Fall for me means it’s time for chili, lots and lots of chili.
Chili is the ultimate cold-weather comfort meal, it’s pretty much all I want to eat come winter time. It’s warm, hearty and healthy and pretty much one of my favorite meals. As a busy student I love that I can throw it in the crock pot before I leave for class and have dinner waiting for me when I get home, and that it makes lots of leftovers for quick dinners for the rest of the week.
I like my chili with a side of Buddha.
Mixed Bean and Sweet Potato Chili
- 1/2 cup dry black beans (or one 15 oz can)
- 1/2 cup dry chick peas (or one 15 oz can)
- 1/2 cup dry pinto/white bean mix (or one 15 oz can)
- 28 oz can diced tomatoes
- 1 onion, diced
- 1 medium to large baked sweet potato, cut into chunks
- 1 poblano pepper, diced
- 6-7 cups water + 1 stock packet (or veggie stock)
- black pepper
- If using dry beans soak them overnight
- Add all ingredients to the crock pot
- Cook for 6 hours on low with the lid on, and an additional hour one high with the lid off. I basically left the crock pot on low while I went to class, then cranked it up to high with the lid off until some of the extra liquid cooked off, I like my chili super thick, but you can skip the last step if you like things more liquid-y
- Snuggle up in a comfy chair on a cold day and enjoy! Then put off cleaning your crock pot as long as possible, I love crock pots, but not cleaning them.
What’s your favorite cold-weather meal?