To forget about the cold weather for a bit I made this warming chili in the slow cooker. It’s vegetarian, there’s no dairy – just full of delicious vegetables and spices. Black beans are a staple in my pantry, they’re so versatile. The spices used give it a little heat, and some good flavor – enough to warm you up after being outside in the cold.
2 medium sweet potatoes, peeled and chopped into 1″ pieces
1 green pepper, seeded and diced
1/2 a white onion, diced
1 15 oz can tomato sauce
1 15 oz can diced tomatoes
2 15 oz cans black beans, rinsed and drained
3 cups vegetable broth (can substitute water)
3 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon turmeric
1 teaspoon chili powder
1/4 teaspoon cayenne
1/2 teaspoon sea salt
In a 5 quart or larger slow cooker set on high – place the broth and spices and stir together. Cut up the sweet potatoes, green pepper, and onion and add to the broth. Add in the tomato sauce and diced tomatoes, stir well. Cover and allow to cook for at least 3.5 – 4 hours. Serves 6. Enjoy!
*This can be done on the stovetop – but cook the potatoes and onions together in a skillet until they start to soften before adding to the rest of the chili.