this is my favorite (from the Fresh from the Vegetarian Slow Cooker cookbook). I sometimes throw in some dulse or seaweed to freak out my husband. I've also used other beans if I didn't have kidney beans handy. I've used three different crocks and it comes out just right, you may have to adjust if you have a different size
I didn't include chilis, they're called for in the recipe
Ingredients:
1 Tbsp olive oil 1 medium yellow onion, chopped 1 medium red bell pepper, seeded and chopped 1 large garlic clove, minced 1 Tbsp chili powder 1 1/2 pounds sweet potatoes, peeled and cut into 1/2 inch chunks one 14.5 oz can crushed tomatoes one 15.5 oz can dark red kidney beans, drained and rinsed 1 1/2 c. water (or veggie broth) salt
1. Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic, cover, and cook until softened, about 5 minutes. Stir in the chili powder and cook for 30 seconds. Add the sweet potatoes and stir to coat with spices.
2. Transfer the mixture into a 4-6 quart slow cooker. Add the tomatoes, beans, and water (or veggie broth), season with salt, cover, and cook on low for 6-8 hours.
Yeah I just wanted to be sure if it was one of the older models that cooked at a lower temperature or one of the newer ones that cooks hotter cuz the time seemed a little long so I wasn't sure.
I didn't include chilis, they're called for in the recipe
Ingredients:
1 Tbsp olive oil
1 medium yellow onion, chopped
1 medium red bell pepper, seeded and chopped
1 large garlic clove, minced
1 Tbsp chili powder
1 1/2 pounds sweet potatoes, peeled and cut into 1/2 inch chunks
one 14.5 oz can crushed tomatoes
one 15.5 oz can dark red kidney beans, drained and rinsed
1 1/2 c. water (or veggie broth)
salt
1. Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic, cover, and cook until softened, about 5 minutes. Stir in the chili powder and cook for 30 seconds. Add the sweet potatoes and stir to coat with spices.
2. Transfer the mixture into a 4-6 quart slow cooker. Add the tomatoes, beans, and water (or veggie broth), season with salt, cover, and cook on low for 6-8 hours.
3. Taste to adjust the seasonings
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and low does not get really hot.
it's a good recipe, I suppose you could throw some meat in if so inclined.
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