My Foodie Call

Warm, slow cooker meals. mmmmm…

Love a good comfort meal. Especially this vegan meal with pumpkin and sweet potato. This one was going down.

Look how easy…

Chop your onions like so.

Do the same with your red pepper.

Stir up your spices and minced garlic.

Chop those sweet potatoes.

Combine your tomatoes and beans.

1 cup of pumpkin. Sweet.

The magic after 8 hours.

Slow cooker sweet potato vegetarian chili

Ingredients

• 1 red onion, finely chopped
• 1 red pepper, diced
• 4 garlic cloves, minced
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 2 teaspoons unsweetened cocoa powder
• 1/4 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 14 ounce cans fire-roasted tomatoes
• 1 cup veggie broth
• 2 tablespoons honey
• 1 15.5-ounce can black beans, drained and rinsed
• 1 15.5-ounce can dark kidney beans, drained and rinsed
• 1 medium sweet potato, cut into small pieces
• 1 cup pumpkin

Directions

1. In a slow cooker, combine the onion, red pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper.
2. Combine the tomatoes (and their liquid), beans, sweet potato, pumpkin and 1 cup veggie broth. Add to slow cooker.
3. Cover and cook until the potatoes are tender and the chili has thickened, on low for 7 to 8 hours  or on high for 4 to 5 hours.

Add some crusty bread and call it a meal.