Check out this awesome recipe for Three Bean Sweet Potato Chili from Wild Thyme​ with chef, Allison Davis!

This Three Bean Sweet Potato Chili makes the perfect family meal. Minimal effort, maximum flavor & budget friendly. Plus you’ll have plenty of leftovers for another day1

Ingredients

• 1 can tri-bean blend, drained and rinsed
• 28fl oz crushed tomatoes, chopped tomatoes would also work but blend them up until smooth before using
• 1large onion, chopped fine
• 1large sweet potato, peeled and cubed
• 4 cloves garlic minced
• 2bay leaves
• 1tablespoon mixed dried herbs
• 1-2 tablespoon chili powder
• 1/2teaspoon smoked paprika
• 1/4teaspoon ground cinnamon
• 1/4teaspoon cacao, cocoa powder or 1 square of good quality dark chocolate (trust me here, it works!)
• 1teaspoon sugar (optional but brings out the flavors. Any sugar will do but I use coconut sugar)
• 500mls | 2cups water, (reduce to 200mls if using tinned or pre-cooked beans).
• Salt and pepper

1. Start by sautéing the onions and garlic then add all of the other ingredients. I don’t use any oil and just use a dry pan but if you want to use a little oil that’s fine too. Since you are using canned beans this chili could be ready in as little as 40 minutes. The longer it simmers the better it will be though!