Sweet Potato Crockpot Chili

This is a super healthy meatless Monday meal and it’s really delicious.  It’s loaded with nutrients and fiber and it will warm you after a long winter day.  The chopping of the veggies takes about 10 or 15 minutes and then the chili takes about 9 hours on low in the crockpot, perfect to toss into the pot in the morning and come home to a tasty dinner after work.  If you don’t want to take the time in the am to chop the veggies, they can be chopped and kept in the refrigerator until am, then simply toss them in and off to work you go.  Once again I’m using chipotle peppers in adobo sauce, it’s a 7 ounce can I seem to be obsessed with.  I puree the contents of the can with a hand held blender, then keep the pureed peppers in the refrig and add them to any number of dishes.  The heat and the smokey flavor add a nice kick to this chili.  If you are not crazy about a little heat from the peppers, add 1/4 cup instead of 1/3 cup.

 

1 large onion, chopped

1 bell pepper, chopped (color of your choice, I had yellow on hand, so used that)

4 cloves of garlic, chopped

1 large sweet potato, peeled and chopped into inch sized cubes

1 15 ounce can black beans, drained and rinsed

1 15 ounce can navy beans, drained and rinsed

1 28 ounce can diced tomatoes including liquid

2 tablespoons chili powder

1 tablespoon ground cumin

1/3 cup pureed chipotle in adobo sauce (see above)

½ cup water

¼ cup chopped fresh cilantro

 

Add all ingredients to crockpot, cover and cook for 9 to 10 hours on low or 4 to 5 hours on high

 

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  1. Pingback: Crockpot Chili - Quick and SimpleOnline Crockpot Recipes

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