Sunday, April 19, 2015
I have wanted for a while to make some variations on vegetarian chili - especially with Chris coming over over the summer. These bean-heavy dishes provide a good amount of protein while eating a meatless meal. I found a great recipe from Real Simple for Slow-Cooker Vegetarian Chili With Sweet Potatoes that I played with for this recipe. I loved the way this turned out - but it was just a bit soupy. To that end, I served it over brown rice and it was perfect. I am going to play with this and try for a variation in the coming weeks. This is a fantastic way to get your meatless meals!
Ingredients (serves 4-6)
1 small Red onion, chopped
1 small Yellow onion, chopped
1 Red bell pepper, chopped
1 Green bell pepper, chopped
1 medium Sweet potato, peeled and cut into 1⁄2-inch pieces
4 tsp Garlic (or cloves), chopped
2 tbsp Chili powder
1 tbsp Cumin , ground
2 tsp Cinnamon
1 tsp Kosher salt
1/2 tsp Ground black pepper
1/4 tsp Ground red pepper
1 28 oz can Petite-diced tomatoes
1 15 oz can Black beans, rinsed
1 15 oz can Kidney beans, rinsed
1 1/2 cup Vegetable broth
1. In a 4- to 6-quart slow cooker, combine the fresh ingredients (red onion, yellow onion, red bell pepper, green bell pepper, sweet potatoes, and garlic) .
2. Add the dry spices over the vegetable mixture (chili powder, cumin, cinnamon, Kosher salt, black pepper & red pepper).
3. Add the tomatoes, black beans, kidney beans and vegetable broth to the mixture.
4. Cover and cook on low for 7-9 hours. Stir thoroughly and cook for 2 more hours.
Enjoy chili served over rice.