Hello out there! I'm sorry for the slump in new posts lately- I assure you I have been eating, it's just been less than exciting food since we've been so busy. Now that we've sort of fallen back into the rhythm of work/store or cook/gym I can finally start cooking again. It couldn't have come a moment too soon because we recently had a nifty little cold front that made me crave chili. This chili is a little different because it includes sweet potatoes, but man oh man is it good! Give it a try!
Ingredients
Small Slow Cooker
1 Sweet Potato, peeled and cubed
1 diced yellow onion
2 minced garlic cloves
2 cans of red kidney beans, drained and rinsed (I used dark and light red)
1 14.5 ounce can of tomatoes
1 tbl chili powder
1 tsp paprika
1/2-1 chipotle pepper cubes
1/2 tsp kosher salt
1 1/2 cup water
Directions
Throw everything into a small slow cooker. Cover and cook on low for 6-8 hours or high for 3-4, until the sweet potatoes are fork tender.
Review
5 out of 5 honeybees! This was excellent, especially with sweet cornbread. Definitely a make-again dish!
Nutrition
4 servings. Each: 174.5 calories, 1.1g fat, 34.7g carbs, fiber 11.2g, protein 8.6g
