Spicy Sweet Potato CHILI

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Olive oil

4-5 yellow onions- chopped

5-6 garlic cloves- chopped

1 inch of ginger root- chopped finely

1 tbs red pepper flakes

1 tbs garam masala

1 small can of tomato paste

1 cup Vermont Village Apple cider vinegar

¼ cup maple syrup

2 med. Sweet potatoes - chopped

2 lbs ground beef

1 can of each- kidney beans, black beans, chick peas

Salt 1.5 tsp ( more to taste)


In a large pot sauté chopped onions, garlic, salt and olive oil until lightly brown. Add chopped ginger, red pepper flakes, garam masala and meat. Heat until the meat is browned then add ½ cup of apple cider vinegar and maple syrup. Heat for five minutes then add remaining ingredients (tomato paste, beans, and sweet potatoes) and stir. Reduce heat and let simmer, stirring occasionally (make sure that it does not boil). If it looks a little thick add water. Once the sweet potatoes are cooked the chili is ready. Taste and add extra salt if necessary. Serve immediately or leave on low heat until ready to eat (always better the longer it sits). Serve with full fat yogurt and cilantro.