Sweet Potato Chili Crock Pot Recipes

Steps:

• Place sweet potatoes, stewed tomatoes, tomato sauce, onion, celery, water, chili powder, cumin, cinnamon, salt, black pepper, cayenne pepper, garlic powder, and onion powder in a slow cooker. Cook on high, stirring occasionally, for 5 hours.
• Heat a large skillet over medium-high heat and stir in ground turkey and ground beef. Cook and stir until meat is crumbly, evenly browned, and no longer pink, 10 to 15 minutes. Drain and discard any excess grease. Add cooked ground turkey, cooked ground beef, black beans, and corn to sweet potato mixture in the slow cooker; cook until flavors have blended, 1 to 2 more hours. Serve warm.

Steps:

• Combine sweet potatoes, crushed tomatoes, diced tomatoes, kidney beans, black beans, onion, chili powder, cumin, brown sugar, garlic, paprika, and salt in a slow cooker.
• Cook on Low for 8 hours.

Steps:

• In a large skillet over medium heat, toast cumin seeds, stirring for about 2 minutes or until fragrant and they start to brown. Transfer to a mortar and pestle and grind. Set aside.
• In the same skillet, heat oil over medium heat for 30 seconds or so. Add onions and cook, stirring until softened.
• Stir in garlic, oregano, salt, pepper, and reserved cumin. Stir for one minute.
• Stir in barley.
• Add tomatoes and tomato juice and bring to a boil.
• Transfer mixture to crock pot and add vegetable broth, sweet potatoes and beans.
• Cover and cook on low for 6-8 hours (or high for 3-4 hours).
• Mix chili powder and lime juice together in a cup and add to crockpot along with the jalapeno. Cover and cook on high for 30 minutes.
• Serve in bowls garnished with cilantro and I added non-fat sour cream to mine.

Steps:

• Place the oil in a large, heavy pot over medium heat.
• Add the onions, carrots and bell peppers, and saute lightly for about 8 minutes.
• Add the garlic and saute until it turns golden.
• Add the sweet potatoes, peanuts, tomatoes, tomato paste, chiles, chili powder, cumin and sugar.
• Reduce the heat immediately and simmer gently, stirring occasionally, for 15 to 25 minutes, or until the sweet potatoes are just tender (use a fork to test it).
• Halfway through the cooking process, adjust seasonings, adding additional chili powder and cumin, as desired.
• Add salt and pepper to taste.
• Serve over rice or serve as is.

Steps:

• Place sweet potatoes in a 6-quart slow cooker. Add kidney beans, diced tomatoes, onion, bell pepper, garlic, chili powder, paprika, and salt. Pour in water and orange juice. Cover.
• Cook on High until sweet potatoes are fork tender, 3 to 4 hours, or on Low for 6 to 8 hours.

Steps:

• In a greased 6-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until chicken and sweet potatoes are tender, 5-6 hours. Serve with cheese, sour cream and chips.

Steps:

• Heat olive oil in a skillet over medium-high heat; cook onion until soft and translucent, about 5 minutes.
• Combine cooked onion, diced tomatoes, vegetable stock, corn, chickpeas, tomato paste, and sweet potato in a slow cooker; season with sriracha sauce, chili powder, cinnamon, nutmeg, and cumin.
• Cover and cook on Low until flavors combine, 8 to 9 hours.

Steps:

• Remove sausage casings and crumble sausage meat.
• In a large pot, brown sausage meat over medium heat until no pink remains.
• Add onion, garlic, chili powder, oregano, cumin and cayenne (if using) to sausage.
• Cook for 2 minutes.
• Add tomatoes and their juice, beans and sweet potatoes to meat mixture.
• Increase heat to medium high, bring to a boil, stirring often.
• Cover, reduce heat to low and simmer for 30 min.
• or until potatoes are soft.
• Stir occasionally.
• Add sugar and/or salt to adjust taste.
• Serve garnished with cilantro or parsley.

Steps:

• Warm the oil in a large pan over medium heat and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes.
• Add the sweet potato and lime zest, cook 10-15 minutes more, continuing to stir occasionally.
• Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa; bring to a simmer, cover, and cook for 10 minutes.
• OR omit the oil, throw everything in a crock pot, and cook on high for 6 hours.
• Serve over brown rice with lime wedges and cilantro.