Thursday, September 5, 2013

Loaded Baked Sweet Potato with Mexican Slow Cooker Chili

I offer a loving testimony to my slow cooker. I came home from work this morning after a stretch of night shifts at the hospital, and wanted to cook a nice date night dinner. I spent all of 10 minutes throwing these ingredients in the slow cooker, and slept like a baby all afternoon. I managed to serve up a delicious dinner, no sweat. It may be a small victory, but it felt like a big one today!

I will warn that Josh and I LOVE spicy food, and this chili packs a punch from the chipotle in adobo and the rotel tomatoes. For a less spicy version, use regular diced tomatoes and half the can of chipotle chiles.  As always, Bon Appetit!
Slow Cooker Mexican Chili
1.5 pounds lean ground turkey
3 cups canned diced tomatoes (*I used original rotel, substitue for less heat)
15 ounces canned black beans, drained and rinsed
15 ounces canned kidney beans, drained and rinsed
1 tsp kosher salt
1/2 tsp pepper
7 ounce can chipotle chile in adobo (*use half can for less heat)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprike
1 tsp worcestershire sauce

  1. Add all ingredients to slow cooker and stir to combine.
  2. Set slow cooker to low and cook for eight hours (or high for four hours)
  3. After set time, serve chili over baked potato or sweet potato, t0rtilla chips, rice, or on it's own. 

Loaded Baked Sweet Potato
1 batch mexican chili
2 sweet potatoes (I buy the kind you can cook in the microwave)
Mexican cheese, shredded
Sour cream or plain greek yogurt
Avocado, diced
Cilantro, roughly chopped
Jalapeno pepper, seeded and diced

  1. Cook sweet potatoes according to package instructions. Top with chili, cheese, sour cream, avocado, cilantro, and jalapeno pepper. 

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