Sweet Potato Chili

I was not a sweet potato fan prior to this.  I don’t think I ever bought a sweet potato.  I was so confused in the potato section that I googled “difference between a sweet potato and yam”. Google tells me it’s very different.  The supermarket employee told me there was hardly any difference.  So much confusion.

Anyways – I am now a fan.  I enjoy you sweet potatoes.  I enjoy you very much. 

Last night I wanted to make a meatless chili, so I used this recipe that had sweet potatoes tossed in.  If you want you can use a ground meat (beef? turkey? chicken?) but it’s good without it too.  I was able to use up my last bag of whole tomatoes frozen from garden season for our crushed tomatoes – man I love those tomatoes.  Serve with some buttered bread or cornbread. 

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Ingredients:
28 ounces crushed tomatoes
14 ounces diced tomatoes
2 large sweet potatoes – peeled and chopped into 1 inch pieces
15 ounces kidney beans
15 ounces navy beans
1 green pepper – chopped up
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons paprika
1 tablespoon brown sugar
1/2 teaspoon salt
2 cloves garlic – minced
1/2 teaspoon onion powder (or a actual onion if you want)

Directions:
Put your slow cooker on low.
Combine all your ingredients, mix it all together.
Cook on low for 10 hours.
Enjoy the smells!

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