Second time it happened, my review went but not the stars, sorry about that.
For ease, healthyness, and taste, this recipe gets a solid four stars. While I love a good, meaty chili, I wanted to try something that was cheaper and healthier, and this is a step away from the mixed beans chilis with the addition of sweet potatoes. I bought 2 orange-fleshed yams from the store for the sweet potato requirement for the recipe. I cooked up the first 6 ingredients in the evening and put them in my slow cooker pot in the refrigerator overnight. In the morning, I dropped the pot into the cooker and put it on low. When I got home from work, I added in 3 chopped chipotle chilis and a little extra of the adobo sauce and let it cook until the cornbread was ready. I served it with cornbread, cheese, and sour cream. I found a bit of sour cream was a nice accompanyment, though not necessary at all. Leftovers tasted just as good as straight from the slow cooker. While this recipe doesn't astound my tastebuds, it's a good stick-to-your-ribs fall/winter staple that I expect I will make again. Next time, I might experiment with adding some chipotle chili pepper as it goes into the cooker to increase the smokeyness.
Super easy and tasty! I also added about a 1/2 teaspoon of red pepper flakes for an extra kick.
This has become a great fall staple at our house. Comforting, and doesn't even need rice to accompany it, though it's good with rice too!
Loved it. This was easy to put together and the cook time was right on. I was a bit worried when I originally tasted the chili- before the chipotle- but once it was added it was fantastic and is really what makes this recipe. The sweet of the sweet potatoes along with the hot of the chipotle was really great together. I left out the oil to cut down on fat and sauteed the veggies in some broth. Thanks for posting, would make this again.