Apple Cider Chili with Sweet Potatoes has all of the fall flavors, not only sweet potatoes but pumpkin puree. You’ll love that you can put this together in just 30 minutes and it is still packed with flavor. A great way to use up some left over pumpkin.
It’s 72 degrees in the Carolinas in the middle of December, so not exactly chili weather. However, last week it was in the high 20’s for my early morning runs, so I’m sure this won’t last and we will be ready for chili again at some point. This is a great version if you’re having a crowd and some may not want something too spicy. It’s full of fall flavors and you can whip this up in just a few minutes. In fact, you don’t want to cook this too long or the sweet potatoes will get mushy. While you can’t really pick out the pumpkin and apple cider flavors, they give it a slightly sweet taste. I added just a touch of brown sugar, but you could easily leave it out.
If you cut the sweet potatoes into very small chunks you can make this in about 30 minutes. I cut mine into about 1 inch cubes and it took about 45 minutes to get them to the right texture. Just check periodically so that they are soft enough but still keep their shape. I added some left-over cornbread to the top which I thought was perfect with the slightly sweet flavors. Come on Winter, I’m ready.
Apple Cider Chili with Sweet Potatoes
Apple Cider Chili with Sweet Potatoes has all of the fall flavors, not only sweet potatoes but pumpkin puree. You’ll love that you can put this together in just 30 minutes and it is still packed with flavor. A great way to use up some left over pumpkin.
- Prep Time: 15 minutes
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4 1x
- Category: Entree
Scale
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, diced, about 1 cup
- 1 lb ground sirloin
- 3 cloves garlic, minced
- 1 jalapeno , chopped
- 1 medium sweet potato, diced, about 1 cup
- 2 teaspoons salt
- 1 ½ teaspoons cinnamon
- ¼ teaspoon coriander
- 4 teaspoons chili powder
- ¼ teaspoon chipotle chili powder
- 1 tablespoon brown sugar, optional
- ½ cup chicken broth
- 1 cup apple cider
- ½ cup pumpkin puree
- 14.5 ounces diced tomatoes
- 14.5 ounces kidney beans, optional
Instructions
- Heat oil in a large pot over medium heat. Add onion, ground beef, garlic and jalapeño. Cook until meat is browned and cooked through. Add cubed sweet potato, salt, cinnamon, coriander, chili powder and chipotle powder. Cook about 5 minutes until sweet potato softens slightly.
- Add chicken broth, cider, pumpkin and diced tomatoes. Bring to a boil and reduce to a simmer. Cook until sweet potatoes are softened but not mushy, about 30-45 minutes.
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