Smoky Black Bean & Sweet Potato Chili

We are NOT snowed in here in Atlanta - hahahaha Mom & Dad - but even so, Sundays are my favorite days to put something in the crock pot regardless of the weather.

Last weekend I made a version of Weight Watchers veggie soup - chicken broth plus all my leftover, soon-to-go-bad veggies in the fridge.

This weekend I'm trying a recipe from Fitness magazine...it smells sooooo good....can't wait to eat it for lunch this week!

Smoky Black Bean & Sweet Potato Chili

Makes 6-8 servings...7 servings is 7 Points Plus Values

1 Tbsp olive oil
1 Tbsp chopped canned chipotle pepper in adobo sauce
1 oz unsweetened baking chocolate, chopped
2 tsp ground cumin
2 tsp dried oregano
1 Tbsp chili powder
1/2 tsp cinnamon
4 garlic cloves, minced
2 15-oz cans low sodium black beans, drained and rinsed
3/4 lb sweet potatoes, peeled and cut into 1/2-inch pieces
1-1/2 cups frozen corn
1 green bell pepper, diced
1 28-oz can diced tomatoes
maybe a little water if everything looks too dry

Coat the inside of the crock pot with olive oil.  Combine everything, stir, and cook on low for 8 hours.

You can top it with cheese and fresh cilantro (1PPV) if you want.  YUM!