Ingredients:

  • 1.5 lb sweet potatoes, peeled and diced into 1/2 inch cubes
  • 5 oz yellow onion, finely diced
  • 6 oz red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 2 tbsp tomato paste
  • 1 tbsp maple syrup
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Dice sweet potatoes into uniform 1/2 inch cubes, and finely dice the yellow onion and red bell pepper.
  2. Add the diced sweet potatoes, onion, bell pepper, garlic, black beans, kidney beans, crushed tomatoes, diced tomatoes, maple syrup, and the spice blend (chili powder, cumin, smoked paprika, salt, black pepper, and cayenne) into the slow cooker.
  3. Stir the ingredients until the vegetables are thoroughly coated in the tomato base. Cover and cook on High for 4 hours or Low for 7-8 hours, until sweet potatoes are tender.
  4. About 30 minutes before serving, stir in the tomato paste to thicken the chili.
  5. Optional: Stir in a squeeze of fresh lime juice to brighten the flavors before serving.