Somehow I ended up with an excessive amount of sweet potatoes in my fridge.  For my day in the kitchen, I searched through my binder for recipes with sweet potatoes.  I settled on a chili and a bread, both fabulous in this cold weather.  Then I made some sweet potato chips with my leftovers.

I started with the vegetarian sweet potato chili.  All this cold weather has really put me in the mood for some chili and this is an easy crock-pot recipe.  Begin by chopping an onion and a green pepper.

Place them in the crock-pot with the seasonings on the top.  I’ve never used cocoa in a chili before, but I have heard that it is good.

Add canned tomatoes, beans, and chopped sweet potato.  Then cover with one cup of water.

The colors in this dish are beautiful!

Someone heard the cans being opened and came looking for tuna fish.

Standing on the recipe is another way to get my attention.

I cooked my chili on low for about 7 hours.  It turned out great!  I got 6 cups making each serving 1.5 cups.

 

Slow-Cooker Vegetarian Chili with Sweet Potatoes

Cut out from some magazine that I don’t remember

(Serves 4)

Ingredients

1 medium onion, chopped (I used yellow because I had one in the house but recipe calls for red)

1 green bell pepper, chopped

4 garlic cloves, chopped

1 tablespoon chili powder

1 tablespoon ground cumin

2 teaspoons unsweetened cocoa powder

1/4 teaspoon ground cinnamon

1 teaspoon Kosher salt, 1/4 teaspoon black pepper

1 28-ounce can fire-roasted diced tomatoes

1 15.5-ounce can black beans, rinsed

1 15.5-ounce can kidney beans, rinsed

1 medium sweet potato (about 8 ounces) peeled and cut into 1/2-inch pieces

 

Directions

-In a 4 to 6 quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, salt and black pepper.  Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.

-Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7-8 hours or high for 4-5 hours.

 

Nutrition

Calories: 241

Fat: 2 g

Sodium: 1217 mg

Protein: 11 g

Carbs: 47 g

Sugar: 13 g

Fiber: 13 g

 

Tomorrow…I will post the Sweet Potato Bread!  It’s a perfect pair with the chili.