Crockpot Sweet Potato Bean Chili
Don’t let the sweet potatoes scare you off.
They make this spicy dish more interesting and complex tasting while increasing the fiber content. Plus, this recipe is simple to make and high-yielding, meaning you’ll have enough left overs to feed yourself all week.
2 cups chopped sweet potato
½ medium onion, diced
1 green bell pepper, chopped
1 jalapeno pepper, chopped
2 tsp minced garlic
1 28oz can of whole peeled tomatoes crushed + ~ 16 oz of water (I guestimate using the can because that’s how my granny taught me.)
½ 15 oz. can of kidney beans
½ 15 oz. can of black beans
½ 15 oz. can pinto beans
½ 15 oz. can chickpeas
(Note: If you can’t fade using so many half cans of beans, make a bigger batch of chili by using the whole cans of beans and doubling the rest of the required ingredients.)
1 bay leaf
1 tsp ground cumin
1 tablespoon dried oregano
1 tsp pink Himalayan sea salt
2 tbsp chili powder
1 tsp ground black pepper
Goat cheese (for garnish)
1. Add your ingredients to a crockpot — except the goat cheese — and cook on high for 4 hours.
2. Once it’s done, top with goat cheese and serve hot. Enjoy !
Disclaimer: These statements have not been evaluated by the Food & Drug Administration or any government entity. If there are links present, they will redirect you to studies published in peer-reviewed medical journals or other credible sources of information.
Any products mentioned in this post are not intended to diagnose, treat, cure or prevent any disease or illness. Furthermore, I am not a medical professional and this post is not intended to provide medical advice. Please check with your doctor before adding anything new to your daily routine, diet or exercise regimen — especially if you are taking prescription or over-the-counter medications, using recreational drugs, or are pregnant, breastfeeding or intend to become pregnant in the near future.