This is from the Minimalist Baker cookbook and it looked interesting because I’ve never thought about using sweet potatoes in a chili. I tried it out and it’s so tasty! They don’t give the chili a sweet flavor, but more complexity and texture. It wasn’t super spicy which is good for Josh, but if you like it spicy I would add in some cayenne pepper or red chili flakes. I only made a few changes and stuck pretty close to the recipe. I only used 1.5 large sweet potatoes, dash of agave, a little more chili powder, and I added in a tbsp of Vegetarian Better than Bouillon no beef flavor to water instead of using veggie stock. I also skipped on using the oil. I highly recommend it and it’s perfect for a crowd! It can easily serve 6 and we loved topping it with diced avocado, cilantro, and I made some baked crispy tortilla strips.