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0 from 150 votes

Spicy Sweet Potato Chili with Pineapple

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Course: Side Dish , Main Course , Brunch
Cuisine: American

Ingredients

  • 1 large sweet potato peeled and cubed
  • 1/4 large pineapple cubed
  • 2 cans red beans
  • 1 small canned corn
  • 2 red bell pepper
  • 1 parsnip
  • 2 onions
  • 1 can diced tomatoes
  • 1 tbsp smoked paprika
  • 2 tbsp oil any flavourless oil
  • salt
  • black pepper
  • chili powder
  • 1 1/5 cup rice

Instructions

    Cup of Yum
  1. In a large pot, heat the oil over medium heat. Add the finely chopped onion, and sauté for 1 minute until softened. Add the sweet potato and the diced parsnip, and give everything a good mix.
  2. Add enough water to cover the ingredients and cook for about 7 minutes until the sweet potato is half cooked.
  3. Add one tablespoon of smoked paprika, the diced tomatoes, stir and cover for about 5 minutes so that the tomatoes can lose some of their juice and the water evaporates.
  4. Add the remaining ingredients: pineapple chunks, chopped bell peppers, red beans, corn, salt, pepper and chili powder. Cover and allow to simmer for about 2-3 minutes, or until the potato has softened.
  5. Serve in bowls with rice or naan, and sprinkle a little fresh coriander or pickled jalapenos on top, if you wish!

Notes