Easy Crock Pot Sweet Potato Chili

The weather here in Missouri can never decide what it's going to do. I planned to have chili last night and it was 80 degrees! I decided to pretend it was a frigid day (it will come soon enough) and warm myself with some of this sweet potato chili.

Sweet Potato Chili
Adapted from Carol Hee Barnett @ VegNews
Serves 4-6

Ingredients:
1 tablespoon olive oil
1 medium yellow onion, chopped
1 medium red bell pepper, seeded and chopped
1 large garlic clove, minced
1 tablespoon chili powder, or more to taste
1-1/2 pounds sweet potatoes, peeled and cut into 1/2-inch chunks
One 14.5-ounce can crushed tomatoes
One 15.5-ounce can dark red kidney beans, drained and rinsed
1-1/2 cups water
Salt

Directions:
1) Heat the oil in a large skillet over medium heat. Add the onion, bell pepper and garlic, cover, and cook until softened, about 5 minutes. Stir in the chili powder and cook for 30 seconds. Add the sweet potatoes and stir to coat with the spices.
2) Transfer the mixture to a 4 to 6-quart slow cooker. Add the tomatoes, beans and water, season with salt, cover, and cook on low for 6 to 8 hours.

The original recipe called for chipotle peppers added in just before serving, but I didn't have any on hand. I tried the chili first and it really needed some smoky flavor, so I added some dashes of smoked paprika. I also sprinkled on just a touch of cayenne for that great mix of sweet and heat. 

It hit the spot! I was going to make cornbread but instead just went with crackers so I didn't have to heat up the oven on this unseasonably hot day. We had plenty leftover to freeze, so I'll probably give it a rerun this winter with some jalapeno cornbread. Into the recipe folder it goes!

~Tammy

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