Laura’s Spicy Sweet Potato Chili Salad

I was at a potluck recently and someone had brought some chili. It made me miss my own chili....shhh. Since the warm weather is suppose to be coming our way (in Canada) don't forget you can enjoy chili all year round just serve it at room temperature as part of a salad. This chili is my own creation...Enjoy!

2 cups sweet potatoes, diced
1 large red pepper, diced
1/2 cup onions, chopped

1 can (19 ounces) red kidney beans, rinsed and drained
1 can (19 ounces) black beans, rinsed and drained
1 cup water
1/4 cup tomato paste
1 enveloped chili seasoning mix
1 Tbsp chipotle sauce (from a can of chipotle chilies)
1 tsp chili powder
5 Thai chilies or any small hot chilies, with seeds, minced

For the Salad

chopped lettuce
tortilla chips
vegan sour cream
green onions

Steam the sweet potatoes, red pepper and onions till slightly tender The sweet potatoes will take longer to cook so add them first and let them cook for a few minutes then add your pepper and onions.

Then add all the ingredients into a slow cooker. Cover and cook on low heat setting for 3 1/2 hours. Then stir and serve. Makes around 5 cups.

Put chopped lettuce on each plate. Add tortilla chips around the sides of the lettuce or in a separate bowl. Pour room temperature chili over lettuce. Top with vegan sour cream, tomatoes and green onions.