I use slow-cooker on Sundays – our day for field trips or hiking. It’s also day-before-shopping so I used pantry to make my meal. Recipe adapted from Real Simple, chili is very tasty, hot and hearty. Great for cold weather days.
Yield: 4 servings
1/2 medium red onion, chopped
1 bell pepper, chopped
4 garlic cloves, chopped
1 tbsp. chili powder
1 tbsp. ground cumin
2 tsp. unsweetened cocoa powder
1/4 tsp. ground cinnamon
salt and black pepper
3 cups diced tomatoes
1 cup black beans, rinsed
1 cup kidney beans, rinsed
1 cup white beans, rinsed
1 medium sweet potato, peeled and cut into 1⁄2-inch pieces
sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving
Combine in slow-cooker bowl onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, about teaspoon of salt, and pinch of black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1/4 cup water.
Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours.
Serve the chili with the sour cream, scallions, radishes, and tortilla chips.
1 serving (without additions) is about 226 calories