Sweet Potato Chili

This recipe is from an old-ish cookbook called "Slow Good". That cookbook came out in 2005 and has been a favorite of my family ever since! We make this recipe regularly. It's good as is, or with leftover chicken or pork thrown in. :o)

Sweet Potato Chili
4 servings, 7P+/serving

2 leeks, trimmed to white and light green parts, chopped
1 large zucchini, diced
1(15 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can chickpeas rinsed and drained
1 (14 1/2 ounce) can diced tomatoes with jalapeno
1 (8 ounce) can tomato sauce (no salt added)
2 1/2 TBSP chili powder
2 TBSP packed light brown sugar
1 1/2 tsp curry powder
1 tsp cumin seed crushed (ground can do, but put less!)
1/2 tsp pepper
1/4 tsp cinnamon
2 small sweet potato, peeled and diced
1/2 pound green beans, cut into 1 inch pieces
1 tsp red-wine vinegar

Place the leeks, zucchini, kidney beans, chickpeas, tomatoes, tomato sauce, chili powder, brown sugar, curry powder, cumin seeds, pepper, and cinnamon in a 5 or 6 quart slow cooker; mix well. With the back of a spoon, gently press the vegetables so they form an even layer. Place the potatoes on top, leaving a 1/2 inch border around the edge of the slow cooker. Place the green beans on top of the potatoes. Cover and cook until the vegetables are fork-tender, 4-5 hours on high or 8-10 hours on low.* Stir in the vinegar.

* Newer slow cooker seem to reach a higher temperature on the "low" setting, adjust time accordingly.

Source: Slow good, Weight Watchers 2005, p. 126.