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Sweet potato chili



This here I will be making tomorrow night for dinner and I CANT WAIT!!! 

Sweet potato chili (vegetarian can be done as well) 

Ingredients:

2 cans diced tomatoes (low sodium if you can find it) 
2 cans tomato sauce (low sodium if you can find it) 
1 tsp chili powder
1 tsp cayenne pepper
1 tablespoon ground cumin
2 teaspoons paprika
1/2 teaspoons agave 
1/2 teaspoon salt
2 large sweet potatoes, peeled and chopped into 1” pieces
1 medium onion, coarsely chopped
2 cloves garlic, minced
2 cans kidney beans, drained; or 3 cups cooked kidney beans (start with 1.5 c dry beans, soak overnight)
1 cup corn, frozen and thawed
1 lbs ground beef sirloin (optional)
1 cup low sodium chicken broth



Instructions:

~If using cooked beans, soak 1.5 cups kidney beans overnight, rinse and pre-cook while preparing the rest of the chili.

~Roast the corn until most pieces have a dark/charred corner, either in your slow cooker, if it has that function, or on the stove top. A dry pan or pot works best. Set aside corn and brown the meat (in slow cooker or on stove stop).

~Combine all ingredients in the base of your slow cooker and stir to mix well. 

~Cook on low for 8 hours.

Please post below if you have questions and post your picture if you make this!!

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