Roasted Sweet Potato Chili
Roasted sweet potatoes are the best addition to chili! The sweetness of the potatoes makes the spicy of the chili really pop, and the texture is a great addition. And the color–come on!
I just peeled and diced my potatoes in dice sized pieces so they roast quickly. I tossed them in olive oil and roasted them on parchment paper in a rimmed sheet pan for 25 minutes at 425 degrees. I did check them at the 20 minute mark but let them go a bit longer. Just test them with a fork to make sure they are tender.
Of course I made the chili with peppers, ground beef, and black beans from fair shares. I always throw my jalapeños in the freezer whole and when making chili or tacos I get a few out and rinse for about 30 seconds under water so they are a bit soft. You can slice them super thin this way and put as little or as much spice in your dish.