This recipe comes from Sweet Peas & Saffon, but was shared by a fellow neighbor, Doug Olberding. Doug is an avid runner with a biting sense of humor and taste for adventure.
Did you get an Instant Pot or crock pot for the holidays and are itching to try it, but don’t know where to start? Look no further! This delicious slow-cooker dish is packed with fiber and protein from chickpeas and beta-carotene from sweet potatoes. It’s seasoned with savory chipotle, adobo sauce and lime. Adobo sauce is typically browned in oil at finishing, so the recipe will contain some fat.
Recipe takes about 30 minutes of prep time in the morning, but dinner is done when you return from a long day. Ingredients can be prepped the night before and refrigerated before cooking.
Let’s say you added too much adobo sauce or chipotle peppers. No worries! Add a dollop of plain Greek yogurt before serving. The casein in dairy products binds capsaicin from peppers and cools off your tongue. True story!
28 oz. can diced tomatoes (keep liquid)
13.5 oz. can tomato sauce
4 Tbsp. adobo sauce (can use more if desired)
1 chopped chipotle pepper (less if desired)
2 Tbsp. chili powder
1 Tbsp. ground cumin
½ cup low sodium chicken or vegetable stock
2 medium onions, minced
1 large sweet potato, peeled and cut into 1 ½-2” cubes (~5 cups)
2 diced carrots
2 (19 oz. cans) chick peas (drained & rinsed)
1 fresh lime
- Add all ingredients to the base of a 5-quart slow cooker.
- Mix with a wooden spoon until completely combined.
- Cook on lowest setting for 8-10 hours.
- Before serving, *gently* stir in the lime juice.
- Serve with avocado, cilantro, yogurt/sour cream, and tortilla chips.
Makes 8 servings. Nutrition facts per serving: 339 calories, 6 grams fat, 59 grams carbohydrate, 10.5 grams fiber, 15.6 grams protein, 0 mg cholesterol, 1500 mg sodium.