My 20+-year experiment with meal spontaneity has been mostly a loser, so I am preparing myself for menu planning. In the meantime, I’m looking for reliable, not-too-complicated recipes like this super healthy and flavorful slow-cooker chili from Real Simple magazine.
If you’re in the urban U.S. you can probably find fire-roasted canned tomatoes. I omitted the 1 t. salt because canned beans, canned tomatoes, and chili powder usually have salt added.
- 1 medium red onion, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, finely chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
kosher salt and black pepper
- 1 28-ounce can fire-roasted diced tomatoes
- 1 15.5-ounce can black beans, rinsed
- 1 15.5-ounce can kidney beans, rinsed
- 1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces—I DOUBLED THIS
- sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving—TOTALLY OPTIONAL
- In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
- Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). I STIRRED OCCASIONALLY
- Serve the chili with the sour cream, scallions, radishes, and tortilla chips.