Sweet Potato, Black Bean & Chard Chili


We made this in a crock pot and literally just tossed it all in, stirred it a couple times over the next 5 hours and that was it. If you want to make it tonight, you can speed up the process by cooking it on the stove over higher heat.

1 large sweet potato, peeled and cut into 1 inch cubes

1 cup red onion, diced

5 cloves garlic, mined

2 red, yellow or green bell peppers, minced

1/2 cup cilantro, minced

1 jalapeno or serrano. minced (I like it spicy but adjust heat to your liking)

about 2 cups chopped chard leaves (more or less as you like)

2  (14.5oz) cans black beans, drained

1 (14.5oz) can diced fire-roasted tomatoes, with juice

2 tablespoons chili powder

1 big tablespoon cumin

just a little salt

Toss it all in the crock pot, set on low and let the magic happen! If you're doing it stove top, you can bring it to a fast simmer and when the sweet potatoes are done, it's ready. I would wait to add the cilantro until the last few minutes and you may need a little more liquid as it will cook off faster then it would in the crock pot.

Lily came home from school and said, "what's that smell...yum...can I have some now??!