I can't take full credit for this recipe. Every Sunday, my husband uses the crockpot to make his lunches for the work week. He believes the crockpot is one of the best inventions as it's an easy to use and efficient tool for busy people.
He's big on saving money, specifically during the work week, which is why he (and me too) bring lunch to work. Not only is it healthier, but packing lunch saves money.
He used a similar recipe from the Minimalist Baker.
Crock pots are perfect for busy people. You can make a meal overnight or while you're at work and voila, dinner is served. As a health coach, I work with busy people who find it hard to cook. Sadly, some effort has to be made to create homemade meals, and nothing is easier than the crockpot.
What I love most about this dish is that it's easy and uses easy-to-find ingredients. If you love Mexican food, you'll definitely enjoy this hearty and healthy chili. I liked the chili as is or served with tortilla chips.
Vegan Slow Cooker Mexican-Style Sweet Potato & Black Bean Chili
Cook Time: 8 hours
4 cups vegetable broth (32 oz)
2 cans black beans, rinsed
3 sweet potatoes, chopped
1 small sweet onion, chopped
20 oz. jar of mild chunky salsa
1/4 cup brown rice
2 tsp. cumin
1/2 tbsp. chili powder
Salt & pepper to taste
Optional toppings: cilantro & avocado
Wash and prep the vegetables. Place all the ingredients into the crockpot and mix. Cook on the 8 hour setting. Serve warm.
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com