Slow Cooker Vegan Sweet Potato and Carrot Chili

 

It's that time of year to bring out the crockpot and start cooking something delicious. Especially when temperatures go from a balmy 69 degrees to a frigid 18. Talk about a wakeup call!

So when I heard about the Bush's beans chili cook off, it gave me another reason to dust off my crockpot and make a big batch of chili to help warm me up.

Now I've only been sharing recipes with y'all for two years and I've already shared four different chili recipes. I've made Vegan Chile (my most recent), Crockpot White Chicken Chili (twice, recently updated), Crockpot Pumpkin Turkey Chili, and Crockpot Chicken Chile.

I am by no means a chili connoisseur, but I do love my chili. I think I inherited my love for chili from my daddy. And just like my daddy, I love a hearty chili, not one where it's all soupy with just a few beans.

Look how hearty that chili is that my spoon stands up on its own!

Nope, I want my spoon to literally stand up straight in my chili. And your spoon will stand up straight in this Slow Cooker Vegan Sweet Potato & Carrot Chili.

This chili is hearty with all the flavorings of a meat chili, but without the meat. It's full of Bush's black beans and pinto beans, chunks of sweet potato and carrots, barley, and quinoa, to name just a few of the ingredients.

Just like my vegan chile, I added cocoa powder to this one too. Because I love the rich flavor it brings to chili as it mixes with the other spices.

And if it’s not spicy enough for you, you can also add a little more heat to this chili by adding more chile powder or jalapeños.

My daddy is probably rolling over in his grave because I made a vegan chili (gasp!). He was a big meat lover.

But I'm sure if he was still with us, he would admit this chili is worth another bowl!

Slow Cooker Vegan Sweet Potato and Carrot Chili

Recipe by Julie Murphy

A hearty and flavorful vegan chili with sweet potatoes, carrots, and Bush's beans.

Prep time: 20 minutes
Cook time: 6 to 8 hours
Total time: 8 hours and 20 minutes
Yield: 12 to 14 servings
Ingredients

• 2-32 ounces vegetable broth
• 2 sweet potatoes, washed, peeled, and cut into cubes
• 1 sweet yellow onion, diced
• 5 carrots, washed, peeled, and cut
• 3-15.5 ounce cans Bush's Black beans, drained and rinsed
• 1-15.5 ounce can Bush's pinto beans, drained and rinsed
• 1 green Bell pepper, washed, seeded, and diced
• 1 garlic clove, minced
• 1 cup barley, uncooked
• 1/2 cup quinoa, uncooked
• 1-28 ounce can crushed tomatoes
• 1-14.5 ounce can diced tomatoes
• 1/2 jalapeno, seeded and diced
• 1/2 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 2 whole bay leaves
• 1/2 teaspoon chipotle chile pepper powder
• 1 Tablespoon cumin
• 1 Tablespoon chile powder
• 2 teaspoons homemade taco seasoning
• 4 teaspoons unsweetened cocoa powder
• 1 Tablespoon fresh oregano, coarsely chopped
• 1-7 ounce can diced green chilies
• pinch sea salt to taste

Cooking Directions

1. Prepare crockpot (7 quarts or larger) by lightly wiping inside with olive oil. I find this helps prevent food from sticking to the inside, which makes for easier cleanup.
2. Add all ingredients into crockpot, stir together, cover.
3. Cook on Low setting for 6-8 hours. If you're home when making, stir ingredients every few hours.
4. Serve warm with cornbread or tortilla chips.
5. Top with sour cream or plain Greek yogurt, shredded cheese, diced onions, jalapenos, avocado, or tomatoes.

*Helpful Hints*

 

- This recipe is for a 7 quart or larger crockpot. If you want to make a small batch, just half the ingredients.

 

 

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Crockpot White Chicken Chili

In honor of Throwback Thursday, I thought I would repost one of my favorite recipes that I made when I first started blogging, my Crockpot White Bean and Chicken Chili.

I first posted this recipe after just starting Sweet and Spicy Monkey, and I was using my mobile phone camera, which at that time was a Blackberry Curve. I know, it seems like eons ago doesn't it...Blackberry. Do they even make phones anymore?

When I made this recipe again last week, I decided to snap a few shots before chowing down so you can see just how delicious this chili really is, since the Blackberry didn't do this recipe any justice.

And since I was revamping, I figured why not rename it too, shortening the name from Crockpot White Bean and Chicken Chili to Crockpot White Chicken Chili. A new and improved recipe. Ok, not really improved, but the photos have been improved, at least I think so {smile}.

So without any further rambles from me, here's my Throwback Thursday recipe for Crockpot White Chicken Chili aka Crockpot White Bean and Chicken Chili.

A new name and new photos for a delicious chili anytime that's also easy to make and perfect for this chilly weather.

---

Crockpot White Chicken Chili

Serves 6

---

Ingredients

1 lb. skinless, boneless chicken breasts

3 - 15.5 ounce cans Cannellini beans, rinsed and drained (or white beans)

8 ounces shredded Pepper Jack cheese or Monterey cheese (approximately 1 and ¾ cup)

1 – 7 ounce can diced green chilies

2 – 32 ounce boxes Chicken broth (can use low-sodium)

2 – cups coarsely crushed tortilla chips

Tortilla chips

---

Directions

Bring out crockpot or slow cooker and spray inside with olive oil. Wipe out excess oil with paper towel. This helps the chili from sticking to the sides, even though there will be some sticking.

