Sweet Potato Chipotle Beer Chili

This month’s Hormel Extended Family Food Blogger theme was slow cooking, specifically with a Crockpot. They actually sent me one in order to create my meal – how awesome! Having only just made my very first meal a la slow cooker last week (it was this), I was psyched to give a new recipe a try. I really love the idea of a slow cooker, since it gives you the opportunity to set up your meal, go about your day, and come home to something delicious. I will most definitely be putting some type of slow cooker meal into heavy rotation in our house this winter.

Because it’s fall and the weather is slowly getting cooler, I first knew I wanted to make chili, and as an ingredient have what I consider to be a classic fall food – sweet potatoes! From there, all the other ingredients kind of fell into place based on what I invision a good chili to include. And, of course I had to add beer – its such a great cooking ingredient. This also made enough for leftovers, which is always appreciated. While I don’t mind bringing frozen meals for lunch, I would much prefer a leftover, and I can’t justify eating out more than once a week (if even that).

So, after a long run and making a trip to the Halloween store in hopes of finding a costume for my husband, it was great to come home to this!

Sweet Potato Chipotle Beer Chili… with Turkey
– Serves 4 –

Ingredients:
1.25 lbs ground turkey (or leave this out, use ground beef, etc.)
1 large Spanish onion, diced
2 medium sweet potatoes, peeled and diced
1 15.5 oz can kidney beans, drained and rinsed
1 15.5 oz can black beans, drained and rinsed
2 8 oz. cans diced tomatoes with jalapeños
12 oz. Mexican beer (I used Corona)
2 chipotles in adobo, plus 2 Tbsp adobo sauce [or less depending on your spice preference]
1 tsp cumin
2 tsp chili powder 

Directions:
1.  Combine all ingredients in your slow cooker
2. Cook on the high setting for 2 hours
3. Serve with your favorite chili toppings (shredded cheese, sour cream, etc.)