SWEET POTATO CHILI (submitted by Sharon Favre)

INGREDIENTS:
3 large sweet potatoes peeled and cut into ¾” pieces
Minced garlic to taste
1 can pinto beans (drained and rinsed)
1 can (14.5 oz) diced tomato with jalapeño (I could not find jalapeño so I used the ones with green chili’s)
3 TBSP chili powder
1 TBSP cocoa
1 tsp. ground cumin
Salt to taste
½ tsp. cayenne pepper

DIRECTIONS:
Spray your crock pot with oil and then layer the potatoes, beans and garlic. Then combine the tomatoes, chili powder, cocoa, cumin, salt, cayenne pepper together in a bowl with 2 cups of water. Pour this over the layers. Cover and cook for either 6 hours on high or 8 hours on low (or longer – you know how kind the crock pot is). Then serve this over microwavable brown rice.
(I will say, it looks good in the picture – found the recipe in a magazine that I don’t remember what it was while waiting in the doctors office. I was skeptical of what the guys would say since it was “chili” on such a hot day but making it in the crock pot was awesome – no heating up the house – and it was very yummy and they didn’t seem to care).