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Slow-Cooker Sweet Potato and Two-Bean Chili
over rice

Active: 30 min Total: 8 hr 30 min
We know you want to ring in 2015 with this dynamic chili! Get dressed up and enjoy it with a glass of champagne.
Smarts: We're doubling for an easy enchilada filling for New Year's Day dinner!
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Proteins
Cuisines

Ingredients

Metric
Servings:
4
Slow-Cooker Sweet Potato and Two-Bean Chili:
  • Garlic - 3 cloves , minced
  • Red onions, small - 1 , diced
  • Poblano peppers - 1 , diced
  • Sweet potatoes - 1 lb , diced
  • Black beans (14 oz / 397 g can) - 1 can , drained and rinsed
  • Kidney beans (14oz / 397g can) - 1 can , drained and rinsed
  • Crushed tomatoes (14 oz / 397 g can) - 1 can
  • Vegetable broth - 1 1/2 cups
  • Corn kernels - 1 cup
  • Cumin - 2 tsp
  • Chili powder - 2 tsp
  • Cayenne pepper - 1/4 tsp
  • Salt - 2 tsp
  • Avocados - 1 , cubed
  • Chili toppings, like sour cream, grated cheese, green onions (opt) -
  • Limes - 1/2 , sliced into wedges
Rice:
  • Rice, brown or white - 2/3 cup

Prep

  1. Garlic / Red onion / Poblanos / Sweet Potatoes - Prep as directed. (Can be done up to 3 days ahead)
  2. Black beans / Kidney beans - Drain and rinse.
  3. ‘Sweat’ aromatics - Place garlic and red onions with a pinch of salt in a microwave-safe bowl. Microwave for ~45 seconds to soften.
  4. Slow-cook chili - Combine aromatics, crushed tomatoes, vegetable broth, poblanos, sweet potatoes, beans, corn, cumin, chili powder, cayenne, and salt. Slow-cook on low for 8 hours (or high for 4 hours).
  5. Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

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Make

  1. Cube avocado. Enjoy chili over rice with avocado. Top with any chili toppings you purchased - sour cream, grated cheese, or green onions - and lime wedges. And remember to save half for tomorrow night’s enchiladas!

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