Vegan Sweet Potato Chili - Slow Cooker Version

magpie diner's Note:

Posting for ZWT 5 - I believe it originated from a WW book, but I found it online and tweaked the spices slightly. Easy Peasy!

• Total Time: 5 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 5 hrs

Ingredients:

Servings: 4

• 1 medium onion , diced
• 1 medium zucchini , halved lengthways and then sliced into pieces about 1/4-inch thick
• 1 large sweet potato (chopped into bite sized pieces...use yam if you prefer)
• 1 (15 ounce) can white beans (aka Great Northern beans)
• 1 (14 ounce) can tomato sauce (a slightly smaller can or jar....ie 10oz is OK too)
• 1 (15 ounce) can diced tomatoes
• 2 tablespoons chili powder (can add about 1/2 tsp more if you like it really hot)
• 2 tablespoons brown sugar
• 1 ½ teaspoons curry powder
• 2 teaspoons ground cumin
• ¼ teaspoon pepper
• ½ teaspoon cinnamon
• ½ lb butternut squash , peeled and cut into 1-inch chunks
• ½ lb fresh green beans , trimmed and cut into 2-inch pieces
• 1 teaspoon red wine vinegar
• ½ teaspoon sea salt

Directions:

1. Place all ingredients into crockpot, stir gently.
2. Cook about 5 hours on high or 8-10 on low.

Reviews

[ellie_]

We loved this! The minor changes I made was using a 8 ounce can of tomato sauce and a 10 oz can of Rotel tomatoes (tomatoes w/chilies) and added one yam (thought it was probably left out of the ingredients) -- I also didn't weight the squash or green beans but used what I had (a small butternut squash and the green beans that were in the fridge). DH loved it! Thanks for sharing this keeper which will be regular fare in our house!