Slow Cooker Pumpkin Chili

Slow Cooker Pumpkin Chili is everything you expect in a spicy chili recipe with the addition of slightly sweet and earthy pumpkin puree. Pumpkin is a wonderful addition to balance out all the flavors and take this chili recipe up a notch.

Black Bean and Sweet Potato Salad

If you think this sounds like a strange combo, you are not alone, but strangely enough it works! The sweet potato and lime juice are the perfect mix of sweet and tangy that combines beautifully with the earthy flavor of the black beans. Packed full of healthy stuff, this salad is not only delicious, but it is good for you too! Who doesn't like that?

This beautiful dish is easy to make and pairs wonderfully with Roast Pork. You can serve this hot or cold - either way it will disappear quickly!

Ingredients
2 medium sweet potatoes, peeled and chopped into small cubes
4 tablespoons olive oil, divided
2 tablespoons lime juice
1/8 to 1/4 teaspoon red pepper flakes
salt and pepper
2 tablespoons fresh lime juice
1 (14.5 oz) can black beans, drained and rinsed
1/2 medium red onion, finely chopped
1/2 cup chopped fresh cilantro

Directions
Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and spray lightly with cooking spray. Place chopped sweet potatoes on foil lined tray and drizzle with 2 tablespoons olive oil. Season with 1/8-1/4 teaspoon red-pepper flakes, salt and pepper. Toss to coat potatoes and spread in single layer on baking sheet. Roast in the oven for 25-30 minutes until tender. The roasting time will vary depending on the size of your potato cubes.

While the potatoes are roasting, whisk together 2 tablespoons olive oil and 2 tablespoons lime juice. Add 1/2 medium finely chopped red onion and black beans and mix well. When potatoes are tender add them to the black bean mixture and combine. Give it a taste and salt and pepper as needed. Top with 1/2 cup chopped fresh cilantro and enjoy!

Recipe from MarthaStewart.com