I don’t know if it’s the fact that it’s dark at 4:30 or that all the deadlines are coming up but I find it very hard to find time to cook right now. This slow cooked chili is the perfect answer and will feed you all week. Or if you significant other eats as much as mine, it will give you at least a couple days off.
This slow cooker chili takes about 15 minutes to prep and will cook on high for 4 hour or on low for 8. Since I work from home I opted for 4 hours and it turned out perfectly. The sweet potatoes were soft but not yet falling apart. Once you turn the crock pot off I suggest letting it sit for 45 minutes.
After smelling it cook for 4 hours I couldn’t wait and it was still delicious, but waiting will allow it thicken a little bit more and you won’t burn your tongue trying to devour a bowl.
Ingredients:
- 2 large Sweet Potatoes
- 2 cans (15 ounces) Black Beans, rinsed and drained
- 2 cans (28 ounces) crushed tomatoes
- 1 tablespoon of oil
- 2 onions or 1 very large (4 cups diced)
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 3 tablespoons of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of crushed red pepper flakes
- 2 teaspoons of salt
- 1 cup of water
Step 1.
Heat the oil in a large skillet over medium heat. Add in the diced onions and cook for 8 minutes or until they start to develop some color. Add garlic, tomato paste, chili powder, red pepper flakes, cumin and salt; stir and cook for 2 minutes. Add in water to help remove any bits of flavor from the pan.
Step 2.
Add your skillet cooked onions, peeled and diced sweet potatoes (1/2 inch pieces), beans, and crushed tomatoes to your slow cooker. Mix together gently, cover and cook on low for 8 hours or high for 4.
Step 3.
Add your favorite chili toppings. I opted for greek plain yogurt and sharp cheddar cheese.
KASCHA'S KICTHEN 