It’s been raining a lot this week, and work these days is a ball of stress wrapped in a germ-infested box…cue the comfort food and a night on the couch watching Friday Night Lights.
This recipe is a set-it-and-forget-it speciality, inspired by something I saw in Real Simple Magazine (love). You can leave it in the slow cooker all day on low and come home to a cozy vegetarian meal that is hearty enough to leave carnivores satisfied, too. Personally? I liked serving it with a dollop of low-fat sour cream and some multigrain tortilla chips, like these.
Other good topping ideas include shredded sharp cheddar, scallions or chives, a splash of hot sauce, sliced radishes, and even a drizzle of some high-quality olive oil. Do your own thing with it.
Slow Cooker Sweet Potato Chili
- 1 large sweet potato, peeled and diced into medium chunks
- 1 onion, diced (I used yellow; next time I’d definitely do red)
- 1 can of kidney beans (15.5 oz)
- 1 can black beans (15.5 oz), rinsed
- 1 28-oz. can of fire roasted diced tomatoes (such as Muir Glen Organic)
- 1 green bell pepper, chopped
- 4 garlic cloves, chopped
- 1 TBSP chili powder (or, sub red pepper flakes or hot sauce)
- 1 TBSP cumin
- 1/4 tsp ground cinnamon
- 1 tsp unsweetened cocoa powder (I had a small piece of stone-ground chocolate from Taza hanging around, so I used that instead!)
- Kosher salt and black pepper
*Note: Mark really hates kidney beans, so I subbed cannellini beans plus a handful of lentils to replicate the flavor and heft.
Combine all ingredients in a large (4 to 6 quart) slow cooker, including the liquid in the cans of tomatoes and beans, and heat on low for 7 or 8 hours (or on high for 4 or 5 hours to shorten cooking time). When it’s done, serve warm with your favorite chili toppings.
Did you buy a bag of sweet potatoes for this recipe, and now you’re not sure what to do with the leftover spuds? I love this recipe from Aggie’s Kitchen for Burritos with Black Beans & Roasted Veggies. This gal roasts everything together then slaps it into a sprouted tortilla with melted cheese, and YUM.