Slow Cooker Sweet Potato Chili May Warm You Up – Loveland Reporter-Herald
It’s probably time to snuggle up for the winter.
It also means it’s time to refresh your chili recipe repertoire to get your insides just as hot and toasty.
Chili is a fall and winter favorite and often includes chicken or beef. This recipe gets its protein from canned beans, with the sweet potato adding vitamin C and vitamin B6 which might help ward off winter colds.
I used chipotle chili powder, which added a nice kick to the dish; adding yogurt right before serving helped cool it. The chili was even better the next day (I ate it for breakfast) and it also freezes well for busy nights and without the urge to cook when the microwave is your best friend.
You can make this chili right out of the slow cooker and in a bowl. Or, serve over a bed of rice or quinoa. Garnish with fresh herbs and an optional dollop of yogurt and / or grated coconut. It’s also delicious with crumbled tortilla chips on top.
Slow cooker sweet potato and coconut chili
1/2 medium sweet onion, diced
2 stalks of celery, diced
2 Granny Smith apples or other tart apples, peeled, seeded and diced
2 large sweet potatoes or yams, peeled and cubed
2 garlic cloves, chopped
2 poblano peppers, seeded and chopped
15-ounce can black beans, rinsed and drained
15 ounces of chickpeas, rinsed and drained
15 ounces of fire-roasted tomatoes
15 ounces of canned coconut milk
2 cups of chicken or vegetable broth
1 tablespoon of your favorite chili powder, or more (or less) to taste
2 teaspoons of ground cumin
1 teaspoon of dried oregano
2-3 teaspoons curry powder, optional
Salt and pepper to taste
Red pepper flakes, to taste
1/2 cup plain yogurt, plus more for serving
Chopped fresh cilantro, parsley or chives, for garnish
Unsweetened grated coconut, for garnish, optional
Place onion, celery, apples, sweet potatoes, garlic and chopped poblano in the bowl of a 6 quart slow cooker. Stir to combine, then add the beans, tomatoes, coconut milk and chicken or vegetable broth.
Stir again, then add the chili powder, cumin, oregano and optional curry powder.
Season generously with salt and pepper.
Cook over high heat for 4 hours or over low heat for 6 to 8 hours. After a few hours, taste and add more chili powder, your choice, or a pinch or two of cayenne pepper if you like spicy chili.
Towards the end of cooking, open the lid to allow the chili to thicken. If the chili looks a bit dry, add more broth or water.
Just before serving, stir in the yogurt. Pour into warmed bowls and garnish with chopped fresh herbs and a dollop of yogurt, if desired. For 8.