Slow Cooker Sunday: Vegetarian Chili with Sweet Potatoes

I’ve posted a fair amount of chili recipes and today I am bringing you one more… A Slow Cooker Vegetarian Chili with Sweet Potatoes. This chili is loaded with kidney beans, black beans and chunks of sweet potato. And if you are not keen on spicy chili then this is the chili for you.

While I normally do most of my slow cooking on Sunday’s I ended up making this chili in my slow cooker overnight Saturday to Sunday since I had plans to go apple picking on this particular Sunday. I like to be home when my slow cooker is on, I know it’s completely safe and all, but, I just don’t like leaving it unattended. Also, if there happens to be a power outage I can always switch the dish to cook in the oven or on the stove as opposed to my entire meal being ruined because it didn’t cook properly, especially with a meat dish. I once read that if you do leave your slow cooker unattended and there happens to be a power outage and you’re cooking meat the best bet is to toss the food since you can never be sure of bacteria growing. And yes, I know it’s not any safer to have it on while I am sleeping, we can all recall how Jack died on “This Is Us” (even though the slow cooker wasn’t on but had a switch malfunction), in the back of my mind it’s safer thanks to my smoke detector and my keen nose. Speaking of my keen nose, the delicious aromas of this chili woke me prior to the 7-hour cooking mark and I couldn’t go back to sleep, so, I decided to check on it and happily discovered that the sweet potatoes were fork tender so I was able to turn it off and go back to sleep. If it had been on any longer the sweet potatoes would have turned to mush, but, as you can see from the picture below the sweet potato was intact.

Slow Cooker Vegetarian Chili with Sweet Potatoes

Ingredients:

1 medium red onion, chopped

1 green bell pepper, chopped

4 garlic cloves, chopped

1 tablespoon chili powder

1 tablespoon ground cumin

2 teaspoons unsweetened cocoa powder

1/4 teaspoon ground cinnamon

Kosher salt and black pepper

2 14.5 ounce cans of diced fire roasted peppers

1 15.5 ounce can of black beans, rinsed

1 15.5 ounce can of red kidney beans, rinsed

1 medium sweet potato, peeled and cut into 1/2 inch pieces

Options for serving: sour cream, sliced scallions, shredded cheddar cheese, tortilla chips

Directions:

In the insert of your slow cooker combine the onion, pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt and 1/4 teaspoon black pepper. Add the tomatoes (and their juices), beans, sweet potato and 1 cup of water.

Cover and cook until the sweet potatoes are tender and the chili has thickened, 7-8 hours on low and 4 to 5 hours on high.

Serve with your favorite toppings or eat on its own.

Recipe from Real Simple

 

 

 

 

 

Slow Cooker Sunday: Broccoli Cheese Soup

Whenever I go to Panera and I am in the mood for soup I always get the Broccoli Cheddar Soup. I am not sure what drew me to ordering the soup in the first place, because when you think about it, you would assume that a cheddar soup might be thick and overly cheesy… More like a cheese dip as opposed to a soup. But thankfully that is not the case.

Wanting to create the soup at home I came across The Pioneer Woman’s recipe that utilized one of my favorite kitchen appliances… a slow cooker. And thankfully she believes in what I do, using your slow cooker shouldn’t require too much fuss; it really should be about throwing it all in there and forgetting about it for a few hours. The only prep work I had to do was chopping up a few carrots and an onion. Which I added to my slow cooker along with cream of celery soup, chicken broth, broccoli florets, salt, black and cayenne pepper. After giving it a few good stirs I cooked it on high for 4 hours.

After 4 hours I used an immersion blender to puree the soup.

Next I added in Velveeta and shredded cheddar cheese. I had never used Velveeta in anything prior to this – I am not even sure I have ever had it either – so, I was a little shocked by how much it cost. How could a process cheese product cost more than some basic cheeses? Insane!

After adding the cheeses I covered the soup again and cooked it on low for 15 minutes. I should note that I never turned off my slow cooker during the pureeing and adding of cheeses, I left it on the warm setting throughout. After the 15 minutes I gave the soup a few good stirs to mix in the cheeses and that was it! Definitely a quick, easy and delicious slow cooker recipe!

 

Slow Cooker Broccoli Cheese Soup

Ingredients:

1 pound frozen broccoli florets

1 medium onion, diced

2 carrots, finely diced

3 14.5 oz. cans low sodium chicken broth

1/4 teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon cayenne pepper

1 1/2 pounds Velveeta

2 cups shredded cheddar cheese

 

Directions:

Add all the ingredients to the slow cooker except for the Velveeta and cheddar cheese. Stir, cover and cook on high for 4 hours.

After the 4 hours use and immersion blender to blend 3/4 of the soup. You can also use a blender; if doing so only blend 1 cup of soup at a time.

Add the cheeses and turn the slow cooker to low and cook covered for 15 minutes.

After the 15 minutes stir the soup to melt the cheese and mix it in. Add more salt and pepper if necessary.

Soup will keep in the fridge for a few days.

Recipe from The Pioneer Woman