Ryan is pretty much obsessed with this recipe. You see, when we first started dating, he told me how he makes a really good chili. He was committed to being the maker of all chili in our house and I never complained. I enjoy his version of chili. But when I saw this Sweet Potato Chili on Andi’s blog, I knew we had to make it.
Our love of sweet potatoes is somewhat disturbing. We could eat sweet potato fries (or anything sweet potato for that matter) several times a week and not get bored so that’s how I knew this recipe would be a winner.
Our intention was to have a chili cook off and taste them side by side, but that never happened. After making this the first time, this is the only chili we’ve made since….I’d say I won 🙂
The best part of this recipe? It’s a set it & forget it kind! Aka, using your crockpot. I know you all love your crockpots. And if you don’t, then you are truly missing out. And kind of weird.
The second best part? Easily adaptable to be vegetarian/vegan! A winner for all indeed.
Sweet Potato Chili
Recipe via Can You Stay For Dinner
- 28 ounce can crushed tomatoes
- 14 ounce can diced tomatoes
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 2 large sweet potatoes, peeled and chopped into 1” pieces
- 1 medium onion, coarsely chopped
- 2 cloves garlic, minced
- 15 ounce can kidney beans
- 15 ounce can black beans
- 1 lb italian sausage (optional)
Directions: Combine all ingredients into your slow cooker for 8-10 hours on low setting. Top with shredded cheese, greek yogurt or avocado. Or any other toppings you desire!
Question: What’s your favorite kind of chili?