Homecooked Sweet Potato Chili with Cornbread

Walking in the door to the smell of homemade chili is sure to warm you up from the inside out, but if you forgot to set up the slow cooker before heading out the door in the morning, don’t fret – a hearty bowl of beans, beef, and stewed goodness can still await.

For a quick and easy version of the comfort food classic, consider this Quick Homecooked Sweet Potato Chili that’s made in a skillet and ready in half an hour.

Chili

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 1 can (15 ounces) tomato sauce
• 1 can (15 ounces) kidney beans
• 1 can (14 1/2 ounces) stewed tomatoes
• 1 can (10 ounces) diced tomatoes with green chilies
• 1 sweet potato, cubed
• Water (optional)
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt & pepper, to taste

Serve with:

• Sour cream
• Sliced avocado
• Cornbread (recipe below)

Directions

1. In large saucepan over medium heat, cook ground beef and onion until meat is browned and onion is tender, 5-7 minutes.
2. Stir in tomato sauce, kidney beans, stewed tomatoes with juices, diced tomatoes with green chilies and cubed sweet potato. Add water to reach desired consistency.
3. Season with chili powder and garlic powder. Add salt and pepper, to taste.
4. Bring to boil then reduce heat to low. Cover and simmer 15 minutes.
5. Serve with sour cream, sliced avocado and cornbread, if desired.

Cornbread

Ingredients 

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2/3 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk or milk
• 1/3 cup melted butter or vegetable oil (plus extra for the pan)
• 1 large egg 

Directions

1. Preheat the oven to 400°F (200°C). Place a 9-inch cast-iron skillet or baking dish inside while it heats.
2. Whisk the cornmeal, flour, sugar, baking powder, and salt together in a large bowl.
3. In a separate bowl, whisk the milk, melted butter (or oil), and egg together.
4. Add any add-in ingredients now, then pour the wet mixture into the dry ingredients. Stir gently with a spatula just until combined. Do not overmix.
5. Carefully remove your hot skillet from the oven and add a small pat of butter to melt and coat the bottom and sides.
6. Pour the batter into the hot pan. Bake for 20 to 25 minutes until golden brown and a toothpick inserted in the center comes out clean.
7. Let the cornbread cool for 10 minutes before slicing. 

NOTE: Good Add-ins for Cornbread

• 1/2 cup of shredded cheddar cheese
• 1/4 cup of diced candied or pickled jalapeno
• 1 can of green chilies or diced roasted red peppers
• 1  cup of whole kernel corn (canned or frozen)
• Minced garlic, chives, rosemary, and thyme
• Cooked crumbled bacon, mixed in or on top