CROCKPOT CHALLENGE ROUND 2 - Day 4: Crockpot sweet potato chili
I was challenged to make at least one vegetarian meal this week, which is a stretch for my carnivorous self. This one is a bit of a cheat though since I made it with ground turkey but it could easily be made without.
This was my snow day sanity saving device - I got to "ignore" the kids and all of the yelling for a while and the end result was a belly filling meal so win-win!
Crockpot sweet potato chili:
This was my snow day sanity saving device - I got to "ignore" the kids and all of the yelling for a while and the end result was a belly filling meal so win-win!
The Nerf war I was trying my best to ignore in the adjacent room. |
Ingredients:
1 Tbls olive
oil
1 lb lean
ground turkey (OPTIONAL)
1 med. onion, diced
3 cloves garlic, minced
1 ½ Tbls chili powder
¾ tsp ground cumin
1 Tbls dried oregano
1 med. onion, diced
3 cloves garlic, minced
1 ½ Tbls chili powder
¾ tsp ground cumin
1 Tbls dried oregano
1 tsp mustard
powder
salt & pepper, to taste
1 sweet potato, peeled, and cut into ¼” cubes
2 15 oz. cans diced tomatoes
2 14 oz. cans beans, drained and rinsed (I used black and pink)
salt & pepper, to taste
1 sweet potato, peeled, and cut into ¼” cubes
2 15 oz. cans diced tomatoes
2 14 oz. cans beans, drained and rinsed (I used black and pink)
1 15 oz. can
tomato sauce
1 c. low sodium
chicken/vegetable broth
1 c. water
¼ c. chia seeds
¼ c. chia seeds
OPTIONAL
ADDITIONS: diced peppers, mushrooms, zucchini
Directions:
Directions:
1. Heat
the oil over medium-high heat in a large pan. If using, add the turkey and
cook, breaking up chunks with the side of a wooden spoon, until browned, about
5 minutes.
2. Reduce
the heat to medium and add the onion and garlic (and any other veggies you
would like) and cook, stirring occasionally, until the vegetables start to
soften, about 3 minutes.
3. Add
the chili, cumin, oregano and mustard powder and stir about 30 seconds. Add
the tomato sauce, diced tomatoes, beans, water, broth, chia seeds and season
with salt and pepper & stir well.
Scrape the bottom of the pan to release any stuck bits.
4. If
cooking stovetop, bring to a simmer, adjust the heat and simmer, uncovered,
until the chili has thickened and the squash is tender, 35 to 40 minutes. If using
a crockpot, pour the entire thing into the crockpot, cover and cook on low for
1-1 ½ hours.
5. Serve as is, garnish with chopped cilantro
and/or shredded cheese, or add some brown rice.
6. Find someone else to do the dishes because YIKES! (Full disclosure though, this was the end result of chili, pancakes and muffins so don't be afraid!)
Many delicious dishes and I think will be very nutritious. I wish I was eating it.
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