The perfect combo for hearty meal on a cold Fall or Winter Day.
Preheat oven to 425-450 degrees. Spread diced potatoes out on a high quality baking sheet (I love my gold touch). If desired, sprinkle a little olive oil, salt and and pepper, and cumin for good measure. Cook for 7 minutes, flip, and then 7-10 minutes more. Inside should be soft. Outside should be crunchy and caramelized! (directions in notes for cooking sweet potato in chili from the beginning)
Add beef stock, and tomato paste. Stir to combine.
Simmer over medium-low heat 30-40 minutes, and for up to 2 hours, stirring occasionally.
(f you didn't already), right before serving, add the roasted sweet potatoes. Top with your favorite cheese, sour cream, and anything else you fancy. And feel the magic!
Change it Up:
Like more kick? Add some cayenne to reach your desired heat level.
If I'm in a mega bell pepper flavor mood, I'll add two roasted reds instead of the one.
Substitute out the beans or ground beef for different types of proteins. Kidney is a great chili option as well, or a three bean blend (black, kidney, white). And I love using turkey or chicken in chili as well!
Dress it Down:
Don't want beans? Don't want ground beef? That's easy. Feel free to eliminate one or the other! (But eliminate both, and I'm not quite sure if you have chili anymore. Just sayin'! Make sure you're getting your protein!)
If you don't want to roast the sweet potatoes, that's fine! Just throw them in with the bean and spices and let them cook while everything is coming together.