I know, I know. I thought the same thing when I decided to give this a whirl. How can it be chili with sweet potatoes? Will it even work? Well, when you have a meal plan and you open the fridge to find your main ingredient is missing, you improvise.
Now, I wasn’t sure this was going to be love but we were stuck in a blizzard and I needed something for the crockpot. This recipe was incredibly easy and surprisingly delicious. We use Penzey’s Cumin and Chili 9000 in their recipe. They are our favorites for chili making!
- 2 large sweet potatoes
- 1 white onion
- 2 garlic cloves chopped
- 2 cans of Black Beans (we use no salt added)
- 1 can diced tomatoes in chipotle
- 1 medium jalapeno chopped
- 2 tsp cumin
- 1 tsp chili powder
- 2 cups of vegetable broth
- salt and pepper to taste
- Wash and pat dry your sweet potatoes. You can peel them or leave on the skin. It's up to your own taste.
- Finely chop garlic or use the jarred minced garlic if you need to save time! I'm a fan of both.
- Finely chop jalapeno and onion.
- Rinse black beans and add them to your favorite crockpot. Add remaining ingredients and set on high for five to six hours or low for eight.
- Serve with your favorite chili toppings!
This recipe freezes well and works out great for meal planning. Tone down the spice and it can be kid friendly as well! I think the next time I make this I will chop the onions a little smaller to hide them from my picky kiddos. Enjoy it on Meatless Monday or anytime!
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