It's starting to get a little cooler in the city these days and apparently we're expecting SNOW tomorrow! It's not even November yet! Anyhow, one of the best parts of a cool evening is a piping hot bowl of soup, better yet when it's been cooking all day in the crockpot! I love coming home to house smelling wonderful and just having to dish it up and enjoy!
I first saw this recipe over on Erin and Ben's cooking blog, We Got Fed. I had been debating between this chili and the veggie chili over on Ezra Pound Cake, but because of the ingredients we had and the appeal of using the crock, this won out!
If you chop all the ingredients the night before and just dump them in in the morning, it's super easy!
Sweet Potato Crockpot Chili
Based on the recipe from We Got Fed
1 onion, chopped
5 garlic cloves, minced
1/2 jalapeno pepper, finely chopped
1 medium-large sweet potato, peeled and diced
2 bell peppers, 1 red. 1 green. Finely chopped
1 15 oz can black beans, drained and rinsed
1/2-3/4 cup frozen corn kernals
2 tomatoes, diced
1 15oz can of diced tomatoes
3 cups water (We cooked our chili for like 11 hours, so I added more water, if you're only cooking it for 6-8 you can probably add less)
1 - 1.5 tsp chili powder
1 -1.5 tsp cumin
1/4 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp crushed red pepper flakes
1 heaping tsp oregano
dash of parsley
dash of salt
Optional for garnish: Avocado, sour cream, grated cheese, cilantro
Add all the ingredients to the crockpot, cook on low until you return! (At least 6-8 hours, up to however long you'll be gone!)
We served this over rice with some cornbread muffins, avocado and sour cream. YUM!