Other optional toppings: Green onions, cheese, avocado, etc.
Wrap each of the sweet potatoes in heavy duty foil and nestle them into the embers of your campfire. Turn them every so often to ensure they cook evenly.
While the potatoes are cooking, make the chili. Over medium heat, warm the oil in a pot. Once hot, add ¾ of the diced onions (reserve the rest for topping) and sauté for a few minutes until they start to soften. Add the beans, tomato paste, beer (or other liquid, like broth), and spices. Stir well to combine. Simmer for 15-20 minutes.
Once the potatoes are soft and cooked through (about 30 minutes total, give or take a bit depending on their size), retrieve from the fire. Carefully unwrap the foil. Use a knife to cut a slit in the potato, then top with the chili, onions, and anything else you have on hand. Enjoy!
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