Spicy Black Bean and Sweet Potato and Chicken Chili for a Slow Cooker (Vegan or Not!)

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All Photos © Christine Elise McCarthy 2015

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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.

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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.

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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.

See?  EASY!

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