Sweet Potato Chili (Crock Pot)

Ingredients

• 1 tablespoon cumin seed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup barley
• 1 (10 ounce) can tomatoes and green chilies (Rotel or Hatch)
• 1 (6 ounce) can tomato juice
• 2 cups vegetable broth
• 2 sweet potatoes, peeled and cut into 1-inch cubes
• 1 (15 ounce) can red kidney beans or black beans, rinsed and drained
• 1 tablespoon chili powder
• 2 tablespoons lime juice
• 1 jalapeno pepper, minced
• cilantro, chopped (optional garnish)

Directions

1. 1

   In a large skillet over medium heat, toast cumin seeds, stirring for about 2 minutes or until fragrant and they start to brown. Transfer to a mortar and pestle and grind. Set aside.

2. 2

   In the same skillet, heat oil over medium heat for 30 seconds or so. Add onions and cook, stirring until softened.

3. 3

   Stir in garlic, oregano, salt, pepper, and reserved cumin. Stir for one minute.

4. 4

   Stir in barley.

5. 5

   Add tomatoes and tomato juice and bring to a boil.

6. 6

   Transfer mixture to crock pot and add vegetable broth, sweet potatoes and beans.

7. 7

   Cover and cook on low for 6-8 hours (or high for 3-4 hours).

8. 8

   Mix chili powder and lime juice together in a cup and add to crockpot along with the jalapeno. Cover and cook on high for 30 minutes.

9. 9

   Serve in bowls garnished with cilantro and I added non-fat sour cream to mine.