Beef Chili with Sweet Potatoes

This is my mom's sweet potato chili recipe - it's super easy. She usually makes it with ground turkey, but I most often use beef. I had it this time with cornbread because I still had some kefir from making the skillet cornbread for my cornbread stuffing at Thanksgiving. So why not make it again to enjoy on its own?! (Also leftover labneh which I ate like sour cream on top!)

I'll be out of town for most of the week, and am prepping some meals that I can take with me to reheat. Chili, stew, and salad stuff. Seems easy.

Beef Chili with Sweet Potatoes
2 T butter
1 pound ground beef
1 large or 2 small onions, diced
2 celery ribs, diced
2 garlic cloves, minced
1 jalapeno
1 T chili powder
2 tsp cumin
salt and pepper to taste
2 sweet potatoes (or one large one), diced
1 can kidney beans (or whatever beans)
3 14oz cans of tomatoes (or equivalent frozen garden tomatoes)
1 c frozen sweet corn (or more)

1) Saute onions and celery in butter until soft. Add garlic and jalapeno, and saute another few minutes.
2) Add meat and spices. Cook until meat is cooked through, breaking apart with your spoon.
3) Add tomatoes, kidney beans and sweet potatoes. Cover and cook until sweet potatoes are soft, about 20 minutes.
4) Add corn. Taste for salt, and probably add a little more. Serve!