Happy Super Bowl Sunday!!!
‘Slow cooker’ sounds so much more lovely than ‘Crock Pot’, no? Over the past year I have grown rather fond of this old-school appliance. While I usually gravitate towards flash-in-the pan weeknight recipes, the weekend calls for dishes simmering low and slow. Vegetarian chili has many variations and is an economical (and tasty) way to pull together a meal out of your cupboard. As many of my friends will attest, I LOVE sweet potatoes (most notably in the French style…fried. Yeah, not so healthy). These orangey tubers are an unconventional addition to a your basic pepper-onion-bean chili. A dash of chili powder, cumin, cinnamon and cocoa (!) and this chili is elevated to mole status.
Sweet Potato and Black Bean Mole Chili
1 medium red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 garlic cloves, chopped
1 T. chili powder
1 T. cumin
2 tsp. unsweetened cocoa powder
1/4 tsp. ground cinnamon
kosher salt and black pepper
1 28-ounce can fire-roasted diced tomatoes
1 15.5-ounce can black beans, rinsed and drained
1 15.5-ounce can kidney beans, rinsed and drained
1 medium sweet potato, peeled and cut into 1/2-inch pieces
In a 4- to 6-quart slow cooker (Crock Pot), combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water (or low sodium vegetable broth).
Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
Serve with chopped scallions, sour cream, tortilla chips or cornbread.
-Recipe adapted from Real Simple