Sweet Potato Chili

Since fall has arrived, I've been craving all the yummy winter squash recipes that come along with the season.  Crock pot recipes are super easy and ideal since we're drifting into fall and its starting to cool down.  I've had sweet potato chili in the past and I had no idea what was in it but I loved it.  But this is my recipe and I hope you enjoy it as much as I did.

Sweet Potato Chili

2 Tbsp Extra Virgin Olive Oil
2 Sweet Potatoes (or yams) skinned and cut into bite size pieces
1 large sweet onion, finely chopped
2 garlic cloves, minced
1 Tbsp Chili Powder
2 tsp ground cumin
1/4 tsp cayenne pepper
1 tsp ground cinnamon
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can diced tomatoes with juices (I use fire roasted)
Salt & Pepper to taste

Heat non-stick pan over med-high heat and add 1 Tbsp of the olive oil and swirl to coat the pan.  Add the diced onion and saute until golden.  Add the garlic and stir to combine.  Add the onions to the crock pot.  In the same skillet, add 1 Tbsp of the olive oil into the pan and add the chopped sweet potatoes.  Stir around the just to give the potatoes some color and add the chili powder, cumin, cayenne and cinnamon and stir to combine and continue stirring until fragrant.  Add the sweet potatoes to the onions in the crock pot along with the beans, tomatoes, and salt and pepper.  Stir all ingredients together and turn crock pot on low.  Cover and cook 4-6 hours.  Serve hot with vegan sour cream, cilantro or any other desirable toppings.