If you know me, you know I'm not a football girl. But I can certainly get excited about a game if there is a lot of hype around me. So when the Bears played the Packers last weekend, I thought it would be fun to watch the game with friends. And what good is a gathering without food? I found this recipe for slow-cooker chili from the Real Simple website (which I love, by the way). It was so easy to prepare ahead of time, and I thought it turned out so delicious. For a meatless chili, it had all the "oomph" you'd expect from a more traditional recipe. And I loved the fresh, cold, crunchy toppings combined with the hot chili. Yum!
Ingredients
1 medium red onion, diced
2 bell peppers, diced
1 medium sweet potato, peeled and diced
4 garlic cloves, minced
28 oz. can fire-roasted diced tomatoes
15.5 oz can black beans, drained and rinsed
15.5 oz kidney beans, drained and rinsed
1 tbsp. chili powder
1 tsp. cumin
2 tsp. unsweetened cocoa powder
1/4 tsp. ground cinnamon
Salt and pepper
*For garnish, I used thinly sliced radishes, sliced scallions, diced avocados and sour cream.
Directions
1. Prepare the vegetables.
2. In a 4- to 6-quart slow cooker, add all of the vegetables, beans and seasonings.
3. Add one cup of water to the slow cooker. Mix to combine.
4. Cover and cook for 4 to 5 hours (on high heat) or 7 to 8 hours (on low heat).
5. Serve with desired toppings. Real Simple also suggested serving it with tortilla chips.
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| Suwanski liked it...much more than she liked the Bears losing to the Packers. |
That chili was soooo yummy! I am going to have to try some of these recipes..I knew you liked to cook but it turns out you are good at it too!
ReplyDeletehaha. who knew!
ReplyDelete