Spicy Sweet Potato Chili with Pineapple

I sometimes like to open the pantry, see what ingredients I have in there, and let my creativity run wild by developing new recipes on the fly.

This is how this delicious sweet potato chili recipe was born. It’s a delish mixture of sour, sweet and spicy flavors. Enjoy!

Spicy Sweet Potato Chili with Pineapple

Razvan Stupar

4.90 from 48 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Brunch, Main Course, Side Dish

Cuisine American

Servings 4 servings

Ingredients

  

1x2x3x

• 1 large sweet potato peeled and cubed
• 1/4 large pineapple cubed
• 2 cans red beans
• 1 small canned corn
• 2 red bell pepper
• 1 parsnip
• 2 onions
• 1 can diced tomatoes
• 1 tbsp smoked paprika
• 2 tbsp oil any flavourless oil
• salt
• black pepper
• chili powder
• 1 1/5 cup rice

Instructions

 

• In a large pot, heat the oil over medium heat. Add the finely chopped onion, and sauté for 1 minute until softened. Add the sweet potato and the diced parsnip, and give everything a good mix.
• Add enough water to cover the ingredients and cook for about 7 minutes until the sweet potato is half cooked.
• Add one tablespoon of smoked paprika, the diced tomatoes, stir and cover for about 5 minutes so that the tomatoes can lose some of their juice and the water evaporates.
• Add the remaining ingredients: pineapple chunks, chopped bell peppers, red beans, corn, salt, pepper and chili powder. Cover and allow to simmer for about 2-3 minutes, or until the potato has softened.
• Serve in bowls with rice or naan, and sprinkle a little fresh coriander or pickled jalapenos on top, if you wish!
  

Notes

Tried this recipe?Let us know how it was!

Razvan Stupar

Razvan Stupar is a passionate chef with a culinary career that spans over 10 years. Razvan has worked as a chef for a number of fine dining restaurants in Europe, and also owned his own bistro and catering business.