All Photos © Christine Elise McCarthy 2015
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There are still a few left! PERFECT book for your anti-Valentine’s Day book club meeting!
Buy a signed and LETTERED (hence – limited to 26 copies) copy of my book FROM THE LINK BELOW, and get copy of the short on DVD & 3 signed bookplates so you can give three people signed copies as gifts. The cost will be $25 which will include DOMESTIC shipping.
First come – first serve. When the 26 are gone – that is it. Buy ASAP if you want to be sure to get the templates for your Valentine’s Day gift giving this season!
There is nothing easier than a slow cooker recipe that doesn’t require anything but putting raw ingredients into the slow cooker & going away for five hours.
In my case – I had to leave for ten hours so I added far more water than would typically required and, ten hours later, I found it still too wet so I added more beans & cooked it overnight. This resulted in a few things:
1) a FUCKTON of chili
2) the sweet potato was underrepresented in comparison to the beans & they completely disintegrated in the 24 hours they cooked.
You won’t have these issues if you just go for the traditional 5 hours on high. This recipe filled a 7 quart slow cooker to the brim – so – divide it in half for a more reasonable quantity of chili – or go for the whole megillah if you are having a party or have a large family or even if you want to freeze some.
You can add real chicken or omit the chicken (vegan or otherwise) completely. I used dried beans but canned beans could be used & this would cook up in an hour – or the time it takes for the sweet potato to soften.
Black Bean and Sweet Potato Chili for a Slow Cooker (Vegan or Not!)
2 lbs dry black beans (QUICK SOAK them if you want but I did not. Or, the night before making the chili, rinse and cover the black beans with water in a bowl. Soak overnight at room temperature. I did not but doing one of those things makes the beans less gassy.)
9 (or more) oz vegan chicken (or real cooked chicken) – optional (I recommend BEYOND MEAT brand vegan meats because they are THE BEST!)
7 cups vegetable stock
1/2 cup BBQ sauce
16 oz salsa
3 large sweet potatoes – peeled & cubed
10 carrots – sliced
1 onion – diced
1 red bell pepper – chopped
3 chipotle chili peppers in their adobo sauce – minced
6-10 garlic cloves – chopped
1 TBS salt
1 TBS pepper
1 TBS onion powder
1 TBS garlic powder
1 TBS ground cumin
Garnish possibilities: cooked rice, chopped onion, sour cream, sliced scallions, cilantro, diced tomatoes, jalapenos or grated cheese.
Put all that shit into the slow cooker & heat on high for 5 hours. If it gets too dry – add water. If it stays too wet – maybe take a cup or two of the chili out & puree it in the blender & put it back in or let it sit on high longer with the lid off.
Serve with your selected accoutrements & enjoy!
To reheat – boil a small amount of water (maybe 1/8 inch deep) in a pan & add the chili & mix it up & heat it through.