I’m starting to feel better! All the juice, tea, and rest really does pay off in the end. I’m still taking it slow for a while. Honestly, I’d like to create a less stressful life so hopefully this is the start of it! Today, I’m answering a few questions you guys asked me on the survey, as well as giving you a Slow Cooker Bean and Oat Chili for 2 recipe that you serve over a sweet potato, cooked in the same slow cooker.
Many of you asked for more recipes for 2 and this one is from my book, Vegan Slow Cooking for 2. So here it is!
Photo by Kate Lewis
Slow Cooker Bean and Oat Chili over Sweet Potato
This bean and oat chili for 2 is served over a sweet potato and both are cooked in One 2-quart slow cooker! This is from Vegan Slow Cooking for Two.
Servings: 2 servings
Calories: 324kcal
Ingredients
FOR THE MORNING INGREDIENTS:
- 1 medium sweet potato unpeeled (if organic)
- 2 cups 475 ml water
- 1/2 cup 97 g dry Vaquero or pinto beans
- 1/4 cup 46 g oat groats (Make sure they are clearly marked gluten-free.)
- 1/4 cup 33 g diced carrot
- 1/4 cup 38 g diced bell pepper
- 2 cloves garlic minced
- 1/2 teaspoon oregano
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon turmeric
FOR THE EVENING INGREDIENTS:
- 1 cup 56 g chopped greens
- 2 tablespoons 32 g tomato paste
- Salt and pepper to taste
Instructions
- Please note this recipe uses a 1½ to 2 quart slow cooker. You can double or triple for a larger slow cooker, but you may need to adjust the liquid up!In the morning:Take the sweet potato and poke holes in it with a fork and set aside. Add all the other morning ingredients to your slow cooker. Place the sweet potato on top of the mixture. It will sink into the chili, which is fine. Cook on low for 7 to 9 hours.
- About 20 minutes before serving:Remove the sweet potato and set on a plate. Turn the slow cooker to high. Mix the chili and add a bit more water if it’s too dry. Now stir in the greens and tomato paste. Pop the sweet potato back in to keep it hot. Cook for about 20 minutes or until the greens are cooked the way you like them.
- Carefully remove the hot sweet potato with tongs, cut it in half, and put each half in its own bowl. Taste the chili and add salt and pepper to suit your taste. Smother each sweet potato half with chili and serve.
- RECIPE VARIATIONSServe with any of your favorite chili toppings such as vegan sour cream, vegan cheese, hot sauce, etc.
- Instead of waiting 20 minutes for the greens and tomato paste to cook, just stir them in and serve. The greens will still cook a bit from the heat of the stew, and if you cut them smaller, the texture will be pretty much the same.
- This recipe calls for oat groats, but if you don’t have any, feel free to substitute steel-cut oats
Nutrition
Calories: 324kcal | Carbohydrates: 68g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Sodium: 1068mg | Fiber: 16g | Sugar: 8g
Kathleen Mawby says
I had this for my dinner a couple of ours ago and it was delicious! I’ve made a lot of things from the book now and they’ve all been fab. Thanks Kathy, I’ve been pinning you like crazy recently.
Josie says
Oooh! Love the idea of using oat groats! Looks delish 🙂
Abigail says
Love the idea of serving the chili on sweet potatoes! Sounds both delish and fun! 🙂
jenna @ just j.faye says
This sounds delicious! I love that you just put the sweet potato in with the slow cooker rather than cooking it separately. So easy! I’m pining this for later 🙂
Denise Kornblatt says
What do you mean by Greens? Sorry if a silly question. Love your recipes. Tku Denise
Kathy Hester says
Any leafy green that you like, maybe spinach, kale or collards.
Brenda Layou says
I really appropriate the extra information you give in your recipes about substituting less know ingredients so that we don’t have to go running to the store for some never heard of item . You have a lovely blog and I am glad that I came upon it. Thank you for sharing your hard earned knowledge with us all .