Kelly the Culinarian: Cooking with Kelly: Vegetarian Sweet Potato and Black Bean Crock Pot Chili Recipe

Sunday, May 6, 2012

Cooking with Kelly: Vegetarian Sweet Potato and Black Bean Crock Pot Chili Recipe

It's great to have dinner made for you. It's even better to have a minimal amount of dishes to do. A crock pot does this and because all the flavors melt together during a long, slow cooking process, it's surprising how hearty and "meaty" this vegetarian chili turns out. I've made a crock pot vegetarian chili recipe before, but because I'm doing a Meatless May Challenge, I wanted to expand my repertoire and try something that was more smoky than spicy. This chili recipe is inspired by Mexican mole sauce and tastes very rich and complex, thanks to the cocoa powder.

Vegetarian Sweet Potato and Black Bean Crock Pot Chili Recipe
1 large onion, chopped
1 green pepper, chopped
4 garlic cloves, minced
1 Tablespoon chili powder
1 Tablespoon cumin
2 teaspoons unsweetened cocoa powder
1 15-ounce can diced tomatoes
2 15-ounce cans of black beans, drained and rinsed
2 medium sweet potatoes, peeled and diced
2 cups water

Combine all ingredients in the slow cooker, then cook on low for seven hours. Season with salt and pepper to taste before serving.

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