I'm mostly excited about this because I've never actually made chili before or used a crock-pot...until now! Holy cow, apparently I have been living under a rock. I could not believe how easy using a crock-pot was. How have I never made a meal with it before? Go ahead you can laugh at me.
To participate in National Chili Day I made a spicy vegan sweet potato and black bean chili. The best part was when I woke up this morning and my apartment was infused with a delicious aroma. I need to wake up more often to sweet smells like this.
The recipe is inspired from the Minimalist Baker's chili recipe and adapted to use up vegetables and ingredients I had lying around the house, quickly turning it into the "everything but the kitchen sink" chili. But most likely, they are ingredients you too already have in your home. It's hearty, filling, spicy, vegan, gluten-free, and so yummy. Perfect dish for the winter!
It took about 10 minutes to prep but was in the crock-pot overnight. So it's a great meal idea to make the night before or first thing in the morning to have ready for dinner the same day. It'll probably cost you about $10- $15 to make if you
Here is what you will need:
4 carrots, peeled and chopped
4 stalks of celery chopped
1 green pepper, chopped
1 onion, chopped
1 can black beans, drained
1 cup dry red lentils
2 cups vegetable stock
1- 16 oz jar of thick and chunky salsa
Several slices of fresh jalepeno pepper
2 cups sweet potato, chopped
Spices to taste to add extra flavor: (I didn't measure these but literally just added a few dashes of each)
And your choice of shredded vegan "cheese" to top off your chili when it is finished cooking.
Place all ingredients into a crock-pot or slow cooker for at least 4 hours, but preferably up to 8 hours so all of the spices can marinate into the vegetables. Enjoy!