Pour in one box of chicken broth and turn crockpot to Low setting.

Place unthawed chicken breast in crockpot.

Add ½ of the 7-ounce can of chilies, placing other ½ of chilies aside until one hour before dinnertime.

Let cook on Low temperature for about 5-6 hours. Enjoy your day at work or go run some errands as you’re good for the rest of the day until you return.

*If you forgot to take the chicken out of the freezer and chicken is still frozen when you start making this and you’ll be home or able to return in 2 hours, you can place the frozen chicken in the crockpot and put the setting on High temperature for 2 hours. Then return and turn the setting back to Low. Then you’re good until about 1 hour before dinner. *

You can either add the beans in the chili in the morning with chicken breasts and broth or about one hour before serving dinner, since they are already cooked, whichever you find easiest. I prefer mine to cook all day.

About 1 hour before dinnertime, remove chicken breasts and place onto a plate. Shredding meat with two forks as meat will be hot to the touch. Add shredded chicken back into broth.

Add other ½ of chilies.

Grate pepper jack cheese and stir in with shredded chicken, chilies, and broth.

Coarsely crush 2 cups of the tortilla chips. I find it easy to place tortilla chips in large mixing bowl and crush with bottom of a cup until I have 2 cups. Add crushed chips into crockpot, stirring throughout.

Turn crockpot temperature back to High setting and let cook for remaining hour.

5 minutes before serving dinner, preheat oven to 405F degrees.

Take remaining tortilla chips and place on an ungreased cookie sheet or a parchment paper lined cookie sheet, sprinkle with grated pepper jack cheese.

Place in oven until cheese is melted, approximately 5 minutes, give or take.

Remove from oven and serve with chili. Enjoy!

*Helpful tips*

- You can prep remaining ingredients (grated cheese, crushed chips) the night beforehand or in the morning if you will be away all day, to help make it easier for you when you return back home.

- I add ½ of the chilies in the beginning with chicken to help get their flavor. And since cooking all day will lessen some of their flavor, I add remaining chilies during the last cooking hour. You can add all in beginning or all during the last hour if you choose.

-  If you find chili too thick after adding crushed chips, you can add more broth. Chili will thicken up as it cooks. If too watery, add more crushed chips.

Cover and refrigerate any leftovers. Can be stored in refrigerator for up to 1 week.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Shared with: Munching Mondays #82, Totally Terrific Tuesday Link Party #25

Crockpot Pumpkin Turkey Chili

Winter will be rearing its frigid little head this week as temperatures will be dropping. It's going to be below freezing here in Georgia this weekend....Brrrrr! In case you weren't aware, that's flippin' cold for the South!

With that in mind, you have to not only bundle up on the outside by layering your clothes but also warm up from the inside out. And the best way to do that is with a delicious hot meal.

And I've got the perfect recipe to help keep you warm and toasty through this arctic chill, my Crockpot Pumpkin Turkey Chili. Which also happens to pair up deliciously with my Pumpkin Sage Cornbread from earlier in the week.

Not only is this a warm and hearty meal, but as my dad used to say, one that will stick to your ribs. For those of you that have never heard the term, stick to your ribs, it doesn't mean it's going to make you fat because this is really a healthy recipe, it means it will help stave off hunger because cornbread makes you feel full longer.

As long as you're all covered up on the outside, I've got you covered on the inside. So go out and enjoy your weekend and do some Christmas shopping, go to that football game, or whatever you planned on doing before Mother Nature said, "I don't think so, Scooter".

Because....well, you worked hard all week and you deserve it! Of course you might want to make sure you don't leave the house without first putting on your long johns, wool socks, and Uggs {smile}.

Crockpot Pumpkin Turkey Chili

Ingredients

1-2 Tablespoons olive oil

1 lb. ground turkey

1 – 32 ounce box Chicken broth (can also use vegetable)

1 sweet onion, chopped

4 garlic cloves, minced

1 jalapeno, seeded and diced

1 yellow bell pepper, seeded and diced

1 – 7 ounce can diced green chilies

3 – 15.5 ounce cans cannellini beans, drained and rinsed

1 - 15 ounce can pumpkin puree

2 teaspoons cumin

1 teaspoon chili powder

1 teaspoon oregano

2 whole bay leaves

¼ teaspoon cinnamon

¼ teaspoon paprika

¼ teaspoon sea salt

¼ teaspoon ground black pepper

Dash of rubbed Dalmatian sage

Directions

Add olive oil to medium skillet and heat.

Add in ½ of chopped onion, ½ of diced yellow bell pepper, and jalapeno. Sauté for 1 minute, after 1 minute add in minced garlic and brown for about 30 seconds or until lightly browned.

Add in ground turkey and cook until meat is browned. Remove from heat.

Combine all ingredients, including rest of chopped onion and diced bell pepper, into your crockpot.

Place on LOW setting and cook for 8 hours. Or you can place on HIGH setting and cook for 4-5 hours.

If needed, add more seasoning to taste and serve with my Pumpkin Sage Cornbread for a delicious Fall meal.

Inspired by ~ Gina's Crock Pot Turkey White Bean Pumpkin Chili from Skinnytaste.com

*Helpful Hints*

- I used canned pumpkin puree for this recipe.

- All measurements are US

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Shared with: Tickle My Tastebuds #27, Munching Mondays #65