Sweet Potato Chili w/ Greens

My garden is not very extensive this year due to other commitments, but ahhh the pleasures of hearty greens!  Swiss chard in particular is easy to start – easy to grow and it keeps on coming back!  Especially when the rain and sun alternate so regularly as they have been doing here in Middle Tennessee.  This was the only plant that I managed to start indoors and then transfer to the ground this year, so it makes me smile every time I look at it.  (I’m pretty easy to please, no?)

Ain't it purty?

Ain’t it purty?


One of my favorite things to do with hearty greens (chard, kale, collards, spinach, mustard greens, beet greens – I’m sure I forgot one!) is toss handfuls into soups, stews and chilis.  They are much less offensive to the non-greens appreciators in the crowd that way but still bring a bang of nutrition and some color to any dish.  They also make dinner feel fresh when what you’ve really done is open the pantry door and said, “Hmmmm – I’m not very prepared, what can I throw in a pot and call dinner tonight?”


You guessed it.  I was doing just that recently and am about to share the results.  As always, Little Sis and I encourage you to see our recipes as food for thought as well as body in that substitutions are encouraged, welcomed and will probably make it taste better as well 😉  It takes a village to make a really good meal!

So I give you Sweet Potato Chili w/ Greens

2 medium onions
Oil to saute (about 2 tsp)
1 Tbsp cumin seeds
1 tsp salt
5 medium sweet potatoes cubed (peeled or not – your call)
1 Tbsp. chili powder
28 ounces diced tomatoes (we don’t have fresh yet, but are waiting impatiently)
2 tsp cinnamon
broth if needed
1 can pinto beans (or beans of your choice) rinsed and drained
1 – 3 cups bite sized pieces of hearty greens (I actually used kale – my swiss chard had recently all been harvested and used – but it will be back!)
Optionally you can add some heat to this dish with a touch of cayenne or tabasco – I did not.

Heat the oil in a large pot
Add chopped onions and cumin seeds and saute until onion is translucent
Add chopped sweet potatoes, salt and chili powder and heat while stirring for about 5 minutes
Add diced tomatoes with juice.  (If using fresh add broth to bring level just above potatoes)
Add cinnamon and cook until sweet potatoes are tender
Stir in greens and beans and cook until greens are wilted
Serve over rice or just as is and watch your family put away those greens 🙂

sweet potato chili


7 responses

    • Hey diver dude – I would start with half that much cumin powder, taste and adjust if necessary – although I have found it difficult to overdo cumin 🙂 I should also let you know that I left the 15oz can of pinto beans out of the recipe by accident – just rinse and toss in near the end to warm up if you want some more protein, or just a little extra heartiness. Enjoy!

  1. Your Sweet Potato Chili with Greens looks fabulous! Your place at our table is very special and thanks so much for sharing your wonderful food with all of us at Full Plate Thursday. Hope you have a fantastic week and come back real soon!
    Miz Helen

  2. Pingback: Fall Recipe Parade – Yes, there’s some pumpkin | my sister's pantry

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