Slow cooker sweet potato chili can heat you up – Loveland Reporter-Herald

Slow cooker sweet potato chili can heat you up – Loveland Reporter-Herald

It’s probably time to snuggle up for winter.

It also means it’s time to brush up on your chili recipe repertoire to get your insides feeling warm and toasty.

Chili is a favorite fall and winter dish and often includes chicken or beef. This recipe gets its protein from canned beans, and the sweet potato adds vitamin C and vitamin B6 that could help ward off winter colds.

I used chipotle chili powder, which gave the dish a very spicy touch; adding yogurt just before serving helped cool it down. The chili was even better the next day (I had it for breakfast) and it also freezes well for those busy weeknights when the microwave is your best friend.

You can serve this chili right out of the slow cooker and into 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 Coconut Sweet Potato Chili

1/2 medium sweet onion, diced
2 celery stalks, diced
2 Granny Smith apples or other tart apples, peeled, cored, and diced
2 sweet potatoes or large sweet potatoes, peeled and diced
2 garlic cloves, minced
2 poblano peppers, cored and chopped
15-ounce can black beans, rinsed and drained
15-ounce can chickpeas, rinsed and drained
15-ounce can fire-roasted tomatoes
15-ounce can of coconut milk
2 cups chicken or vegetable broth
1 tablespoon of your favorite chili powder, or more (or less) to taste
2 teaspoons ground cumin
1 teaspoon 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, to decorate
Unsweetened grated coconut, for garnish, optional

Place the onion, celery, apples, sweet potatoes, garlic, and chopped poblano pepper in the 6-quart slow cooker. Stir to combine, then add beans, tomatoes, coconut milk, and chicken or vegetable broth.

Stir again, then add chili powder, cumin, oregano, and optional curry powder.

Season generously with salt and pepper.

Cook on high heat for 4 hours or on low heat for 6-8 hours. A few hours later, taste and add more chili powder, as desired, or a pinch or two of cayenne pepper if you like your chili hot.

Towards the end of cooking, open the lid to allow the chili to thicken. If the chili looks a little dry, add a little more broth or water.

Just before serving, add the yogurt. Pour into warm bowls and garnish with fresh chopped herbs and a dollop of yogurt, if desired. Serves 8.

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