A smokey, hearty chili that lends itself to all kinds of vegetables. Feel free to replace the sweet potato with butternut squash, or add green pepper or zucchini. I like to top it with a grilled corn and cilantro salad or just slices of fresh avocado.
Having a good vegan chili in my arsenal is super important when I’m looking for something warm, bold and comforting. This recipe is a mix of a few recipes I’ve made over the years and what I default to when I have it in my mind to make chili. I like to pack it with at least two types of beans and a combination of vegetables, although I always favor something like sweet potato.
This can also be made in a slow cooker. See below for instructions.
Oh hey slow cooker, hey.
You’re looking really great over there on the counter, all warm and stuff.
But not too warm that you heat up the whole dang apartment like that gauche oven. No. You’re super classy and independent You take your time, do your job well and I don’ t even have to supervise you. You’re like the perfect job candidate.
I was just…ah, having a fake conversation with my slow cooker to provide a weird/funny introduction to a recipe that I cooked in my slow cooker. NBD, guys.
Slow cookers make me think of meaty stews and thick soups, so at first, they don’t really seem to fit in with summer cooking. But they’re actually pretty perfect for summer (and obviously winter, spring, and fall.) No oven, no stove. Just toss a bunch of things in there, leave it alone, and come back to find a whole meal of cooked food!
I love our slow cooker, it’s easy to clean and takes everything from pork neck to big summer eggplants to flavor nation.