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Food & Home

Crock-Pot Veggie Chili


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.

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

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

3. Transfer the vegetables to the Crock-Pot (or switch to the 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 Crock-Pot along with 2 more cups of water.

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

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