This is my go-to chili recipe that I've honed over the last few years. It's super simple and only takes about 20 minutes to get into a Crock Pot. Plus it is mighty delicious and packed with nutrients and protein. Be sure to buy Japanese Sweet Potatoes and not regular sweet potatoes. This seemingly small change makes a huge difference! Just in case you don't know what it looks like, I've added a picture. They are purple and generally enormous. The Japanese Sweet Potato pictured here weighs 1.8 pounds! These sweet potatoes are also commonly called Batatas.

Ingredients:

• 1 - 1.5 lb large Japanese sweet potato (a.k.a. batata)

• 1/2 red onion

• 1 - 26 oz glass jar of pasta sauce (or your favorite tomato sauce)

• 1 - 16 oz can of black beans

• 1 - 16 oz can of garbanzo beans (chickpeas)

• 1 - 16 oz can of light kidney beans

• 1 - 16 oz can of refried black beans (make sure the refried beans are vegan as many brands contain lard...gross!)

• 1 tablespoon minced garlic (I buy the minced garlic in a glass can for convenience, but prefer the taste of freshly minced garlic cloves)

• 2 teaspoons chili powder

• 1 tablespoon ground cumin

• 2 teaspoons sea salt (optional - the pasta sauce and beans probably have salt already)

• 1/2 teaspoon ground pepper

How to make it:

1. Cut the Japanese sweet potato into small cubes, dice the onion, and throw both into a Crock Pot

2. Drain the black beans, garbanzo beans, and light kidney beans, then add all the beans (including the refried beans) to the Crock Pot

3. Pour the entire jar of pasta sauce over the contents of the Crock Pot, then top with the minced garlic and all other spices

4. Cook in Crock Pot for as long as you want to. I usually prepare this in the evening after dinner and let it simmer in the Crock Pot for 10 hours overnight.