Step 1

In a large pot, heat 1 Tbsp of oil over medium high heat.

Step 2

Once the oil is hot, add 3 Tbsp of chili powder and 2 tsp cumin to toast for a few seconds. Then add the diced onion and garlic and stir. Cook for 2-3 minutes.

Step 3

Allow the onion and garlic to cook on their own for a couple of minutes then add the beef and season it with salt and pepper. Cook until brown and drain the ½ of the fat.

Step 4

While the beef is cooking, peel and cut the sweet potatoes into 1 inch chunks. Add them to a pot of boiling water and cook for around 5 minutes until they are just soft enough to be pierced by a fork.

Step 5

Wash and cut the peppers into a large dice. After the beef has browned, add the peppers to the pot.

Step 6

Add the can of crushed tomatoes and the can of diced tomatoes. Stir to incorporate. Add in the sweet potatoes, chopped chipotle pepper in adobo, and salt and pepper to taste.

Step 7

Reduce the heat to low and allow to simmer for 20-30 minutes. Taste after it has simmered and adjust the spice levels to your liking.

Step 8

This recipe makes 5 servings. Divide the Chili evenly between your containers and topped with a lime wedge and jalapeño slices if desired.