I’ve mentioned it before, but this Real Simple recipe is well deserving of another mention!
It is by far the easiest and yummiest stew I’ve made! I’m not much of a cook, so when something is easy to make and so very delicious, it quickly becomes a regular meal in the Hill Home!
Plus, with Jerad’s new diet restrictions, it’s hard to find recipes that are dairy free (he doesn’t get the sour cream), meat free and are still good! So this is a win-win in our house and perfect for the cold days we’ve been having!
Real Simple Vegetarian Chili with Sweet Potatoes
Serves 4| Hands-On Time: 20m| Total Time: 8hr 20m
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
1 teaspoon salt
1/4 teaspoon black pepper
1 28-ounce can fire-roasted diced tomatoes
1 15.5-ounce can black beans, rinsed
1 15.5-ounce can kidney beans, rinsed
1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
sour cream, sliced scallions, sliced radishes, and tortilla chips,
*In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 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 (this will shorten total recipe time).
*Serve the chili with the sour cream, scallions, radishes, and tortilla chips.
This last time I made it, I also added carrots, corn and celery! It’s a wonderful soup that you can add any veggies to!