I recently set out to “GourGanify” a sweet potato chili recipe and boost the flavor and health benefits. I also wanted a recipe I could do in my Crock Pot (or slow cooker to be politically correct). That way, I could prepare it all the night before, just plug in the crock and go skiing with my family. When we arrive home the chili will be all ready for us.
As usual, I like to keep my recipes simple, healthy, lower-cost and fun. I learned a sprinkle of good, organic cocoa powder brings out the sweetness of the fresh organic sweet potatoes and accents the spices almost like a mole. The beans are delicious and 1/3 cup of chopped kale just melts into this dish and adds a healthy, yummy complexity.
So it’s simple to make. Relatively inexpensive, and ridiculously good for you. My friends and fans wrote in with improvements. We found one can of vegetarian refried beans added a silkiness and structure that can’t be beat. Plus a 1/2 cup organic lentils gave it even more heft and structure. Try it. Write about it. We will keep on improving our recipes based on your feedback.
Here’s what you need:
1/3 cup organic kale chopped fine
1 organic bell pepper (red or green) chopped
1 jar GourGanics Mild or Spicy (up to you)
2 teaspoons organic unsweetened cocoa powder
dash to taste kosher salt and organic black pepper
1 15.5-ounce can organic black beans ( drained and rinsed)
2 medium organic sweet potatoes peeled and cut into 1 inch chunks
1 can vegan organic refried beans
1/2 cup organic lentils
(don’t use canned Sweet Potatoes)
Here’s what to do:
In a 4- to 6-quart slow cooker, combine all ingredients plus ½ cup of water
Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours.
Serve the chili in large crocks with a hand full of vegan or dairy cheese, a dollop of organic sour cream, Greek yogurt or a non dairy replacement , crumble a handful of tortilla chips on top for an extra crunch.
YUM! WRITE IN AND TELL US WHAT YOU THINK.