What’s in the Crockpot? 8th Edition.

What’s the the Crockpot?

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Slow Cooked Sweet Potato and Turkey Chili!

I am mildly obsessed with Pinterest and really love exploring new recipes to try. One day I stumbled upon Can You Stay For Dinner?‘s blog. Not only has Andie lost 135 pounds (awesome, right?), but she also shares some pretty delicious recipes.  So when I saw her recipe for Slow Cooked Sweet Potato Chili, I made sure to “pin it”.  I made the chili for dinner on Sunday night and made a few additions.  As you can see, I had to break out my Big Girl Crockpot for this one!  Here’s my adaptation of Andie’s recipe:

Ingredients:

28 oz. can of crushed tomatoes
14 oz. can of diced tomatoes
2 Tbsp. of chili powder
1 Tbsp. of ground cumin
2 tsp. of smoked paprika
1 Tbsp. brown sugar
1/2 tsp. of salt
2 large sweet potatoes, peeled and chopped into 1″ pieces
1 medium onion, diced
1 jalapeno pepper, diced
1 red bell pepper, diced
2 cloves of garlic, minced
15 oz. can of kidney beans, drained and rinsed
15 oz. can of black beans, drained and rinsed
20 oz. of ground turkey, 93% lean, browned

Directions:

Combine all ingredients in the base of your slow cooker and stir to mix well. Cook on low for 10 hours.  This recipe serves 6 at 10 PointsPlus per serving.  You could easily omit the ground turkey for a yummy vegetarian chili, too!

I also adapted Andie’s recipe for Tried and True Tender Cornbread to go with the chili, and it was perfect!  Here’s my version of the recipe:

Ingredients:

1 c. of cornmeal
1 c. of all-purpose flour
2 Tbsp. of sugar
1 Tbsp. of baking powder
1/2 tsp. of baking soda
3/4 tsp. of salt
1/4 c. of I Can’t Believe It’s Not Butter Original (½ stick), melted
2 eggs
1 c. of fat free buttermilk

Directions:

Preheat the oven to 400 degrees F. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl.

In a small bowl, whisk the butter, eggs, and buttermilk until well blended. Pour this mixture into dry ingredients and gently stir until just combined.

Generously grease an 8” baking pan. Pour batter into prepared pan and bake for 22-25 minutes, or until a toothpick inserted in the center of the bread comes out clean.

I cut the cornbread into 9 pieces which comes out to about 5 PointsPlus per serving.

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By the way, if you’d like to follow me on Pinterest, please click here.

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3 thoughts on “What’s in the Crockpot? 8th Edition.

  1. Pingback: Sunday Recap. « Will Run For Beer

  2. Pingback: What’s in the Crockpot? IX. « Will Run For Beer

  3. Pingback: Sunday Recap (on a Sunday!) « Will Run For Beer

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