Sweet Potato Chili
As a couple of chili lovers, Jon and I will try any kind of chili. We love chicken taco chili, turkey chili, white bean chili, and steak and beer chili (all available now or soon on Last Night’s Feast). While we are certainly not vegetarians, we do enjoy eating meatless about once a week.
I’ve actually cut down a lot of meat since last year. I try to do more meatless days and eat eggs in place of meat. The main reason I do this isn’t even health-related; it’s cost-related. Eating vegetarian every now and then is a great way to stretch a family budget. This whole pot of soup (about 6 quarts) cost about $5 (not including spice cabinet items). Better still, it probably doesn’t even require a trip to the grocery store if you keep a well-stocked pantry and produce shelf.
As far as checking the soup to add broth, you can do it just once if that’s all you’re able to do. Just make sure the rice has enough liquid to fully cook, and you’ll be just fine.
Total Time: 8 hours
1 diced onion
3 cans of black beans, drained and rinsed
3 small to medium sweet potatoes, peeled and diced medium
1 cup uncooked brown rice
1 Tablespoon cumin
1 Tablespoon paprika
2 Teaspoons chipotle powder
1 T garlic powder
1 T Cavender’s Greek seasoning
Salt and pepper
1 28 ounce can crushed tomatoes
1 16 ounce jar of salsa
2 cups of chicken broth
- Start with the veggies at the bottom of a 6 quart slow cooker. Add the seasonings and tomatoes.
- Cook on high for 6-8 hours. Check periodically, and add chicken broth as needed.
- Serve hot with your favorite chili garnishes.