Being chilly in the winter? No thanks.
Eating chili in the winter? Yes please!
I am always freezing so I love anything that will help keep me warm. That includes turtleneck sweaters, wool socks, and crockpot chili. Even though chili typically gets its heartiness from ground beef or turkey, the sweet potato in this recipe makes up for that. Pair with some warm vegan cornbread and you will have the perfect winter meal.
Sweet Potato Chili
Prep Time: 10 minutes
Cook Time: 6-8 hours
1 can (15 oz.) black beans
1 can (15 oz.) pinto beans
1 can (15 oz.) small white beans
1 can (15 oz.) organic tomato sauce2 red bell peppers, chopped
2 1/2 cups vegetable stock
3 medium sweet potatoes, peeled and diced
1 sweet onion, chopped
2 cloves garlic, minced
1 tbsp. smoked paprika
1 tsp. cinnamon
1 tsp. cumin
salt & pepper to taste
- Gather, peel, mince, chop and dice. Drain and rinse the beans.
- Mix all ingredients in a crockpot and set on high for 6 hours.