Baseball season has arrived and what better way to enjoy the game than with Why Food Work’s Three Sweetpotato Chili. Whether you’re watching your home team play from the couch or in the bleachers watching your favorite “sweet” little leaguer, this dish is sure to be a grand slam!


Three 6″ sweetpotatoes of different varieties (I used Covington, O’Henry, and Diane)

1 onion

15-oz canned black beans

15-oz canned kidney or red beans

24-oz diced canned or fresh tomatoes

1 c barley (sub rice if gluten-free)

2 Tbsp flour (sub cornstarch if gluten-free)

4 c chicken broth (sub vegetable for vegetarian or vegan)

2 cloves garlic

2 tsp cumin

1/2 tsp cinnamon

1/2 tsp pepper

1/2 tsp red pepper (if you like spicy)

12-oz sweet corn


  1. Dice onion, garlic, and sweetpotatoes (leave skins on!)
  2. Add with all other ingredients to a 6-qt slow cooker, mix to distribute evenly, and cook on high for 5 hours
  3. Serve with garnish of basil and dollop of plain Greek yogurt.

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