Slow Cooker Sweet Potato Chili

I just realized that all three recipes I've blogged as of late have been eaten in a bowl - Ha! If I'm being honest, we try and use our bowls as much as possible because our dishwasher is freakishly small on the bottom so my lovely and oversized Dansk dinnerware does not fit without a struggle. Insert sad face here.

Anywho... I'm a big fan of any recipe that calls for you to dump all the contents into your crock pot, turn it on, and devour it 8 hours later.  I spied this chili recipe on a friends Pinterest page and knew I had to toss it into my crockpot and see how it turned out.

The husband and I were both super pleased with the results.  I played with the spices/ ingredients that were included in the original recipe and what I ended up with was a smokey and spicy in the back of your throat kind of chili.  The chunks of sweet potato were a nice sweet bite without being sugary sweet. I served it with Garlic Naan from Trader Joe's (OMG - if you haven't tried this, do it now.  Seriously.  Stop what you're doing and go buy a pack!) and it was the perfect accompaniment to this chili.

Enjoy!

Slow Cooker Sweet Potato Chili
(adapted from Can You Stay For Dinner?)

28 ounce can crushed tomatoes
14 ounce can diced tomatoes
1/2 tablespoon cayenne pepper
1 tablespoon ground cumin
1 1/2 tablespoons brown sugar
1/2 tablespoon salt
1/2 tablespoon onion powder
1/2 teaspoon black pepper
2 large sweet potatoes, peeled and chopped into 1” pieces
3 cloves garlic, minced
15 ounce can kidney beans, drained
15 ounce can black beans, drained
1 cup of water
1 lb ground beef sirloin, browned

Combine all ingredients in the base of your slow cooker and stir to mix well. Cook on low for 10 hours.