“Sweet” and Spicy Chili with Cashew “Sour Cream”


When I was a chef, I created several dishes that were just delicious. One of the most popular was my chili. It was thick, sweet,  and had a nice touch of spice at the end. So what made it so delicious?

Sugar. Lots and lots of brown sugar.

In the last year, I have really become more conscious of my sugar intake, so I’ve been cutting it down and cutting it out of as many recipes as possible. I recently found my sugar alternative for my chili. A steamed sweet potato! The sweet potato gives the chili that little bit of sweetness and also gives it a nice little thickness! I also caramelized the onions which gave even more natural sweetness.

This recipe is pretty versatile. I used leftover roasted turkey breast as my protein but you could swap it out for lean beef, ground turkey or even leave it out completely. You can also use a different kind of bean, just read the label and make sure it doesn’t contain corn syrup or any other necessary ingredients. The chili also has a good amount of heat in it, so if spicy isn’t your favorite, cut down on the jalapeño and the spices.

I topped mine with a little hot sauce, avocado, raw onion for some crunch, and cashew “sour cream”. The recipe for the sour cream is below as well.
“Sweet” and Spicy Chili

1 medium sweet potato, peeled and chunked
1.5 tsp olive oil
1 sweet yellow onion, diced
1 colored bell pepper, diced
4 cloves of garlic, minced
3 cans chili beans
2 tbsp tomato paste
8 oz cooked Turkey breast (or other protein), cut in small cubes
1-2 jalapeños, minced
1 Tbsp Cumin
1 Tbsp Chili Powder

  1. Steam sweet potato chunks, mash in bowl when soft
  2. Add olive oil to bottom of pot, add onions and cook slowly to allow onions to caramelize. Once soft and slightly golden, add garlic and bell peppers
  3. Add in chili beans, tomato paste, mashed sweet potato, turkey, jalapenos, and seasonings.
  4. Simmer on low heat for 15 to 20 minutes

Cashew “Sour Cream”

1 cup cashews
¼ teaspoon salt
1 teaspoon apple cider vinegar
Juice of one small lemon

  1. Soak cashews for a few hours
  2. Drain cashews, puree in food processor with remaining ingredients.