Sweet Potato Chili

Sweet Potato Chili

1 large onion, chopped
4 cloves garlic, minced
2 T chili powder
2 t ground cumin
1 t salt
1/2 t dried oregano
1 can (28 oz) tomatoes in juice
3 T tomato paste
2 sweet potatoes, peeled & diced
2 cups water
1 can black beans, rinsed & drained
1 medium zucchini, chopped
1 T Tabasco Chipotle Pepper Sauce

Throw everything into a crockpot and cook until the veggies are tender.
(Maybe a couple of hours on high or 3-4 on low? I haven't ever timed it.)

Makes about 11 cups or 6 main-dish servings.

According to one calorie counter I found online (not sure how accurate it is though), a serving of this might be around 200 calories.


Note: The original recipe also calls for 1 lb of ground beef.  I was going to use ground turkey but ended up just completely leaving the meat out instead.  I didn't miss it!  :o)

Here are the instructions if you want to do it on the stove:
Heat a 5-6 quart saucepot over high heat until hot.  Brown ground beef and onion.  Spoon off any fat.
Reduce heat to medium; add garlic, chili powder, cumin, salt, and oregano, and cook for 1 minute, stirring.
Add tomatoes with their juice and tomato paste.
Add sweet potatoes and water; heat to boiling over hight heat.
Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.
Add black beans, zucchini, and Tabasco Chipotle sauce to saucepot; heat to boiling over high heat.
Reduce heat to low and simmer uncovered for 15 minutes or until zucchini is tender and chili thickens slightly.

Enjoy!