Sweet Potato Black Bean Chili

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One of my favorite fall recipes is this Sweet Potato Black Bean chili that I make year after year. I adapted it a smidge to tone down the heat so Zacky could enjoy it as well and made it in the slow cooker. We paired it with delicious, perfectly sweet pumpkin cornbread, that I have to admit, came from a Trader Joe’s mix. You do know October is the month Trader Joe’s has ALL things pumpkin, right?

Ingredients:

2 small white onions, diced

3 large or 5 small sweet potatoes, diced

1 28oz can diced tomatoes

1 can black beans, drained and rinsed

1 can kidney beans, drained and rinsed

2 cloves garlic, minced

1 Tbsp cumin

1/4 tsp cinnamon

2 tsp unsweetened cocoa powder

salt to taste

Set on high in your slow cooker for 4 hours.

2 Comments

  1. Posted October 29, 2014 at 9:02 pm | Permalink

    I love how you are using so few ingredients, yet it always look exceptionally good! I love sweet potato and can imagine for it to go really nicely in chilli 🙂 Delicious! x

  2. ewjanel
    Posted October 30, 2014 at 6:56 pm | Permalink

    Thank you Jules for your always super sweet comments on my posts! Hope you’re doing well 🙂

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