There’s nothing better than a steaming post of warm chili waiting for you to come home. This one has a surprise guest of sweet potato. Both black beans and sweet potatoes are a great source for vitamin A and C. Your doctor will be proud!
You can use either canned black beans or dry ones. If you use canned, please realize that extra sodium is added, so you will need to rinse them well before adding them. It’s always better to use dried or your own pre-cooked beans whenever possible.
- 1 lb. dried black beans or 2 - 16 oz. cans cooked black beans
- 2 large or 3 medium sweet potatoes chopped (peel if not organic)
- 8 cups filtered water for dried beans or 2 cups if using canned beans
- 2 - 16 oz. canned dices or pureed tomatoes
- 3 cloves garlic, minced or crushed
- 1 Tb. chili powder
- 1 tsp. chipolte powder or liquid smoke
- 1 Tb. cocoa powder
- Put cut potatoes and dry beans in the slow cooker and cover plus one inch with filtered water (about 8 cups).
- cook on low all night.
- Skip this step if using canned beans. The main difference will be the potatoes will keep their form with the canned beans, but melt into the chili with the overnight method.
- Add canned tomatoes, garlic, spices and more water if needed.
- Continue to cook on low. Remember that the water will not evaporate in a slow cooker like it will on the stove, so don't add a whole lot. Add enough that it will not dry out before you come home for dinner. I add a little extra water if I think I may be gone for over 9 hours, but it depends on how hot your cooker runs. You can use one of the automatic timer slow cooker and it will switch to warm after the selected cooking time is complete.