Sweet Potato Chilli

Spring has not sprung in Rhode Island yet. We had one week where it was 80 degrees F every day, and now it has been dreary and rainy ever since. What happened to the sun? Please come back. Since this weather makes me want to instantly change into sweatpants I decided to make chilli to keep me warm on the dreariest or dreary days! This chilli was originally from Can You Stay for Dinner ( Awesome blog you should totally check it out.)

This chilli is meatless, but you can totally add lean ground beef if you prefer. I found it really hearty and delicious. I added a bottle on Corona to make it thinner, but feel free to add stock or water if you don't want beer in it. It gives it a great flavor though! This recipe is for chilli in a crock pot, but feel free to do it on the stove top also. I would microwave the potatoes for a few minutes in the microwave to make sure they cook in time.

Sweet Potato Chilli

Ingredients:

• 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 ground beef sirloin (optional)

Directions:
Combine all ingredients in the base of your slow cooker and stir to mix well. Cook on low for 10 hours.