Lauren’s Weekly Recipe
In the winter months, I develop a deep appreciation for my crock-pot. Not only is it convenient, but its ability to produce large amounts of comfort meals in one shot is ideal on a long, chilly day.
Although I’ve attempted several different chili recipes in my slow cooker, this one bar far, stands out among the rest. The sweet potato and black bean combination is a beautiful marriage of ingredients, while both of these elements provide significant nutrition including fiber, protein, vitamins and iron just to name a few.
But what makes this particular chili unique is the surprisingly succulent bite of chocolate. One wouldn’t normally think of adding a sweet touch to a savory stew, but a dash of carob powder pulls out a multitude of exceptional flavors.
Prepare the ingredients ahead of time, throw them in your crock-pot, and come home to a warm, hearty chili at the end of a long day. The leftovers will last for up to two weeks in the refrigerator, or you can also freeze them for a much longer shelf life.
Slow Cooker Sweet Potato Black Bean Chili
Cook Time: 4 -5 hours
- 1 onion, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons Shiloh Farms carob powder
- 1/4 teaspoon ground cinnamon
- kosher salt and black pepper
- 1 15.5-ounce can fire roasted tomatoes
- 16 oz (about 2 cups) Shiloh Farms black turtle beans, cooked
- 2 cups vegetable broth
- 2 medium sweet potatoes, peeled and cut into 1 in cubes
- In a 4 to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and vegetable broth.
- Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
Enjoy more of Lauren’s recipes by checking our her blog; http://www.saywhatyouneedtosayblog.com/