Slow Cooker Sweet Potato Chickpea Chili

INGREDIENTS

Chili

• 28 oz can of diced tomatoes
• 13.5 oz can of tomato sauce
• 4 Tbsp adobo sauce
• 2 Tbsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 cup stock
• 1 lg sweet potato peeled, cut into 1.5-2" cubes (~5 cups)
• 4 cloves garlic, minced
• 2 medium onions, diced
• 2 carrots peeled/diced
• 2 19 oz cans of chickpeas drained, rinsed

After Cooking

• Juice of 1/2 lime

To Serve (optional)

• Avocado
• Cilantro leaves
• Sour cream/Greek yogurt
• Tortilla chips

INSTRUCTIONS

1. Slow Cooker:
2. Add all ingredients to the base of a 5 quart slow cooker. Mix with a spatula until completely combined.
3. At this point, the slow cooker insert may be refrigerated overnight, until ready to cook.
4. Cook on lowest setting for 8-10 hours.
5. Before serving, *gently* stir in the lime juice.
6. Serve with avocado, cilantro, yogurt/sour cream, and tortilla chips.

Instant Pot:
1. *You need to halve the recipe for a 6 quart Instant Pot, as it fills above the ⅔ full limit. Or make a full batch and freeze half the uncooked recipe for later*
2. Toss all ingredients (of a half batch) into the Instant Pot, and stir until completely combined.
3. Cook on high pressure for 10 minutes, followed by a natural release (I unplugged my IP and let it sit for 10-15 minutes, then released remaining pressure).