Prep 45 mins
Cook 8 hrs
A slow cooker vegetarian chili
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 medium red bell pepper, chopped
- 2 garlic cloves, minced
- 1 -2 tablespoon chili powder
- 1 1⁄2 lbs sweet potatoes, peeled and cut into 1/2-inch chunks
- 1 (14 1/2 ounce) can crushed tomatoes
- 1 (15 1/2 ounce) can dark red kidney beans, drained and rinsed
- 1 1⁄2 cups vegetable broth (or water)
- 1 tablespoon minced canned chipotle chile in adobo
- Heat oil in a big skillet over medium heat; add in the onion, bell pepper, and garlic; cover and cook 5 minutes until softened.
- Stir in the chili powder; cook 30 seconds.
- Add in the sweet potatoes; stir to coat with the spices.
- Transfer mixture to a large slow cooker; add in the tomatoes, beans, broth; season with salt; cover and cook on LOW for 6-8 hours.
- When ready to serve, stir in the chipotles; taste to adjust seasonings.
Second time it happened, my review went but not the stars, sorry about that.
For ease, healthyness, and taste, this recipe gets a solid four stars. While I love a good, meaty chili, I wanted to try something that was cheaper and healthier, and this is a step away from the mixed beans chilis with the addition of sweet potatoes. I bought 2 orange-fleshed yams from the store for the sweet potato requirement for the recipe. I cooked up the first 6 ingredients in the evening and put them in my slow cooker pot in the refrigerator overnight. In the morning, I dropped the pot into the cooker and put it on low. When I got home from work, I added in 3 chopped chipotle chilis and a little extra of the adobo sauce and let it cook until the cornbread was ready. I served it with cornbread, cheese, and sour cream. I found a bit of sour cream was a nice accompanyment, though not necessary at all. Leftovers tasted just as good as straight from the slow cooker. While this recipe doesn't astound my tastebuds, it's a good stick-to-your-ribs fall/winter staple that I expect I will make again. Next time, I might experiment with adding some chipotle chili pepper as it goes into the cooker to increase the smokeyness.
Super easy and tasty! I also added about a 1/2 teaspoon of red pepper flakes for an extra kick.