Who’s in the mood for some cozy smells wafting through the house?  Ah, the smells of fall food; it’s like no other season.  This fall chili is made in the slow cooker, so it does just that (and when it’s done cooking, it’s impossible to NOT have a tiny bowl).

I had some requests for the sweet potato chili recipe that I made on my anniversary, so here it is.  I made it again on Wednesday and took some photos (because I love to see the process, and hopefully you do too).  Let me add that I always add or delete something according to what I have on hand.  It’s a good recipe to change up a bit to use what’s in the pantry and to suit your taste.

Sweet Potato Chili

2 lbs. sweet potatoes, peeled and cut into (about) 3/4″ slices, then quarter those slices.  Or change to your liking (this would affect cooking times), I like chunks.

1 large can (28 oz.) crushed tomatoes, use diced if you like chunks, crushed makes it saucier.

2 15 oz. cans of beans, this time I used pinto and kidney, but am always changing the combination.

2 small or 1 medium onion, chopped

4 small cloves garlic, or to your taste, minced

1 jalapeno, chopped, (optional)

1 red bell pepper, chopped, optional, can use other colors too

2 t. chili powder

1/2 t. cinnamon

1/2 t. salt, to taste

1 t. cumin

frozen corn, about 1 cup, didn’t use it this time, but last time I did

water, 2 cups to start, you can add more as needed to get the correct consistency

I don’t always have bell peppers, but they are a great addition; you can use any color.  I didn’t add corn this time because I had a tube of polenta which I sliced, then pan fried, and added to the top of each serving of chili.

My sweet potato chunks fill a 4 cup glass measuring cup to overflowing.  Of course, you can have a little more or less.

All of the ingredients go into a slow cooker.  After two hours of cooking on high, the chili is starting to simmer, but still has a ways to go.

And, after 5 hours it is DONE!  Yum!!!

The chili took 5 hours on high.  After 5 hours the sweet potatoes were still firm, but cooked through; if you cook longer they start to break up which is okay, if that’s what you like.  You could probably make the chili on the stove, but I wouldn’t add as much water.  The two cups is needed for slow cooking.  Also, if you want to cook on low heat, the original recipe said 6-8 hours.

We seemed to enjoy the polenta on top more than the corn in the chili.  My daughter added some sliced avocado to her bowl and I added a dollup of plain yogurt.  I also forgot the cinnamon this time, but it is really good in it, so I’d add it if you like cinnamon.

My slice of polenta was sliced a little thick, and I didn’t give it a chance to brown which I would recommend.

I love using the slow cooker.  It’s like having your own personal cook (or mom) preparing dinner right in your kitchen.  It’s even better coming home after work or shopping and having dinner ready and the house smelling yummy.

That’s all there is to it!  Enjoy!