As you know, The Goddess does vegetables, but not really into the vegetarian thing. She loves her burgers, chicken and pork! But, sometimes a person needs to get outside their little world and wander a bit. This is what happens when she wanders off the beaten path….Don’t get me wrong, she does love vegetables. And she’s been into sweet potatoes recently. You know, they’re sweet and they’re potatoes, which in her book is a win-win! Well, truth be told, this came to pass as part of the “purge” of her pantry and cupboards…except for the fresh veggies, this was all from her cupboard. And the slow cooker was still out, from the Spicy Asian Short Ribs, so she thought this presented an opportunity. It’s getting to be that time of year, when you want warmth and comfort. Which, was what she wanted, when she made this, while she packed and tossed. She’s very glad those days are behind her, but she’s very happy to make this again and again!
This is simple.
Everything goes into the slow-cooker, then it cooks ever-so slowly for many hours while you can sit, with your feet up, and revel in the aromas wafting through your home. Life can be so good, can’t it? The initial “soup” was very, very thick; stew-like. That was exactly what I felt like, at that moment. It was so delicious, filling and comforting. I reheated this many times. And each time I reheated it, the chili got better. You know, this is the way it is with chili and most soups or stews. Later, to change things up a bit, I added a can of tomato sauce to thin it out a bit. I had a lovely avocado, so I diced that up, added some cilantro and a good squeeze of lime juice. It was like a whole new bowl of goodness!
Sweet Potato-Tomato and Bean Chili
- 1 large onion, diced
- 2 sweet potatoes, peeled and cut into large dice
- 3 carrots, peeled and sliced
- 1/2 cup dried mushrooms (optional)
- 1-2 cups dried beans of choice
- 3-4 bay leaves
- 2-3 teaspoons ground cumin
- 2-3 teaspoons chili powder
- 2 teaspoons smoked sweet paprika
- 1 1/2 teaspoons minced dried garlic
- 1 28-ounce can diced tomatoes
- 1 28-ounce can crushed tomatoes
- 1/2 cup beer, hard cider or broth
Combine everything in a slow-cooker. Stir well and cook on HIGH for 1 hour, then on LOW for 5-6 hours. You may cook it all on LOW for 7-8 hours, if that works better for you. Taste and correct the seasoning.
Sweet Potato-Tomato and Bean Chili Recipe©Marcia Lahens 2019. All rights reserved.
I ran some errands and when I came home, late in the day, I had a wonderful dinner ready for me. In the future, I may have to add some bacon and a dollop of sour cream on top…something to look forward to, don’t you think?