Tonight I made a crock pot meal b/c it was supposed to be our night to watch kids for date night, but that isn’t happening since Cayden is sick.  It was good. I had some left over couscous in fridge so we pilled the soup on top of that and it made it go further and a little thicker.  I also had to add veggie stock to it.  Also I stink at putting spices in things so if I don’t have it I just don’t use it!

Amos & Story ate it up and Deacon piddled around with it (he always piddles with soup) and Cayden ate none b/c of his sickness.  I liked it and would make it again for sure, but would double it.  One thing that I love about crock pot meals is the left overs and this didn’t make much.  I got this recipe from:  A YEAR OF SLOW COOKING blog.  Good stuff there!

Enjoy!

Sweet Potato Chili (vegan!) Slow Cooker Recipe

2 sweet potatoes, peeled and in 2-inch chunks
1 yellow onion, diced
2 garlic cloves, minced
1 (15-ounce) can red kidney beans, drained and rinsed (or 2/3 cup dried beans, soaked overnight and boiled briskly for 10 minutes because of the freaky red bean toxin thing)
1 red bell pepper, seeded and chopped
1 (14.5-ounce) can tomatoes (whatever’s on sale, mine had oregano and roasted garlic)
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon chipotle chili powder
1/2 teaspoon kosher salt
1 cup water
1/2 cup orange juice (not pictured. If you don’t have any in the house, use water)
The Directions.

Use a 5-6 quart slow cooker. This is enough food to feed a family of 4 regular-sized, or 6 smallish people. Peel and chunk the sweet potato and add to the pot. Add diced onion. Follow with the red bell pepper, can of tomatoes, the beans, garlic, and seasonings. Pour in OJ and water. Cover and cook on low for 6-8 hours, or until the onion is translucent and the sweet potato is fork-tender (if you want the sweet potato to get really squishy and disappear when stirred, cook longer).

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