With the Superbowl coming up, I feel like my friends are always looking for vegetarian recipes that can serve a crowd. The non-veg football recipes seem more obvious, but sometimes the vegetarian options are super unhealthy or boring. This recipe for sweet potato chili is the opposite. It’s warm, hearty, and filling, and I promise, even your meat-lover friends will enjoy it. It’s also a great way to just put together ingredients that you may already have in your pantry and use your magic slow cooker to transform them into something yummy!
- 3 sweet potatoes- peeled and cubed
- 1 can garbanzo beans
- 1 can black beans
- 1 can tomato (can substitute with fresh)
- 1 whole red chili (I used dried, but fresh is okay too!)
- 1 onion diced
- 3 minced cloves garlic
- 1/2 bell pepper diced
- 1 T cumin
- 2 T chili powder
- 1 T salt
- 1 T baharat powder**
- 2 C water
- Slow cooker/crock-pot
1. Prep all vegetable by dicing onions and bell pepper, mincing garlic, cubing sweet potato, and draining the liquid from the beans.
2. Layer sweet potato, onion, bell pepper, garlic, and beans in the slow cooker.
3. Top with tomato and spices. I left the dried red chili whole with the stem removed so the flavor would blend, but I could pull it out later. Stir gently to coat all the ingredients.
4. Add in the water (feel free to substitute vegetable stock) and cover slow cooker.
5. Cook on high for 2 hours.
6. Reduce heat to low and cook for 4-6 hours. At 4 hours the squash should be fork tender and at 6 hours the squash may disintegrate a bit. Each slow cooker is different.
7. Serve with green onions, sour cream, and cheese and enjoy!