I love the fall. In addition to horror movies, beautiful fall foliage and brisk breezes, it’s time again for chili, soups and stews. In honor of the change of season and the start of the NFL season (replacement refs be damned), I made an all-time favorite: slow cooker chili. This hearty chili is satisfying and best of all, a one pot meal. I pair the chili with sweet potatoes because they provide a whole slew of nutrients including vitamin A, fiber and B6. Most importantly, they give a nice contrast of sweet to the chili’s savory.
-The Chili is Gluten Free and Vegan unless you opt to add regular cheese. Daiyya is a great non-dairy substitute.
-The recipe below is based on canned beans.
– Chickpeas work great as a substitute or addition. Please also note that if using dry beans soak them overnight and simmer for an hour before adding to the slow cooker.
1 cup black beans, strained and washed
1 15oz can red beans, strained and washed
Two very ripe beefsteak tomatoes chopped. Alternative: a 16oz can of crushed tomatoes
½ onion chopped
2 oz corn
½ bell pepper diced, preferably a color other than red for color
1 stick cinnamon
chili powder to taste
1 TBSP cumin
2 TBSP garlic Paste or 4 garlic cloves
Salt to taste
Pepper to taste
1 TSP of vinegar
1 bay leaf
Handful of cilantro
2 Sweet Potatoes, peeled and chopped
Throw all ingredients except for sweet potatoes into the slow cooker. Add enough water to just cover ingredients. Set on high for 4-5 hours. (If eating at dinner time set to low and cook for 8-10 hours). Stir occasionally. Adjust seasonings as needed.
About 20 minutes prior to completion of chili, peel and chop the sweet potatoes into bite size pieces. Add a little oil into a pan and turn to medium. Throw in sweet potatoes and cook for around 10 minutes until slightly brown. Feel free to season with a small amount of garlic, salt and pepper to taste.
Serve hot in a bowl with cilantro and cheese on top. Then watch the Giants defeat your team. Enjoy.