Smoked Paprika Sweet Potato Chili
Woohoo! Not only are we already halfway through the work week (#score!), but today I am happy to announce this is my FIRST official post as a member of the Recipe Redux.
This month the recipe challenge calls for something that we here in the Shaw Kitchen are quite fond of… smoky and spicy flavors! #Realtalk, Wayne and I have yet to meet a spicy food we haven’t liked. Give us a jar of jalapenos, bottle of hot sauce, or heaven forbid some ghost chili flakes and we’ll eat that $%!@ right up!
Unfortunately though, my BFFs (Cholula, Tabasco and Sriracha) happen to be sodium laden bombs that nearly meet 50% of my daily recommended sodium allowance. So, what’s a gal to do when she realizes she has to break up with her men (sorry Wayne, it’s purely a flavor friendship!)?
Bring in the SPICES! Spices are an excellent way to add flavor to a food without the sodium content found in premade sauces and marinades. I happen to love the smoky-spicy flavor combo and it just so happens Costco is now stocking my favorite blend… SMOKED PAPRIKA!
I add this baby to just about everything, including this new Simple Swap Vegan, Gluten Free Chili I concocted with a beautiful orange sweet potato I picked up last weekend.
This Smoked Paprika Sweet Potato Chili is not only a excellent source of vitamin A, but it’s also packed with fiber! Plus, it’s a one stop shop meal for those with a slow cooker, so enjoy this quick and easy meal when you have no time to spend in the kitchen.
- 1 medium sweet potato washed, skin on, cubed
- 1- 28 oz can diced tomatoes no salt added
- 1/2 medium onion finely chopped
- 2 large carrots diced
- 1/2 green bell pepper diced
- 1-15.5 oz can black beans drained and rinsed
- 1-15.5 oz can pinto beans drained and rinsed
- 1/2 cup water
- 2 cloves garlic minced
- 1 tsp chili powder
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp cumin
- 1/4 cup chopped cilantro
- 1 dash sea salt
Take out slow cooker and plugin to an outlet.
Combine all the above ingredients into your slow cooker.
Set on low and let simmer for 4-6 hours.
A traditional vegetarian canned chili has over 800 mg of sodium, that's nearly double a homemade version!
This also pairs perfectly with the Onion Beer Biscuits from Sunday!