My slow cooker is a very under-loved piece of kitchen equipment. But, for this month's Recipe Redux I was supposed to make a slow cooker dish. The slow cooker is a great piece of equipment if you are short on time.
Kaylee has told me before that she loves soup, stews and chilis. The weather turned chilly for a while so I decided to make this chili. But, of course, with my luck, the weather was a humid 90 degrees the day I made this! This recipe was still delicious.
This recipe is super flavorful and healthy. I add sweet potatoes to give it a bit of chunkiness and due to my stomach problems I don't add very many beans. If you love beans in your chili then you can add 1 or 2 more cans.
Sweet Potato Chili
1 onion, chopped
2 T minced garlic
1 sweet potato, chopped into 1 inch cubes
8 oz mushrooms, chopped
1 carrot, chopped small
1 rib celery, diced
1 tsp ground cumin
1 tsp pizza seasoning
2 bay leaves
1/3 cup TVP
2 Tbsp tomato paste
1 Tbsp cocoa powder
12 oz beer or 3/4 cup vegetable broth
1 can (28 oz) crushed or diced tomatoes
1 can black beans, rinsed and drained
- Stir everything together in crockpot except beans
- Cook on low 6-8 hours or high 3-4 hours
- Add in beans during the last 30 minutes of cooking