Sweet Potato Chili (Crock Pot) - cooking recipe

Ingredients

1 tablespoon cumin seed
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup barley
1 (10 ounce) can tomatoes and green chilies (Rotel or Hatch)
1 (6 ounce) can tomato juice
2 cups vegetable broth
2 sweet potatoes, peeled and cut into 1-inch cubes
1 (15 ounce) can red kidney beans or (15 ounce) can black beans, rinsed and drained
1 tablespoon chili powder
2 tablespoons lime juice
1 jalapeno pepper, minced
cilantro, chopped (optional garnish)

Preparation

In a large skillet over medium heat, toast cumin seeds, stirring for about 2 minutes or until fragrant and they start to brown. Transfer to a mortar and pestle and grind. Set aside.
In the same skillet, heat oil over medium heat for 30 seconds or so. Add onions and cook, stirring until softened.
Stir in garlic, oregano, salt, pepper, and reserved cumin. Stir for one minute.
Stir in barley.
Add tomatoes and tomato juice and bring to a boil.
Transfer mixture to crock pot and add vegetable broth, sweet potatoes and beans.
Cover and cook on low for 6-8 hours (or high for 3-4 hours).
Mix chili powder and lime juice together in a cup and add to crockpot along with the jalapeno. Cover and cook on high for 30 minutes.
Serve in bowls garnished with cilantro and I added non-fat sour cream to mine.