A spicy vegan chili stuffed with white beans, hominy, and bold flavor served with sweet and spicy sweetpotato jalapeno corn muffins.
Disclosure – I received free samples of California sweetpotatoes mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Sweetpotato Council and am eligible to win prizes associated with the contest. I was not compensated for my time.
If tomato = tomahto.
And potato = potahto.
…what exactly is the deal with sweet potato v. sweetpotato?!?
Same thing? Polar opposites? Typo?
I’ll just tell you. Because I totally can’t take the suspense and know you’re at the edge of your seat. Plus I’m impatient.
When sweet potatoes are (a) grown in California and (b) grown in soft sand and then hand sorted to minimize scarring and scratching…they become sweetpotatoes! California sweetpotatoes, if we’re being all precise.
And sweetpotatoes, in case you didn’t know, are absurdly nutrient dense with 4 grams of fiber, 2 grams of protein, oodles of vitamin C, and MORE THAN A DAY’S WORTH of vitamin A in every serving. Bet your run-of-the-mill yam can’t do that.
Actually, just FYI, most tubers labeled as yams in grocery stores in the US are actually sweet potatoes. It is very hard to find a real yam here. You’d probably have to go to the Caribbean to find one or some super specialty store.
Even though the weather hasn’t quite gotten the memo yet (it hit 80 here in NYC last week. And has been a solid 75 since then.), it is fall. Officially.
And fall means chili season.
And chili season means my favorite carbs to use as a sopper-upper! Biscuits, beer bread, and corn muffins…mmmm.
This past weekend, I made this white bean and hominy chili and while it was perfectly spicy hearty delicious, it was a little low on the veggies. And we can’t have that, can we?!
So I stuffed a vegetable into my corn muffins. And now they are sweetpotato jalapeno corn muffins.
So moist. So orange. So perfect for sopping-upping. Or just eating. I won’t tell.
To see what everyone else whipped up in the Recipe Redux California sweetpotato sponsored recipe contest, check out these links:
One year ago...Pumpkin Almond Cake with Almond Butter Frosting
Two years ago...Pumpkin Hazelnut Cookies with a Brown Sugar Glaze, Savory Zucchini Crumble with Figs and Ricotta
Three years ago...Caramel Macchiato Cupcakes with Caramel Italian Meringue Buttercream, Michael Symon's Lasagna
Four years ago...Swedish Tea Ring, Pumpkin and Pine Nut Linguine
- 1 lb dried white beans, soaked overnight and boiled until tender
- 1 lb dried hominy, soaked overnight and boiled until tender
- 1 tbsp olive oil
- 1 vegetarian Mexican chipotle sausage, finely chopped
- 2 white onions, chopped
- 3 garlic cloves, minced
- 2 poblano chiles, seeded and chopped
- 2 tsp chili powder
- 1 tsp ground cinnamon
- 12 oz pumpkin beer
- 4 cups water
- 1 tsp dried oregano
- 2 tsp hot sauce
- ½ tsp salt, plus more to taste
- 2 tbsp thinly sliced scallions
- 2 tbsp chopped fresh oregano
- lime wedges, for garnish
- Mash ⅔ cup beans with a fork.
- Heat a large pot over medium heat. Add the oil to the pan. Add the vegetarian sausage and saute for 4 minutes. Add the onion, garlic and poblanos and saute until tender, about 6 minutes. Add the chili powder and cumin and cook for 30 seconds, stirring constantly. Add the mashed beans, white beans, hominy, water, beer, oregano, hot sauce, and salt to the pot. Bring to a boil. Cover and simmer for 20 minutes or until thickened. Season to taste with salt and hot sauce.
- Serve garnished with the scallions and lime wedges.
- 2 California sweetpotatoes
- 4 eggs
- 8 oz low fat cream cheese, softened
- ½ cup nonfat Greek yogurt
- ⅓ cup agave nectar
- ½ cup olive oil
- 2 cups yellow cornmeal
- 1 cup flour
- 1 tbsp baking powder
- 1½ tsp salt
- ½ tsp baking soda
- ½ tsp chipotle chili powder
- 3 jalapenos, thinly sliced, seeds removed
- Preheat oven to 400. Pierce potatoes all over with a fork and then wrap in aluminum foil. Bake until tender, about 45 minutes.
- Lower oven to 375. When potatoes are cool enough to touch, remove the skins and mash with a fork. In a large bowl, whisk together the sweetpotato, eggs, cream cheese, greek yogurt, and agave nectar. Stir in the olive oil.
