Ingredients: -1 tbsp olive oil -1 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 -kosher salt & black pepper -1 (15 oz) can fire-roasted diced tomatoes -1 (15 oz) can diced tomatoes -1 (15 oz) can black beans, rinsed -1 (15 oz) can kidney beans, rinsed -2 medium sweet potatoes, peeled and cut into 1/2-inch pieces -sour cream, shredded cheese, avocado, cilantro, and tortilla chips, for serving
Directions: 1. In a large saucepan, heat 1 tbsp olive oil and add chopped onion and pepper. Saute until mostly soft, about 5 minutes. Add garlic and saute for an additional minute. 2. Transfer peppers and onions to slow cooker. Add chili powder, gumin, cocoa powder, and cinnamon. Season with salt and pepper. Add cans of tomatoes (with their liquid) and beans. followed by the sweet potatoes. 3. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until sweet potatoes are tender and chili is thick. 4. Serve chili with sour cream, avocado, cheese, cilantro, and chips, or desired toppings.
|Starting to prep.|
|All ingredients are in--just need to turn it on low for 8 hours!|
|My delicious bowl of chili awaiting my spoon.|
Outcome: I found this particular recipe to be a little on the sweet side, with the addition of sweet potatoes and cinnamon, so I added more salt and pepper to try to balance it out. That, along with chopped onions and vegetarian cheese (which Tim did not hate) made it just right! And I had leftovers three times. Bonus!
I can't wait to try another recipe. This week Tim and I were lucky to have his mom prepare meals for us, as we were still recovering from the marathon (spoiled, I know). But I'm excited to get back into meal prep next week. I'll let you know how the next one turns out!