Talk about easy! This is like “cheater chili” because it has so few ingredients and doesn’t have to cook for very long. You can use real beef or vegetarian meat crumbles. (I like MorningStar Farms vegetarian meat substitute).
- 1lb (approx.) lean ground beef or vegetarian crumbles
- 2 tsp chili powder
- 1 16-oz fresh salsa (from the refrigerated section of the store)
- 1 15-oz can kidney beans
Brown the ground beef or vegetarian crumbles with 2 teaspoons of chili powder in a saucepan (I used my favorite, the Le Creuset dutch oven).
Stir in the 16-oz container of salsa (mild or medium; I chose mild) and the kidney beans with their liquid. Reduce heat to medium and simmer for 10 minutes.
Optional: mash some of the beans with a spatula to thicken the chili. Season with salt and pepper and serve with sour cream or Greek yogurt and shredded cheese.
Thanks to Peg for the recipe!
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.