Sweet Potato Chili (crock Pot)

Total Time: 9 hrs 15 mins Preparation Time: 15 mins Cook Time: 9 hrs

Ingredients

• Servings: 6
• 1 tablespoon cumin seed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup barley
• 1 (10 ounce) can tomatoes and green chilies (rotel or hatch)
• 1 (6 ounce) can tomato juice
• 2 cups vegetable broth
• 2 sweet potatoes, peeled and cut into 1-inch cubes
• 1 (15 ounce) can red kidney beans or 1 (15 ounce) can black beans, rinsed and drained
• 1 tablespoon chili powder
• 2 tablespoons lime juice
• 1 jalapeno pepper, minced
• cilantro, chopped (optional garnish)

Recipe

• 1 in a large skillet over medium heat, toast cumin seeds, stirring for about 2 minutes or until fragrant and they start to brown. transfer to a mortar and pestle and grind. set aside.
• 2 in the same skillet, heat oil over medium heat for 30 seconds or so. add onions and cook, stirring until softened.
• 3 stir in garlic, oregano, salt, pepper, and reserved cumin. stir for one minute.
• 4 stir in barley.
• 5 add tomatoes and tomato juice and bring to a boil.
• 6 transfer mixture to crock pot and add vegetable broth, sweet potatoes and beans.
• 7 cover and cook on low for 6-8 hours (or high for 3-4 hours).
• 8 mix chili powder and lime juice together in a cup and add to crockpot along with the jalapeno. cover and cook on high for 30 minutes.
• 9 serve in bowls garnished with cilantro and i added non-fat sour cream to mine.