Recipe: Fabulous Fall Slow Cooker Chili

I am a seasonal eater- during the fall months I crave all things soups, stews, chili and pumpkin. Even living in Florida when right now the weather is still in the 80’s I am craving warming foods.  On Sunday I decided to try my hand at creating a slow cooker chili and my goodness am I glad I did! I was able to create a recipe that has all our favorite flavors, simmered in the slow cooker and is loaded with healthy vegetables, beans and classic chili seasoning.

There is no pre- sauteing of any thing- it is literally a chop, drop and cook. Gotta love the ease of that! This chili makes about 6-8 servings depending on the size and will hold up great in the freezer.

3 Bean Vegetable & Sweet Potato Slow Cooker Chili

• 1 Red Bell Pepper (seeded and diced)
• 1 Yellow Bell Pepper (seeded and diced)
• 2 Large Sweet Potatoes, cleaned and chopped (I leave the skin on them and just give them a good scrub and chop)
• 2 Garlic Cloves, minced
• 1 Large Yellow Onion, chopped
• 1 Jalapeno (seeded and diced) Tip: For extra heat keep the seeds and ribs in the Jalapeno!
• 2- 15 ounce cans of Black Beans (rinsed and drained)
• 1 -15 ounce can of Norther Beans (rinsed and drained)
• 1- 15 ounce can Kidney Beans (rinsed and drained)
• 2- 15 ounce cans of Petite Diced Tomatoes (for extra spice use the one’s that have chili’s in them)
• 1- 28 ounce can of Crushed Tomatoes
• 2 Tablespoons of Tomato Paste
• 2 Tablespoons of BBQ Sauce
• 1 Tablespoon of Pure Maple Syrup (optional- but this cuts the acid of all the tomatoes)
• 3 cups of Vegetable Broth
• 2 Tablespoons of Cumin
• 1 Tablespoon of Chili Powder
• 1 Tablespoon of Coriander
• 2 teaspoons of Smoked Paprika
• Salt and Pepper to Taste

Put all of the above ingredients into your slow cooker and mix them up really well. This cooks on LOW for 8 hours- prepare for how delicious your house is going to smell!

I love to top my chili with avocado, red onion and cilantro. Michael loves his with Greek yogurt, cheddar cheese and some organic tortilla chips. Edie just eats the beans! Evan politely declines Chili altogether 😉

This chili would be excellent with a perfectly poached egg on top, or you could make a gorgeous salad with veggies, pumpkin seeds, goat cheese, and put a heaping serving on top to serve as the “dressing”. Have some extra pasta? Use the chili as the sauce! Chili is one of those versatile foods that you can use a million and one ways.

Enjoy the recipe! I will be making variations of this all winter long- and promise to share them along the way. Wishing you all a wonderful weekend!