While it’s snowing, I’m cozy in my living room, sharing my new Crock-Pot Sweet Potato Chili recipe. How appropriate!
Hopefully these April “showers” will bring some May flowers. Thankfully the forecast this weekend is 73 degrees. Hallelu
Now, I know…chili is a meal that scares some people. And for good reason… there’s even a song about beans being a musical fruit. I get it.
BUT I have a solution that my mother taught me.
The beans are not the problem. It’s the bean juice. Ew…that even sounds gross.
After you open the can, don’t just drain the liquid out – put the beans in a strainer and RINSE the liquid away. Problem solved. Your welcome! : )
Yesterday, we had some awesome friends over for dinner, Nico and Ev. So I woke up that morning, and started a Crock Pot of my Sweet Potato Chili. A relaxing dinner turned into 5 hours of eating, laughing, dreaming of travel adventures together, and playing games. Thankfully, they live 1 minute and 30 seconds away so there will definitely be a repeat of this to come : )
The fancy thing about Crock-Pots is you can throw it all in, go to work, and when you arrive home, it’s ready. What a revolutionary idea.
:: Sweet Potato Chili ::
2-3 large sweet potatoes, peeled and cubed
2 cans black beans, *drained and RINSED
2 cans cannellini beans, *drained and RINSED
2 cans low sodium chicken broth
1 can fire roasted tomatoes
1 small can tomato paste
2 TBSP Worchestershire sauce
¼ c. water
1 TBSP + 1 tsp chili powder
1 tsp salt
½ tsp black pepper
3 garlic, minced
1/4 – 1/2 c. chopped green onions or sweet onion
Saute your garlic and onion in a frying pan. Then add everything into crock pot. Stir it and set Crock-Pot on LOW for 7 hours, or on HIGH for 4. EASY PEASY.
Serve, sprinkled with chopped scallions and/or cheddar cheese. Up to you!
While the Crock-Pot did it’s finest work, I baked these yeasty-doughy-dinner rolls. I used whole wheat flour. And the aroma was heavenly. And I thank Pinterest for them. And I ate another one at midnight. Sshhh..
from my Tiny Kitchen,