- In a separate bowl, whisk together the cornmeal, flour, baking powder, salt, baking soda, and chili powder. Whisk the cornmeal mixture into the sweet potato mixture until just combined.
- Split the batter among one cupcake tin. Top with jalapeno slices. Bake for 25 minutes or until a toothpick inserted comes out clean. Let cool before eating.
Wonderful combination of flavors there although hominy is a new ingredient for me. I have never tried corn muffins and they look so cute in your pics…I am gonna try them soon 🙂
Your chili looks great, but I am really loving the sweet potato corn jalapeno muffins. They sound delicious – we love, love sweet potatoes. I like the kick from the jalapenos, too!
That chili looks so delicious! Pumpkin beer…what a great idea!!! A keeper for me.
What a great pairing, the chili and the muffins! It’s a warm, muggy day in Boston but that wouldn’t stop me from eating all this deliciousness in a heartbeat!
Goodness, yes please!! Love those little muffins especially 🙂
Sounds great for Thanksgiving!
I love hominy but always forget about it- thanks for the reminder! Looks like the perfect bowl of chili!
yesterday we were fooled into thinking we lived down under and we were heading into summer and not the opposite.nothing would stop me from a comforting dish such as this.
I dont mind inviting myself to ur place to enjoy this delicious meal
You’ve read my mind — definitely time for me to make my first pot of chili! I’m giddy with excitement to put pumpkin beer into chili, you’re just so smart. I’ve never used hominy except to make food for carp (don’t ask) but my southern boyfriend tries to throw it in the cart everytime we’re at the store. Now at least I know what to do with it and he can finally have it.
I am seriously ready for the weather to cool down so I can start eating chili and soup on a regular basis. I don’t need it to be super cold, but this 70s business and above is not working for me.
I want sweetpotatoes and I want them in this form!
I just call them sweetpotato that’s it and I am lucky if anybody understands what I want in the market. You made a really interesting sweet potato corn muffin, I would love to give it a try.
Hehe, love your intro to this post. Not mention the double recipes – I’m totally getting into chili mode (despite the summer like weather we’ve been having….)
Really loving this idea! Can’t wait to throw my next football party, I’ll definitely amke this!
A) That chili looks amazing. B) I am LOVING these muffins. I was just looking at the squash I had around and I was thinking muffins would be a fun way to go. Ya beat me to it! 😉
Sounds incredible.. Love the Sweet Potato corn muffins.. that’s a must try.
Mmm this white bean dish looks and sounds yummy! And, I can’t wait to try the sweet potato muffins. YUM!! Ps…. good luck in the contest.:)
This chili looks amazing! And so do those corn muffins. what a perfect pair!
What an inspiring chili, Jo! You so deserve to win. I’ve never seen anything like it before!
I’ve had a bag of large butter beans sitting around, now I know exactly what to use them for. And those muffins…omg.
I love chili and Im always looking for new ways to make it – just bookmarked this one.
I didn’t know the difference – looking forward to trying sweetpotatoes. The chili and muffins both look comforting and tasty.
this is my kind of meal! Will you please overnight a bowl of this chili and those muffins to the farm? Im freezing out here!
I adore this chili! I have been wanting nothing more than a cozy bowl of something warm and comforting and this looks like just the thing- the muffins are gorgeous too- perfect for dipping!
Love the look of that stew!
Potahtoes..love it:). Homini is something, I still haven’t worked a lot with. This dish looks perfect paired with the muffins..YUM.
Have I ever mentioned how engaging and well you write, you do.
Wow this sounds like one of the most flavorful vegan recipes I have seen! So hearty too!
Great chili Joanne -the is perfect for this cold, grey weather!
Your chili stole my heart, did I ever tell you I am in love with hominy? Now you know! YUM YUM!
Omigosh, Joanne! This chili and these corn muffins look totally AMAZING! Love it!
Do you have a preference for the white versus orange sweet potatoes? I feel like I always end up using the white ones, because it feels more natural, even though I think it’s all in my head.
Those muffins will haunt me in my dreams until I make them. And yes…I only dream of food!
Chilli and savoury muffins…what a perfect meal! They look yummilicious!
Isn’t it amazing how much nutritional value are in sweet potatoes? Haven’t had hominy in ages, may just have to make this lovely looking dish.
Wow, both recipes look am-az-ing !!
I am so glad that it is offically fall and I can enjoy chili all the time! This looks so good and hearty, and those jalapeno muffins are perfect for dipping!
