Slow Cooker Sweet Potato Black Bean Chili


www.saywhatyouneedtosayblog.comLauren’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.

Enjoy!
Slow Cooker Sweet Potato Black Bean Chili

Slow Cooker Sweet Potato Black Bean Chili

Serves 6-8

Cook Time: 4 -5 hours

Ingredients: 

  • 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

Directions: 

  1. 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.
  2. 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/

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