Mix the 1 tsp chili powder, 1/2 tsp cumin, 1 tsp kosher salt and 1/2 tsp ground black pepper in a small bowl
Make the delicious chili
Cut the chicken breasts in half, place in the bottom of a slow cooker and sprinkle with half of the spice mixture
Peel and chop the sweet potato into 1/2" chunks and place on top of the chicken in the slow cooker - These sweet potatoes are actually white in color but the red ones work great too - if you don't like sweet potatoes, use regular white potatoes
Chop the poblano pepper (or red bell pepper) into 1/2"pieces - The poblano gives this chili a nice, smooth kick, but if you prefer less heat, substitute a red bell pepper
Peel and chop the 4 cloves of garlic into small pieces
Add the poblano pepper and garlic to the slow cooker and top with the remaining half of the spice mixture
Rinse the beans and add to the slow cooker
Add the tomatoes to the slow cooker
Give the veggies a little stir to incorporate the spice mixture
Cover the slow cooker and cook on low for 6 to 8 hours
Once the chili has cooked for 6-8 hours, fish the chicken breasts out and shred the chicken - the chicken should be very tender and easy to shred with a fork
Stir the chicken back into the chili and serve a sprinkle of cheese and a spoonful of sour cream (and/or your favorite toppings) AND...
This chili freezes beautifully - this recipe will make two quarts and I usually freeze one for later - Yum..