Sunday, January 17, 2016

Sweet Potato Crockpot Chili

Alright, kicking off these kitchen resolutions right. Making my meals for the week on Sunday has saved me a lot of time and money throughout the week not ordering take out or buying lunch. I'm okay eating the same thing every day for lunch but I prefer to have some variety at least between lunch and dinner which means making two batches of something over the weekend.

The crockpot makes this super easy because I can just set it up and while it cooks, I can make another meal--or watch a lot of Netflix. This recipe came from a simple search for crockpot recipes on Pinterest. So many things on Pinterest.

If I were to make it again, I would add some ground turkey (brown it first) but as it were, this is veggie friendly. There will be a lot of chopping at first, there was so much crying with the onion chopping, so many tears. It's really quite the safety hazard to be blinded while using a knife. Just sayin'.

The vegetables are combined in a crockpot with three cups of broth, can of beans (drained and rinsed), crushed tomatoes and quinoa. Stir everything together and add your spices. More chili powder for some heat.

Set the crockpot to high and cook for four hours or until the sweet potatoes are soft. I served this with avocado on top. Plus it inspired lunch envy at work, win!

  • 2 medium sweet potatoes, diced
  • 1 medium red onion, chopped
  • 2 red bell peppers, chopped
  • 1 can of kidney (or black) beans, drained and rinsed
  • 1 can crushed tomatoes (28 oz)
  • 1/2 cup quinoa, uncooked
  • 3 cups vegetable broth
  • 1 1/2 teaspoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • Avocado (for topping)
  1. Once the vegetables are chopped and ready, combine with the beans, crushed tomatoes, quinoa and broth in the crockpot.
  2. Stir in the spices.
  3. Set the crockpot to high and cook for 4 hours or until the sweet potatoes are soft. 
  4. Serve hot and top with avocado or cheese.

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