Crockpot Sweet Potato and Black Bean Chili
If you're hauling the crockpot around in the RV, this is one of those delicious vegetarian recipes that has to be tasted to be believed - everything gets moist and tender, and it has just a little bit of a bite.
If you have to have some kind of meat, brown a pork tenderloin and cube it or four bone-in chicken breasts and throw them into the pot, as well. Serve with warmed flour tortillas. Serves 4.
What you're going to need:
- 3 large sweet potatoes, peeled and cut into 1/2 –inch cubes
- 1 large onion, chopped
- 1 tbls olive oil
- 1 tbls chili powder
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 2 cans (15 oz. each) black beans, rinsed and drained
- 1 can (28 oz.) diced tomatoes, undrained
- 1/4 cup brewed coffee
- 2 tbls honey
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup shredded cheese, cheddar or your favorite blend (optional)
- Sour cream for garnish (optional)
- Minced fresh cilantro (optional)
What to do:
- In a cast-iron or nonstick skillet, saute sweet potatoes and onion in olive oil until sweet potatoes just begin to crisp on the outside and onions are translucent.
- Put in the crockpot with the rest of the ingredients and cook on high heat for 4-6 hours or low for 8-10.
- Spoon into bowls and sprinkle with cheese, add a dollop of sour cream and pass cilantro for garnish, all as desired.