Sweet Potato Chili (Crock Pot)

Combine the following ingredients in the crock pot:

  • 1 medium/large red onion, chopped
  • 1 bag frozen Bird’s Eye Recipe Ready Tri-Color Pepper and Onion blend (or 1 chopped red bell pepper and 1 chopped green pepper)
  • 2 to 3 large sweet potatoes, cut into 1/2-inch pieces
  • 4 garlic cloves, pressed or minced (or 1 heaping Tbsp minced garlic)
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper (or more, if you like spicier chili)
  • 2 tsp unsweetened cocoa powder
  • 1/4 tsp ground cinnamon
  • about 1 tsp sea salt (more or less, to taste)
  • about 1/4 tsp (or more to taste) ground pepper
  • 28-oz can diced tomatoes, including the liquid
  • 8-oz can tomato sauce

Cook on high for about 4 hours (or longer on low).

About 30-60 minutes before serving, add:

  • 1 can black beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained

Cook for an additional 30-60 minutes, until beans are hot.

Serve over Ditalini pasta, with sour cream or Mexican cheese blend.  Yum!

Original recipe: cookieandkate.com/2011/sweet-potato-chili-recipe/

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