Not so sweet, Sweet potato Chili

Yesterday I woke up and did farm chores in 12 degree weather and flurries of snow. When I came inside I declared it a Chili kind of day!

There is nothing better to warm your soul on a cold day then a nice warm pot of beans, spice and of course veggies!

So I set out to make Sweet potato chili, only when I got out the lonely sweet potato from my pantry I discovered that it was not something I wanted to add to my rich thick hearty chili...... So I adapted and used a winter  delicata squash instead. I really wanted the sweet potato but it was still amazing and satisfying!

Sweet Potato Chili

1/2lb. Chorizo (or something else of your choice)
1cup+ chopped onion
3cloves+ minced garlic
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1 lg celery rib chopped
1 jalapeno pepper chopped (I left the seeds and membrane intact for heat)
1lg can of roasted tomatoes (or in my case I used a quart baggie of my roasted tomato mix that I freeze) Mine didn't have much liquid so if you want a very thick chili you can drain some of the water. or use less liquid.
1 sweet potato peeled and cubed or one small winter squash peeled and cubed
1 bottle of beer or other liquid like broth
1 1/2 - 2 cups of kidney beans (or one lg can drained)
1 1/2 - 2 cups of black beans (or one lg can drained)
1 cup corn
2 tbs Adobo (I almost always have this on hand since when I use a can of Chipotles I always have leftovers I just stick it in the freezer and use as needed.)
1 tsp cumin
1 tsp chili powder
1/4 tsp cinnamon
Salt and Pepper

In a large pot or dutch oven cook chorizo until browned add onions and garlic and soften add peppers and celery for 2 mins more then put the remainder of the ingredients in the pot bring to a boil and then turn down the stove and simmer for at least 30mins but you can go longer if you would like. Adjust seasonings and enjoy!