Here in the Shaw kitchen, we are quite fond of smoky and spicy flavors. In fact, we have yet to meet a spicy food we don't like. Give us a jar of jalapeños, a bottle of hot sauce or, heaven forbid, some ghost chili flakes and we'll eat it right up.
Unfortunately though, hot sauces tend to be sodium-laden bombs that can meet nearly half the daily recommended sodium allowance in a serving. So, what's a gal to do when she realizes she has to break up with her hot sauces? Bring on the spices!
Cooking with spices is an excellent way to add heat to a food without the added sodium found in some premade sauces and marinades. I happen to love the smoky-spicy flavor combo, especially the kind found in smoked paprika, which is a key ingredient in my Smoked Paprika Sweet Potato Chili.
Smoked Paprika Sweet Potato Chili
- 1 medium sweet potato, washed and unpeeled, cut into cubes
- 1 28-ounce can no-salt-added diced tomatoes
- ½ medium onion, finely chopped
- 2 large carrots, diced
- ½ green bell pepper, diced
- 1 15½-ounce can black beans, drained and rinsed
- 1 15½-ounce can pinto beans, drained and rinsed
- ½ cup water
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ¼ cup chopped cilantro
- 1 dash sea salt
- Combine all ingredients in a slow cooker. Set on low and cook for 4 to 6 hours.