Smoky Black Bean & Sweet Potato Chili
I’ve made this many times and it is HEALTHY & VERY good! Leftovers also freeze very well.
Nonstick cooking spray
1 tablespoon chopped canned chipotle pepper in adobo sauce
1 ounce unsweetened baking chocolate, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 tablespoon chili powder
1/2 teaspoon cinnamon
4 garlic cloves, minced
2 15 ounce cans low-sodium black beans, drained and rinsed
3/4 pound sweet potatoes, peeled and cut into 1/2-inch pieces
1 1/2 cups fresh or frozen corn kernels
2 green bell pepper, diced
1 28 ounce can diced tomatoes
1/4 cup shredded reduced-fat cheddar
2 tablespoons chopped fresh cilantro (optional)
TIPS: Add in 1lb lean ground meat if desired, top with sour cream.
1. Coat the inside of a slow cooker with cooking spray. Combine chipotle pepper, chocolate, cumin, oregano, chili powder, cinnamon, garlic, black beans, sweet potatoes, corn, bell pepper and tomatoes in cooker; cook on low 8 hours.
2. Serve chili topped with cheddar and cilantro.
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