crockpot sweet potato chili

One word. Crockpot. 

Any meal that has the ability to be created in one pot is kinda like magic. See, the thing about me, is I like love, cooking. However, I dislike doing dishes. A lot. 

This sweet potato chili is spicy, sweet, savory, and simple. SWEET! 

Ingredients:

• 2 tbs extra-virgin olive oil
• 1 large sweet onion, chopped  
• 1 medium red onion, chopped
• 1 red pepper, chopped
• 4 chopped carrots 
• 4 cloves garlic, minced
• 2 teaspoons coarse sea salt
• 2 large sweet potatoes, cut into 1/2-inch cubes
• Zest and juice of 1 lemon and one lime 
• 1 28-can diced tomatoes
• 4 15-ounce cans black beans, rinsed and drained (or 6 cups freshly cooked)
• 1 jalapeno chile pepper, seeded and chopped
• 1 tbs cumin
• 1 tbs crushed red pepper 
• 1 tbs chili powder
• 1 tsp cocoa powder
• 1 c. chopped fresh cilantro leaves, washed and dried 
• 1 lime, cut into wedges
• fresh diced grape tomato (topping) 
• chopped avocado (topping) 

Method: 

Turn Crockpot on high, drizzle olive oil over the bottom of the crockpot, add both onions and sauté for at least 5 minutes. Add all ingredients except for lime wedges, tomato and avocado. 

Allow all ingredients to cook on high for at least 5 hours. (add more water if it begins to look dry) 

No one likes a dry chili. 

When ready to serve top with diced tomato and avocado and spoon that shit into your mouth. 

Made with love, 

Emily