Sweet Potato Chili

October 31, 2012 by Kenmore

Purple Asparagus Founder / Executive Director Melissa Graham demonstrates how to prepare her sweet potato chili using only locally sourced ingredients. Learn how to prepare fresh pork and black bean sweet potato chili! Melissa also provides a plethora of cooking tips. Learn about induction cooking technology, how greens taste different during the winter season, what an antique sausage mold looks like, how serrano chili peppers are better than jalapeos, and more.


preparation time
30 mins

cook time




3 pounds pork shoulder cut into 1-inch cubes

3 tablespoons extra-virgin olive oil

2 onions diced

3 garlic cloves diced

1 serrano chile seeds removed and finely chopped

2 tablespoons unbleached all-purpose flour

1 tablespoons cumin

1 beer (not dark)

1.5 cup chicken stock

0.5 cup sherry vinegar

0.5 cup mild tomato salsa

2 sweet potatoes cut into 1-inch chunks

3 cup black beans (cooked)

0.5 lime (just the juice)

0.5 cup cilantro chopped

1 avocado sliced


Prepare the Pork

Heat 1 tablespoon of the oil in a heavy large pot (I use the insert to my slow cooker) over medium-high heat. Dry the pork cubes with a paper towel. Salt and pepper the cubes and brown in batches, adding more oil if necessary. Remove the browned chunks to a bowl.

Prepare the Veggies and Whatnot

Reduce the heat to medium, add another tablespoon of oil to the pan, and saut the onions until golden. Add half the garlic, Serrano chile, flour, and cumin and cook for an additional 3 minutes. Pour in beer, chicken stock, sherry vinegar, and salsa. Bring to a boil. Add sweet potatoes and return the pork and any juices that have accumulated in the bowl.

Keep Cooking and Serve!

Reduce to a simmer and cook over low heat or in a slow cooker on high for about 3 hours (or in a 300 F oven for 1 hours). Uncover or remove from the oven and add black beans and lime juice. Season with kosher salt to taste. Cook for an additional hour. Serve with chopped cilantro sprinkled on top. Serve the avocado, sour cream and cheese on the side.


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