Slow Cooker Sweet Potato Chili - from the moon cycle cookbook

We love slow cooker anything - set it and forget it should be every mom’s mantra when it comes to feeding our loved ones healthy and delicious meals on those days when the schedule is packed to the gills. This one is a winner.

“A warm and hearty meal that is perfect as you transition into the menstrual phase, when mood swings and irritability are common. This meal is packed with complex carbs, fiber and protein to help you feel full longer and maintain balanced blood sugar.”

For more info on the Moon Cycle Cookbook - check out our book review!

Ingredients:

• 1 tablespoon avocado oil

• 1/2 medium yellow onion, diced

• 3 garlic cloves, minced

• 1/2 small jalapeno, seeded and minced

• 1 red bell pepper, diced

• 1 small sweet potato, peeled and cubed

• 1 (28-ounce) can crushed tomatoes

• 1 1/2 cups cooked black beans

• 1 1/2 cups cooked kidney beans

• 3/4 cup vegetable broth

• 1/2 cup corn kernels (fresh, frozen, or canned)

• 2 tablespoons tomato paste

• 1 tablespoon plus 1 teaspoon chili powder

• 1 tablespoon ground cumin

• 2 tablespoons ground cinnamon

• 2 teaspoons kosher salt

• 1 teaspoon coconut sugar

Makes 4 servings

Prep time: 15 minutes

Cook time: 4-5 hours

Steps:

1. Heat the oil in a large skillet over medium-high heat. Add the onion and saute until fragrant, 2 to 3 minutes. Add the garlic and jalapeno, and cook for 1 minute longer, stirring often. Transfer to a slow cooker.

2. Add the bell pepper, sweet potato, tomatoes, black beans, kidney beans, broth, corn, tomato paste, chili powder, cumin, cinnamon, salt and sugar to the slow cooker and stir well. Cook for 4 to 5 hours on low. Taste and adjust the seasonings as needed. Serve warm. Store leftovers in an airtight container in the refrigerator and 4 to 5 days or in the freezer for up to 6 months.

Enjoy! And let me know if you try this!

xoxo Chelsea