Monday, September 22, 2014

Slow Cooker Sweet Potato Chili

Have you ever had chili with sweet potatoes in it?  Yea, me neither, but I couldn't help but try it! So without further ado, here's the recipe for the yummy, belly-warming, fill your house with the best smells ever, sweet potato chili. The recipe I originally used was from Taste of Home, but I'm going to include my changes for this post.  Although we really enjoyed it, Michael and I both agreed that it'd be better with beef or simply as a vegetarian chili.  For some reason, the combination of chicken and sweet potato just didn't do it for us. But, that is how the original recipe was written, so make it however you prefer.  Either way, it's the perfect Fall soup. Here's how Mama suggests making it:

Slow Cooker Sweet Potato Chili

- 3-4 large sweet potatoes, peeled and diced
- 2 cans black beans, drained and rinsed
**protein of your choice:  1 lb chicken thighs (cubed), 1 lb ground beef (browned), or a 3rd can of beans
- 3 c. chicken stock
- 1 jar salsa (24 oz.)
- 1 can diced tomatoes (15 oz.)
- 1 can corn, drained
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 T. chili powder
- 1 t. ground coriander
- 1/2-1 t. ground cinnamon (I like a lot!)
serving suggestions:  plain greek yogurt, shredded cheddar cheese, corn chips

1.  In a greased and/or lined slow cooker, combine all ingredients.  Cook on low for 5-6 hours, until chicken and sweet potatoes are tender.  Serve with cheese, yogurt (or sour cream), and chips.

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