Slow-Cooker Vegetarian Chili w/ Sweet Potatoes

A few months ago my friend told me that I should make slow-cooker recipes for my clients.  I told him that I would probably lose some credibility if I showed up to their house in tow with one.  Culinarily speaking, technique is lost. But low and slow can do magic to certain dishes, and this is one of them.


I'm actually a huge fan of the slow-cooker, because like most people, I work all day.  I work all day and then understand why people don't feel like cooking when they get home and then get take-out and then get fat.  Which is why I love my mom's slow-cooker.  

Prep, place in pot, turn on, go to work, come home, smell, get excited, pour glass of wine, get more excited, eat a hot dinner.

You know that saying, "plant a seed today for your tomorrow," or "do something for your future now," or something like that....that is what slow-cooker dishes are.  And the best part is that you usually make pretty many servings at once, and flavors develop even more the next day.  It's definitely an investment into your dietary future.

I'm pretty obsessed with this dish.  Please make it.


Slow-Cooker Vegetarian Chili w/ Sweet Potatoes 

Adapted from Real Simple Magazine 

INGREDIENTS: (makes 2.5 quarts) 

·      1 medium red onion, chopped
·      1 green bell pepper, chopped
·      3 large garlic cloves, chopped
·      1 tablespoon kosher salt
·      1 tablespoon chili powder
·      1 tablespoon ground cumin
·      2 teaspoons unsweetened cocoa powder
·      1/2 teaspoon ground cinnamon
·      1 28-ounce can diced tomatoes
·      1 15.5-ounce can black beans, rinsed
·      1 15.5-ounce can kidney beans, rinsed
·      1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch cubes
·      sliced avocado, to garnish

 In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, salt, chili powder, cumin, cocoa and cinnamon. Add the tomatoes (and their liquid), black beans, kidney beans, sweet potato, and 1 cup water.

Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7-8 hours or on high for 4 to 5 hours.

Serve with sliced avocado to garnish.  This tastes better the next day, and even better the day after!