Vegetarian sweet potato chili is an easy and healthy meal to make in the slow cooker or crockpot. It’s a hearty and flavorful chili perfect for cold winter days!
Anybody else buried under snow? This is my first blizzard while living in New York City and it is definitely one for the books. I mean, the mayor declared the city under a winter weather state of emergency—that does not happen everyday.
When weather like this hits the big apple, it’s time to hunker down with a six-pack of beer and a big bowl of chili.
Chili is one of those comfort foods that is just so darn difficult not to like. From manly-man beef chili to Tex-Mex chicken chili, the options are endless.
This time around I tried my hand at a vegetarian chili using sweet potatoes, plenty of beans and an array of vegetables.
It turned out splendidly (thanks to my sister who inspired me). The unsweetened cocoa sounds a bit out of place, but it made a subtle difference that really complimented the chili seasonings.
Sweet potato is one of my favorite foods in the cold months. It adds a gorgeous color to any dish and adds a sweetness that I typically crave.
When the sweet potato chunks are slow cooked, they become nice and tender while absorbing all the chili flavors.
The medley of beans, pepper and onions provides plenty of fiber, making this a very filling meal. I usually pack it up into tupperwares and have lunch/dinner for the week!
If the ingredients haven’t swayed you, then the magic of the slow cooker will. Throw all these ingredients into the crock pot and sit back.
There is little work needed with this recipe, just let the sweet smell of comfort food fill the house. By dinner time you will be pleasantly satisfied this vegetarian chili.
Recipe from Real Simple.