[I created this delicious Crock Pot Sweet Potato Chipotle Chili for Earth Fare!]
It’s just a fact of life, so there’s no real point to complain about it… but I’ll do it anyway and call it venting.
I HATE HOW DARK IT IS WHEN I GET OFF WORK IN THE WINTER.
In the summertime I head out of the office at 5 and it feels like I have ages to get stuff done before the sun goes down.
Walks! Shopping! Reading a book in the evening sunshine! You Name it! That extra sunlight makes room for so many after 5 o’clock activities.
But now when I head out of the office at 5, the sun is pretty much ready to call it a night. She can barely keep her eyes open until I pull into the driveway!
And that really zaps my evening motivation. The one thing that can cheer me up in this dark, winter hibernation scenario is to walk into the house with a healthy AND fantastically yummy dinner waiting for me.
And that’s why we should all be grateful for the genius inventor of the crock pot. (don’t you agree?)
Spend just a few minutes in the morning, and you can come home to a house filled with the welcoming smells of this Sweet Potato Chipotle Chili.
It’s easy, it’s healthy, and it’s SO GOOD.
- 1 pound grass-fed ground beef
- 2 sweet potatoes, peeled and cut into 1-inch cubes
- 2 cans fire-roasted diced tomatoes
- 1 can tomato paste (6 ounces)
- 1 1/2 cups low-sodium chicken or vegetable broth
- 1 can black beans, rinsed and drained
- 1 medium onion, finely diced
- 2-3 cloves garlic, minced
- 1 1/2 cups kale, chopped
- 2-3 chipotle peppers in adobe sauce + 2 tablespoons of sauce from the can (2 peppers for mild, 3 for spicier)
- 1 tablespoon honey*
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and Pepper, to taste
- Olive Oil, for sautéing
- Sour cream
- Cheddar cheese, grated
- Green onions, chopped
- Cilantro, coarsely chopped
- Heat a pan over medium high heat and add olive oil and diced onions. Sauté for several minutes and then add the minced garlic, cooking for several more minutes. Transfer onion and garlic mixture to your crock pot.
- Add the same pan back to the heat, and add a little bit more olive oil and the ground beef. Break the beef up with your spatula and stir it occasionally, until it is browned. Add beef to the crock pot.
- Dice the chipotle peppers finely and add them to the crockpot along with the remaining ingredients. Stir everything to combine.
- Cook chili on low for 6-8 hours. Serve with sour cream, cheddar cheese, green onions, and cilantro!
*You may want to start with 1/2 tablespoon of honey, and add more after the chili has cooked if you feel it needs a bit more sweetness. *If you don't use grass-fed ground beef, you will need to pour off the fat after cooking, before adding to the crock pot.
Don't let me do all the talking! Let me know what you think in the comments.