I love making chili with sweet potato in place of beans. It gives the chili a sweet flavour that pairs well with the chili spice. You can always add beans as well or use beans in place of ground beef for a vegan option.
2 lbs ground beef
24 oz jar of pureed tomato
230 g package of sliced mushrooms
2 large sweet potato, peeled and chopped into 1-inch cubes
2 cups diced onion
2 large bell pepper, diced
1/2 tbsp minced garlic
3 tbsp chili powder
1 tbsp smoked paprika
2 tsp salt, or to taste (if your tomatoes contain salt you may not need to add as much salt)
1 tbsp red wine vinegar, lemon juice, or lime juice
1. Saute the beef in a large pot over medium-high heat until about half of it is browned. Add the onions, peppers, and garlic.
2. Continue to saute until the onion and peppers soften. Add the tomato puree, mushrooms, sweet potato, salt, and spices. Cover, turn the heat to low, and simmer until the sweet potato is soft (can easily pierce with a fork), about 1 hour.
3. Stir in the vinegar and serve.