Sweet potato chili…….again

Sweet Potato Chili
Date: 10/12/2011


28 oz. can of crushed tomatoes
2 cups water
1 cup dried black beans (or one 15 oz can)
1 medium sweet potato, cubed
1 onion, diced
1/2 chipotle pepper in adobo sauced, seeded and diced
6 cloves garlic, minced
2 small bell peppers, diced
1 packet of chili seasoning (or make your own) 

Soak the beans overnight (if you’re using dried beans)

In the morning, chop up all the veggies.

Put the tomatoes and water into the crockpot with the seasoning and mix it in well

Add all of the ingredients

Cook on high for 6-8 hours.

Serve with shredded cheese and sour cream if that’s your thing (and it is most definitely OUR thing). I also love having my chili over pasta, ever since my friend Scott introduced me to that concept a couple years ago.

Time to table: 45 minutes prep, 6 hours cook time

Servings: 4 adult dinners, 2 toddler dinners

Ben: Love

Erin: Love

Annie: Love

Notes: I totally screwed up the beans here. I let the soak overnight and then put it all in the crock pot in the morning, but the beans didn’t finish cooking by the time we ate it, so the beans were hard on the outside still. Certainly edible and it was still delicious, but it would be even better with fully cooked beans. I partly blame our crockpot because it doesn’t seem to get as hot as other crock pots. We served this with leftover frozen cornbread muffins. Annie devoured all of this with reckless abandon.

Sweet Potato chili

Eating Sweet Potato chili

This entry was posted in black beans, cheese, csa, garlic, one dish meal, onion, red pepper, sweet potato, tomatoes, triple love, vegetarian. Bookmark the permalink.

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