Spicy Sweet Potato Chili

I made this simple chili last night. Like everything I try to do, I kept it around $10 and under 30 minutes.  Matt said it was to spicy - I thought it was just right. Mar was happy because I baked a few sweet potato pieces for him when I made the Sriracha drop biscuits (Bisquick mix with rice milk and Sriracha swirled on top)...Yes my cat goes crazy for sweet potatoes!

Spicy Sweet Potato Chili

- 1/2 package of Trader Joe's (or your fave brand) of Soyrizo

- 1 cup of small diced sweet potato chunks

- 2 cans of pinto beans: drained

- 1 can of Rotel (original was used): drained

- 1 teaspoon (or less if you are a spice wimp - shout out to Matt!) of Mexican spice blend

- 3/4 cup of water

- a bit of olive oil

In a large stock pot heat up a splash of olive oil on medium. Add the Soyrizo, breaking it apart. Then add the sweet potatoes, let them cook down and blend together for about 5 minutes. Add your beans, Rotel, spice mix and water. Give it a stir and reduce the heat to a medium low and let it simmer for 25 to 30 minutes. To see if it is done poke a sweet potato chunk and make sure it is fork tender. Serve how you like it...I just went with simple biscuits because I was in the mood for them!