Recipe Redux October 2013 Slow Cooker Recipe

Sorry for being gone for so long.  School and life has been kicking my butt, AGAIN.  Seems like it happens every few months.  But, I'm {hopefully} back.  I have some new posts planned and I'm super excited.  

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


Directions

1. Stir everything together in crockpot except beans
2.  Cook on low 6-8 hours or high 3-4 hours
3. Add in beans during the last 30 minutes of cooking