinsed*
3 cups chopped, peeled sweet potatoes (~2 sweet potatoes)
2 cups low sodium beef stock
1 tsp smoked paprika
​1/2 tsp salt
1 tsp cinnamon, optional
pinch of cayenne pepper, optional
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*you can use any combination of beans: black beans, kidney beans, or pinto beans all work great

How To:

1. Heat oil over medium-high heat.  Add ground beef and brown, stirring occasionally.
2. Add onions, bell peppers, and chili powder.  Cook an additional 3-5 minutes until onions are translucent.
3. Add remaining ingredients to pot and stir to combine.  Increase heat to high and bring to a boil.  Then cover with lid, reduce heat to simmer and cook for 30 minutes, stirring occasionally.  Taste and adjust seasoning.  

Serve chili with desired toppings (avocado, shredded cheese, greek yogurt, tortilla chips, cilantro, and lime)