I finally bought a slow cooker, after thinking about it for a long time. I honestly don’t know what took me so long – they’re not very expensive, and I can already see how much easier it will make my life. I used it twice this week already, and dinnertime was a pleasure as all I had to do was set the table, pour the drinks, and serve the food. And the majority of the cleanup was already done from the morning’s prep! It’s a breeze. And the food has more of a depth of flavour than from traditional cooking. I’m hooked.

For my first slow cooked recipe, I tried Sweet Potato Chili from a recipe I found on pinterest, originally by canyoustayfordinner.com.  I prepared everything in the morning, chucked it all in the slow cooker, and then enjoyed the smells wafting through the house for the remainder of the day. I was slightly nervous that the taste wouldn’t live up to the grand expectations, but it did! It was amaaaaazing. Please click on the link to see the original recipe, which will tell you carnivorous readers how to add beef to your chili. I made a vegetarian version.

Slow Cooked Sweet Potato Chili
Write a review
Print
Ingredients
  1. 3 cartons crushed tomatoes
  2. 2 tablespoons chili powder (I used mild)
  3. 1 tablespoon ground cumin (I only had cumin seeds, which I ground in a morter and pestle)
  4. 2 teaspoons smoked paprika
  5. 1 tablespoon brown sugar
  6. 1/2 teaspoon salt
  7. 2 large sweet potatoes, peeled and chopped into 1” pieces
  8. 1 medium onion, coarsely chopped
  9. 2 cloves garlic, minced
  10. 1 can kidney beans, rinsed and drained
  11. 1 can black beans, rinsed and drained
  12. 350g Quorn mince (or other soya/vegetarian mince)
Instructions
  1. Combine all ingredients in the base of your slow cooker and stir to mix well. Cook on low for 8 to 10 hours.
Notes
  1. I served this with flatbread crackers, which I thought worked really well. You could also serve with tortilla chips or over rice, but with the sweet potato, I thought rice would be a carb too many.
  2. In my haste, I forgot to serve the chili with the most essential ingredient – cheese! It tasted wonderful and no one missed it, but when I had it for lunch the next day, I added a hefty shred of cheddar, and it elevated it from yum to YUM!
Adapted from Can You Stay for Dinner
The Pescetonian http://pescetonian.co.uk/
Pin It