Happy Friday everyone! This week has been a long one for us and we’re ready for a couple days off.
Here’s an impromptu Vegetarian Chili with Sweet Potatoes recipe I made the other day with ingredients we already had in the kitchen (no grocery shopping!). It was pretty tasty so I thought I’d share, but if you give the recipe a try, use it more as a guide than an actual recipe (e.g. if you have chili powder in your pantry (we are out), I’d add a tablespoon of that and a dollop of sour cream and chopped scallions would taste great on top). Let me know what you think if you try it!
Ingredients:
- 1 large sweet potato, peeled and cut into 1⁄2-inch pieces
- 2 medium/small red onions, coarsely chopped
- 4 large garlic cloves, chopped
- 1 28-ounce can diced tomatoes in juice
- 1 tablespoon ground cumin
- 1 15- to 16-ounce can black beans, rinsed
- 1 15- to 16-ounce can kidney beans, rinsed
- 1 large red bell pepper, cut into 1/2-inch pieces
- sea salt and black pepper
Preparation:
- In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, cumin, salt and black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
- Cover and cook until the sweet potatoes are tender. (I cooked our’s for about 4 hours on high and the sweet potatoes were cooked through.)
- Serve with the pita chips (I love Stacy’s Simply Naked Pita Chips) sour cream, and garnish with scallions (optional).
What are your favorite slow-cooker recipes? Share in the comments, if you’d like!