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Crockpot Veggie Chili

goop

This chili, inspired by the one in GP’s first cookbook, gets a little added sweetness and lovely texture from sweet potato. Popular with kids and adults alike, this is a perfect party food.

Serves 12

2 tablespoons olive oil

1 large yellow onion, finely diced

1 large carrot, finely diced

½ red bell pepper, finely diced

3 cloves garlic, minced

salt, to taste

1 teaspoon ground cumin

½ teaspoon each chili powder and chipotle powder

1 teaspoon smoked paprika

2 medium sweet potatoes, peeled and cut into ½-inch pieces

1 28-ounce can whole tomatoes, crushed with your hands

1 cup dried cannellini beans

1 cup Puy lentils

optional:

finely diced red onion

sour cream

grated Cheddar cheese

fresh cilantro

1. Heat the olive oil in a large sauté pan or Dutch oven over medium-high heat (or in the crockpot over high heat if it is a multicooker). Add the onion and cook for 5 to 7 minutes.

2. Add the carrot, bell pepper, garlic, and a large pinch of salt and sauté another 5 minutes.

3. Transfer the vegetables to the crockpot (or switch to slow-cook function), and add the spices, diced sweet potatoes, crushed tomatoes, beans, and lentils.

4. Fill the tomato can with water and add to the crockpot along with 2 more cups of water.

5. Set the crockpot to the slow-cook high setting and cook for 6 hours.

6. Season to taste with salt and pepper and serve with minced red onion, sour cream, Cheddar cheese, and fresh cilantro.

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