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Monday, October 17, 2011

Sweet Potato Chili for the crockpot

This is a very satisfying dish. It is a nice way to use sweet potatoes! I found it in the July 11 issue of Family Circle. (I like to cook the rice for this dish with rosemary and basil )

Makes 5-6 servings
Prep 15 minutes
Slow cook on high for 4-6 hours or on low for 8 (took 4 hours in mine)

3 Large sweet potatoes, about 2 pounds, peeled ad cut into 3/4 inch pieces
1 large onion chopped
1 green pepper cored and seeded , chopped (I used red and yellow peppers instead)
4 cloves garlic, peeled and chopped
1 can (15 ounces) Pinto Beans
1 can (14.5 ounces) jalapeno-seasoned petite diced tomatoes (I just used petite diced tomatoes without the jalapeno because we like it less hot.
2 cups of water
2 tablespoons chili powder
1-2 tab unsweetened cocoa powder (I used 2, it actually called for one)
1 teaspoon ground cumin
1/2 tsp salt
1/8-1/4 teaspoon cayenne pepper (I used around 1/8)
1/2 cup cilantro leaves, chopped (Omitted)
2 packages (8.8 ounces each) fully cooked microwavable brown rice (I just used some fresh brown Jasmine rice cooked with rosemary and basil)
water

1. Coat slow cooker bowl with non-stick spray.
2. Layer sweet potatoes, onion, green pepper (or whatever you are using), garlic and pinto beans in slow cooker. Combine tomatoes, chili powder, cocoa, cumin, salt, cayenne and 2 cups of water in medium size bowl. Pour over vegetables.
3. Cover and cook on high for 4-6 hours or low for 8 hours.
4. Stir i cilantro if using and serve over brown rice.


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