I flippin' LOVE my slow cooker! How wonderful is it that dinner can be prepared ahead of time and is ready, hot and delicious right at 5:00!? Now that my oldest is in kindergarten I feel a whirlwind of activities every single day after school. Pick up the kid, come home (or go to some practice or lesson), make dinner, do homework, baths, books and bed. My entire afternoon is shot! But with my amazing slow cooker, the 'make dinner' step is reduced to a 'serve dinner' step. Not having to prepare dinner = more fun time with my kiddos! LOVE IT!
So for my first recipe here on this blog I am introducing you to one of our favorite slow cooker choices, Sweet Potato and Black Bean Chili!! And by 'our' favorite, I mean the boys and mine... John does NOT like sweet potatoes (weirdo!). He does like the chili, but picks out the sweet potatoes. He says the meal is too labor intensive for him, but hey, it is much less labor intensive for me so it stays on our menu. The man could use a little hardship in his life!
Here is what you will need:
~2 medium sweet potatoes-scrubbed and diced (you can peel them if that's your thing)
~1 onion-diced (I use yellow)
~1 red bell pepper-seeded and diced
~1 14 oz. can (organic) fire roasted tomatoes
~1 can (organic) black beans
~2 cups (organic) veggie broth
~1.5 tablespoons minced garlic (about 4 cloves)
~1 tablespoon chili powder
~1 teaspoon cumin
~1 teaspoon paprika
~cayenne & salt to taste (we use about 1/2 teaspoon of each)
~
optional: ground turkey, italian mild sausage, andouille or chorizo (we have used them all and they are all good)
~
optional #2: crushed corn chips, cheese or lime juice to serve on top!
Combine all ingredients(except option#2) in a slow cooker and cook for 6-8 hours on low! Done!
My friend Kristin found the beginnings of this recipe for me, but we have since added and adjusted to fit our family. Damon loves helping make it and it always turns out well! Hope you love it too!
No comments:
Post a Comment