Nothing is better, in my opinion, on a cold day or night than a hearty bowl of chili! To make it even easier, I cook it in my Crock-Pot. This veggie chili is packed with beans, garlic, peppers, onions, and carrots but I added sweet potatoes, chipotle powder, and cinnamon to top it off! Hearty and delicious with a little sweet and a little spicy kick. Bonus: the aroma in your kitchen while this cooks is mouth-watering! It doesn’t get any better than that, y’all!
Ingredients:
- 15oz can black beans, rinsed and drained
- 15oz can pinto beans, rinsed and drained
- 15oz can great northern beans, rinsed and drained
- 15oz can kidney beans, rinsed and drained
- 2 14.5 oz cans tomato sauce
- 1 14.5oz crushed tomatoes
- 1 small yellow onion, diced
- 1/2 red pepper or 4-5 sweet mini peppers, cored and diced
- 1 cup shredded carrots
- 1 sweet potato, peeled and cubed
- 3 cloves of garlic, pressed
- 1 tbsp chili powder
- 2 tsp chipotle chile powder
- 1 tsp cinnamon
- salt and pepper, to taste (about 1/2 to 1 tsp each)
Recommended toppings: sliced avocado, shredded cheese, diced onions, and sour cream.
Serve with a side of toasted buttered cheese bread.
Directions:
- Add all 4 cans of drained beans to a large Crock-Pot.
- Top with all the chopped veggies.
- Finally add tomato sauce, crushed tomatoes, garlic, and spices.
- Mix well and cover.
- Cook for 8 hours on low.
Chop and dice or cube all veggies.
I use 4 different varieties of beans in this recipe. You can use which ever beans you like but I am a fan of these four! Make sure to rinse and drain before adding to the Crock-Pot.
4 types of beans are the base of this tasty veggie chili.
Top with all your chopped veggies.
I love the mix of savory, spicy, and sweet! Chipotle and Cinnamon give this chili a depth of flavor and unexpected aroma and mix of sweet and spice.
Add the tomato sauce, crushed tomato, garlic, and spices.
Mix, cover and cook on low for 8 hours.
Add toppings of your choice and serve with crusty cheese bread for dipping. Enjoy!
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