I realized recently that I haven’t been using the crock pot. I suppose that’s logical since it was summer and there was more time to cook. Plus, crock pots are good for comfort foods which aren’t exactly summer foods.
But then I realized that school has started. I’m working again. Why the heck have I not used the crock pot?
So I put chili on the menu. The weather seemed to be cooling down a bit, it was approaching October, and chili sounded amazing.
Then today with it’s 100+ degree heat happened and we have chili in the crock pot.
But we don’t really care because this is the chili we made. We tweaked it slightly by adding extra beans to make it last longer, but that’s not really much of a tweak. I also made cornbread and salad (bbq ranch!). It may be blazing hot outside on the first day of October, but this was a perfect fall meal. I curse you hot weather! (It’s sad, actually, because I generally love summer and hot weather, but once it’s technically fall and the holidays are approaching, I’m all about the fun fall colors, clothes, and temperatures. This is what you get when you live in SoCal!)
Was it good? HECK YES!!
Slow Cooker Vegetarian Sweet Potato Chili
3 cans diced tomatoes
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons smoked paprika
1 tablespoon brown sugar
1/2 teaspoon salt
2 large sweet potatoes, peeled and chopped into 1” pieces
1 medium onion, coarsely chopped
2 cloves garlic, minced
15 ounce can kidney beans
15 ounce can black beans
15 ounce can cannellini beans
1 package Trader Joe’s beefless ground beef
Combine all ingredients in slow cooker and stir to combine. Cook on low for 8-10 hours.