SLOW COOKER SWEET POTATO & BUTTERNUT CHILI

Recipe by the Leek and the Carrot

Takes 20 minutes (active time) + 4 hours (in slow cooker)

Serves 8-12

Ingredients:

1/4 cup olive oil

1 large yellow onion, diced

2 garlic cloves, minced

2 cups diced red, orange or yellow pepper

4 cups water

6 cups diced tomatoes (can be canned or fresh tomatoes)

2 cups chopped sweet potatoes

4 cups peel and chopped butternut squash

1 can (15-ounce) spicy chili beans

1 can (15-ounce) black beans, rinsed

1/4 cup brown sugar

1/4 cup chili powder

2 tablespoons Kosher salt

2 tablespoons cumin

1/2 teaspoon cayenne powder

Pinch cinnamon


Directions:

  1. Add olive oil to crock pot or slow cooker along with onion, garlic and peppers. Turn crock 

  2. pot up to high and let cook on it’s own with the lid off for 10-15 minutes while you peel and dice your squash and sweet potatoes and get the rest of your ingredients assembled.

  3. Add remaining ingredients to the crock pot. It will be a tight fit even in a standard 8-quart crock pot. Place lid on crock pot and cook for at least four hours on high heat. If you are making it and leaving for the day, eight hours on low heat will work just as well.

  4. Enjoy with cheese, diced raw onion, Greek yogurt and a handful of chives. Store whatever remains in your fridge to eat throughout the weekend/week.

Sweet Peppers, Sweet Potatoes, Winter Squash, TomatoesBethanee WrightComment