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Chipotle Sweet Potato Chili
Budget-friendly, hearty, and healthy . . . need we say more? This fall favorite is a welcomed, non-traditional chili recipe enjoyed by vegetarians, vegans, and meat lovers alike.
Budget-friendly, hearty, and healthy . . . need we say more? This fall favorite is a welcomed, non-traditional chili recipe enjoyed by vegetarians, vegans, and meat lovers alike.

2 large sweet potatoes, peeled and diced into ½-inch cubes
1 medium red onion, diced
1 (28-oz) can crushed fire-roasted tomatoes
2 (15-oz) cans low sodium black beans, drained
1 (10-oz) bag frozen corn
1 cup low sodium vegetable broth
2 Tbsp light brown sugar
2 Tbsp Matanzas Chili Spice Blend
1 tsp Cinnamon - True Ceylon Ground
½ tsp Chipotle Pepper Powder
1 tsp kosher salt, plus more to taste
Optional Toppings sour cream, sliced jalapeño pepper, diced red onion
*For additional heat, increase Chipotle Pepper Powder to 1 teaspoon
In a large slow cooker, add all ingredients and stir. Cover and cook on high for 4 to 5 hours. Adjust seasonings with additional salt to taste.
Serve with your favorite toppings.
Prep Time: 30 minutes
Cook Time: 4 to 5 hours
Yield: 6 to 8 servings
Did you know?
One teaspoon of Chipotle Pepper Powder is equivalent to one whole chipotle pepper in adobo sauce.

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