2(14.5 ounce) cansred kidney beansrinsed and drained
1(4 ounce) canmild diced green chile peppersundrained
Preheat oven to 425 F. Peel and cut sweet potatoes in ½-inch cubes. Place on a foil-lined baking sheet in a single layer, drizzle with 2-tablespoons olive oil, then sprinkle with half of salt and pepper. Roast 12-15 minutes, or until soft and lightly browned. Remove from heat and set aside.
Meanwhile: Heat remaining olive oil in a large non-stick pan to medium heat. Add onion and garlic, cook until soft and fragrant, stirring often; 5-7 minutes. Stir in celery and cook 5 minutes more to soften. Place mixture in a bowl and wipe down pan.
Heat pan to medium-high. Add ground beef, cumin, chili powder and remaining salt and pepper. Cook 7-10 minutes until browned, breaking up meat as it cooks. Remove from heat and drain excess liquid.
In a large pot over medium-low heat, stir together tomato paste, diced tomatoes, kidney beans, and green chiles. Stir in vegetable mixture, beef and roasted sweet potatoes.
Cook, uncovered until heated through, stirring occasionally, at least 10 minutes. Heat longer to thicken and enhance flavors.
If you don't have sweet potatoes available or don't like the flavor, simply omit and follow rest of recipe as is. Will still be yummy without it.
Use more cumin and chili powder depending on how bold you prefer your chili. Add additional at end to desired taste if needed.
Take time to cook down the onion, garlic and celery until soft.
Make sure to brown the ground beef for a rich 'meaty' flavor.
Cut the sweet potato into even cubes (or as close as) so they cook evenly.
Leftovers taste great the next day, store in suitable containers in the fridge or freeze.
This recipe is gluten-free. Omit the beef for a vegetarian & vegan version.