I just made white chili over the weekend using hominy too! Posting it tomorrow. Love that you make cornbread using sweet potato.
I wanna try sweetpotatoes! The soup and muffins both look amazing…i def want to try both. Lucky for me, it seems like it might be back to soup weather tomorrow 🙂
you’re so creative, Joanna. Looks so yummy. I need to buy some sweet potatoes, they are so underrated I feel.
Three cheers for chili season, I love it!! And girl, this looks awesome and so delish with the addition of sweet potatoes 😉
You really have a lot of flavour in this, it is definitely calling my name 😀
Looks good!! And I’m too busy eating them to care how they’re spelled!
Hello next weekend’s meal… This may just make up for the fall weather…
The soup and the little muffins look so good Joanne…so hearty and tasty. I would love to have a meal like this.
Have a great week my dear 😀
I love jalapenos, and corn muffins, and sweet potatoes. Therefore I love your recipe! I hope I get the time to try it out this week with a chili/mushroom blended recipe I’m working on. I will of course give you credit if I post it. Keep up the good work.
This sounds so delicious! Can’t wait to try this, love the idea of sweetpotato muffins!
Well…I grew up calling sweet potatoes, kumera – that’s the NZ word for them. And it’s still warm in New York? I would be clinging to every moment before the cold sets in. This is a lovely looking chilli and yes, it’s a lovely warming meal xx
Sweet potato corn muffins?? Say what?! You are a genius, these sound all kinds of amazing!
Your sweet potato corn muffin looks very good dear. What a great combination with white chili.
I LOVE what you’ve done with the sweetpotatoes for this contest! That’s so clever to incorporate them into the corn muffins (of course, everything created in your kitchen is genius). Now that the temperature seems to be inching ever-so-slowly downwards, I can see myself making this for a fantastic dinner!
I love that you served lime wedges with your gorgeous chili. 🙂 Fresh lime juice makes nearly everything better. 🙂
I have never heard of pumpkin beer before- just in time for Halloween!
Cool! I’d never seen sweet potato mashed together into one word and I thought you had done the unthinkable (for you) and overlooked a typo in your title. LOL! Now I know. Perfect use of sweetpotatoes in these delightful sopper uppers!
I had never heard of / seen sweetpotato but I’m willing to take that vegetable in any form with any spelling! What gorgeous muffins – and the beans look delicious too.
As if this chili wasn’t already awesome enough, I love that there’s pumpkin beer in it! Well done, friend!
Looks quite good I especially like the muffins
Hooray for fall! I for one welcome it with open arms. 🙂 And I think a beautiful white bean chili plus savory-sweet and BRIGHT ORANGE muffins are exactly appropriate. NOM.
Those sweet potato muffins are the perfect things for sopping up all that wonderful chili! I am loving all the ways you are using beer! Makes me feel like I need more of it in my life.
<3 <3 <3 !!!
I would like this for dinner. I agree it is the season for chili.
your vegetable expectations are great – though I don’t think there is such a thing as too many vegies – an interesting chilli and corn muffins gets my vote – and I am quite happy to eat chilli in summer – just as well because that is where we are headed 🙂
Hominy! I had hominy in a vegan Mexican posole soup in Mexico City – it was really delicious!
I love the white chili idea and these corn muffins. Yes I will please sop away!
fantastic! i love seeing hominy in dishes other than posole! the muffins are outstanding too.
[…] White Bean and Hominy Chili with SweetPotato Jalapeno Corn Muffins […]
This recipe is fantastic!! I can only imagine how delicious it must taste 🙂
However you spell it, I’ll eat it! I love all things sweet potato-y and yam-y. This looks like a perfect dish for a drizzly day like today!
[…] are sweetpotato soup in sweetpotato bread bowls from Cindy, sweetpotato jalapeno corn muffins from Joanne, sweetpotato pie fruit leather from Anne, sweetpotato biscotti (biscotti!!) from Regan, and maple […]
I’m so glad I read this today…it wasn’t he first day it felt like fall and also the day I drank my first pumpkin ale of the year. Perfect! Love that your muffins have more cornmeal than flour…am always looking for a good corn muffin recipe…that’s mostly corn! I’m curious, why a whole pkg of cream cheese…texture? Moistness?
Haha it was mostly a matter of convenience…I just happened to have the cream cheese on hand, but only a little Greek yogurt and no buttermilk. It did keep them super moist, though!
This would be such a tasty meal!
those muffins!?! fabulous 🙂
[…] Sweet potato Jalapeno Corn Muffins – Eats Well With Others […]