Who is surprised to see another black bean and sweet potato combination? Not I. Not after how much I loved the last go round (quesadillas). And no one can be surprised to see a chili recipe in October.
Jordan did some shopping at the Farmers’ Market Saturday and came back with some sweet ‘taters. We’d been thinking about making a chili this week, so decided to incorporate the taters into our chili.
Crock Pot Sweet Potato and Black Bean Chili
Serves a small army (okay, about 8-9)
- 3 sweet potatoes (peeled and cubed) We had two regulars and one white sweet potato.
- 1 medium onion (chopped)
- 2 cans black beans
- 1 can of diced tomatoes
- 4 cups vegetable broth
- 1 Red bell pepper (chopped)–not pictured; missed the photo shoot
- 5 cloves of garlic (minced)
- 2 lemon drop peppers (sliced or chopped)–optional
- 2 T. Cumin–I’m very pro-cumin, though…
- 2 T. Chili Powder
- 1 T. cocoa powder
- Salt and pepper to taste
- Pasta noodles–optional
Toss it all in, and let it simmer in the pot until sweet potatoes are tender. This took about four hours on high. When all is ready, toss in noodles if you are pro-noodle-in-chili. Wait about eight more minutes until serving.
I love chili add-ins. I blame (or thank) my year in Gregory, when I would head to a teammate’s house every [home game] Friday for pre-football game chili. She had sour cream, multiple types of cheese, tortilla chips, fritos, lettuce, and tomatoes.
Today, we garnished with blue corn chips and goat cheese crumbles. We forgot about our cilantro until it was too late. Ah, well, we’ll use that later this week.
Paired with some FM bread, the chili was quite filling. I loved the flavor. Jordan suggested I made this as an alternative while we’re home for Christmas. Hope there will be an extra crock pot waiting for us!