The humble and very delicious sweet potato is the star of this spicy chili dish. I made it when my best friend came to visit for the weekend. She’s not vegan, but the smell of the chili enticed her to try it. She loved it, saying it had a bit of a kick to it. The kick comes from the four poblano peppers, fire roasted tomatoes and chipotle chili powder. A dash of smoked paprika completes the foursome of spice in this dish. Once all the veggies are prepped, just toss everything in your slow cooker and let simmer on low for 8 hours or high for 6 hours.
Sweet Potato Chili
Spicy, filling and nearly hands off, this will be one of your favorite meals. Prep veggies and toss everything in the slow cooker.. This chili gets a kick from the poblano peppers, chipotle chili powder and smoked paprika. Dates balance out the heat for a bit of sweetness. It's been approved by my best friend who's not vegan!
Ingredients
- 1 onion diced
- 4 to 5 cloves garlic minced
- 3 sweet potatoes (I used leftover roasted sweet potatoes)
- 2 zucchinis diced
- 4 poblano peppers seeded and diced
- 1 red bell pepper seeded and diced
- 2 cans canilini beans drained and rinsed
- 2 14-ounce cans of fire roasted tomatoes
- 2 dates pitted and diced
- 3 cups water
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 2 tablespoons chipotle chili powder
- 1 teaspoon cumin
- 1 teaspoon thyme
Instructions
Once all the veggies, beans and dates are prepped toss them along with the spices, vinegar, tomatoes and water into a slow cooker.
Cook on high for 6 hours or low for 8 hours.
Notes
Nutrition Information
Yield 8 Serving Size 17Amount Per Serving Calories 487Total Fat 1gCarbohydrates 98.8gProtein 17.8g