Another super easy vegetarian chili that can be made with ingredients that are probably in your pantry now. This is my default party dish.
Other than the cooking time, it takes about 10 or 15 minutes to put the while things together. I cook my beans in the slow cooker the before I go to bed and add the rest of the ingredients in the morning. You could always substitute canned black beans if you don’t have enough time to cook them from scratch.
1 pkg. dried black beans
2 sweet potatoes cubed (I don’t peel mine, but I usually buy organic ones)
1 can diced tomatoes (can be with garlic or chilis)
1T – 5T Chili powder (to taste – I use about 4T usually)
1T unsweetened cocoa (really it makes a rich sauce)
1T garlic powder
Before you go to bed put dry beans and cut up sweet potatoes in a crock pot with water about 3 – 4 inches above them. Cook on high all night.
When you get up in the morning, add tomatoes and spices to taste. Add more water if needed. Cook on low all day. The sweet potatoes ‘melt’ into the chili, so you can hide veggies from kids and picky spouses.
You can cook more or less depending on your schedule. It reheats and freezes well, so don’t be afraid of leftovers.
A ready to eat chili dinner will welcome you home!
If you’re making it for a group of people (or party), you can dress it up with an assortment of toppings for your guests to choose from. (plus they’ll think you worked lots harder than you did!) Here are a few that I have used:
- minced fresh onions
- sour cream
- shredded cheese
- green chilis
- chopped fresh tomato
- diced avocado
- plenty of bottled hot sauces to choose from
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 221.9
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 256.3 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 12.9 g
- Protein: 12.7 g