First of all, I much prefer the term "slow-cooker" to the more popular term "crock pot". Something about the word "crock" just makes my insides shiver. It definitely does not make me want to eat.
Now that that's out of the way, I want to share an awesome slow-cooker recipe that is healthy and delicious. It's from none other than Real Simple online magazine and was a big hit with my family tonight.
Slow-Cooker Vegetarian Sweet Potato Chili
- 1 medium red onion, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
- kosher salt and black pepper
- 1 28-ounce can fire-roasted diced tomatoes
- 1 15.5-ounce can black beads, rinsed
- 1 15.5-ounce can kidney beans, rinsed
- 1 medium sweet potato (about 8 oz.), peeled and cut into 1/2-inch pieces
- sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving
Two things before you begin:
- This meal might be more soupy than the usual chili dish. Don't worry. It's still delish!
- Watch this quick video for an amazing tip on peeling garlic. It's especially helpful when you're using a lot of garlic in one recipe.
- In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
2. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). Serve the chili with the sour cream, scallions, radishes, and tortilla chips.