A twist on traditional chili. Sweet Potato and Black Bean.
Posted May 02 2013 6:39am
Before heading to the grocery store this past weekend I was putting together my list and had the desire to use my slow-cooker, it's been awhile. One of my clients and I had been chatting on Friday about her recently becoming a vegan and some of the meals she had been making, one of them being sweet potato and black bean chili. It sounded delicious and I decided to try my own recipe for it and make it in the slow-cooker. This recipe is full of vegetables, flavor, and naturally gluten-free and can be vegan/vegetarian depending on the type of broth you use. We have been enjoying the leftovers for a few days now and I can't get enough of it. It has just the right amount of spice and heat, and if those aren't your thing you can omit the jalapeno and chili powder.
Sweet Potato and Black Bean Chili Makes 6-8 servings Ingredients 2 15 oz cans no salt added black beans 2 6 oz cans white shoepeg corn 1 orange bell pepper diced 3 small sweet potatoes diced or cubed or 2 large 1 cup cilantro 1 medium jalapeno (optional) 2 shallots diced 3 garlic cloves diced 1 cup sliced cherry tomatoes 2 cups broth (chicken or veggie) 1 6 oz can tomato paste (no salt added) 1 tsp chili powder (optional, remove for less spice) 1/2 tsp oregano 1 tsp cumin 1/4 tsp coriander 1 tsp cinnamon pinch of salt
InstructionsAfter preparing the vegetables combine all of the ingredients except the cilantro in the crock pot or slow-cooker. Set temperature on low cook setting for 4 hours, check after one hour and gently stir ingredients. After four hours of cooking, change setting to simmer and let sit for another 30 minutes to allow flavors to enhance even more. Serve garnished with cilantro and place the rest in a airtight container for the perfect leftover meal for dinner tomorrow evening!
This chili is a great vegetarian option and a nice twist from your standard chili!