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Sweet and Spicy Chili

January 16, 2011

A play on the classic vegetarian chili, the sweet potato and tomato jam make for an interesting version of the warm winter classic.  Perhaps it can serve as an interesting vegetarian alternative to Super Bowl Sunday offerings.

All of the parts, ready for a long trip in the crock pot...


  • 1 onion, chopped
  • 4+ cloves garlic, peeled and finely chopped
  • 2 cups frozen corn
  • 4 medium sweet potatoes, peeled and cubed
  • 1 can each chick peas, kidney beans, and black beans, rinsed and drained
  • 1 pint tomato salsa
  • 1 pint spicy tomato jam
  • 4 cups water

Here’s an easy one: combine all of the ingredients in a 5-quart or larger crock pot and cook on low for 8 hours.  Salt and pepper to taste.  Serve with sour cream and hot sauce (I recommend Frank’s Red Hot).

8 hours later...ready to eat!

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