Sweet Potato & Black Bean Chili

It's that time of year. We'll run as many errands in the next month as we've ran all year. Gifts to buy, trees to decorate, calendars full of party after party requesting us to bring a dish. I was asked weeks ago by two different people if I would be making my Sweet Potato & Black Bean Chili. Yes, it's quite delicious and I'm always hoping there'll be some left to take back home! Today, I'm sharing the recipe with you, but first, click the links to see the amazing health benefits of sweet potatoes and black beans.

Sweet Potato & Black Bean Chili

1 tablespoon olive oil
1/2 cup red onion, diced
1 medium red bell pepper, seeded and diced
1-2 garlic cloves, minced (I often lean a little heavy on the garlic side so use your preference)
1 tablespoon chili powder
1 1/2 pounds sweet potatoes, peeled and cut in bite-size cubes (I generally add the cubes to the crock-pot dish after peeling and cutting until about 3/4 full to determine "1 1/2 pounds")
14.5-oz can crushed tomatoes w/green chili
15.5-oz can black beans, drained and rinsed
1 1/2 cups water
minced jalapeños or canned chipotle chiles to taste

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.

3. When ready to serve, stir the jalapeños or chipotles into the chili. Taste to adjust the seasonings.

Serves 4 to 6 as full meal.

I adapted this recipe from Fresh from the Vegetarian Slow Cooker, a book I highly recommend as there are many amazingly tasty recipes that are super easy to make.

Until next time!