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

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 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

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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.