It’s chilly season. Therefore, it is chili season.
Chili is one of the most generic terms for a common food. Over the years, it has evolved from the ground meat slop to a bouquet of colors, textures, and aromas (sadly, still likely causing the same aromatic side effects of its historical brethren.)
I am all about chili in the slow cooker, especially during the week. Knock on wood, I haven’t run into a chili recipe that has absolutely fallen flat. I’ll share a few during this vegan recipe challenge, starting off today with a slightly adapted recipe from My Whole Food Life. You can always swap in dried beans that have been soaked (as the original recipe called for), but if you short on time, go for the canned.
Original recipe & photo from My Whole Food Life
Amazing 3 Bean Sweet Potato Chili
Serves 6 to 8
3 cups low-sodium vegetable broth
1 (15-ounce) can kidney beans
1 (15-ounce) can pinto beans
1 (15-ounce) can black beans
1 (28-ounce) can diced tomatoes or 7 cups diced tomatoes
2 sweet potatoes, peeled and diced
1 onion, diced
1 cup corn (organic, preferred) – fresh or frozen
4 cloves garlic, minced
1 tablespoon chili powder
3/4 tablespoon cumin
1 teaspoon smoked paprika
Put all ingredients in slow cooker. Turn on low for 8 to 10 hours or high 4 to 6 (depends on your slow cooker’s settings). A minimum of low hours on a medium low temperature should be perfect.
What does a vegan top chili with?
Vegan sour cream (Tofutti is my go-to)
Corn chips (as delicious as Fritos are, I try to find non-GMO corn chips OR use organic tortilla chips)
Incredible guacamole from my friend Michelle