Can I make This Chili In And Instant Pot?

Sadly the answer is no. I tried it (twice) and both times the "burn" indicator came on. The reason is that there is not a lot of liquid in the chili when you add it to the slow cooker, and the moisture from the slowly cooked peppers is what thins out the chili as it cooks.

Can I make It On The Stove Top?

I did try this too, and I had "mixed" results. I would say yes you can, but you have to keep an eye on it because it doesn't have much liquid in it at first so you need to keep stirring it to keep it from burning. You could always add a bit of broth to help this situation, and then let it reduce to thicken it back up.

In the microwave: heat on high power until the chili is steaming hot. An individual portion will take 2 to 3 minutes. Stir well to make sure it is evenly hot. On the Stove: heat in a saucepan over medium-low heat, stirring often until it is steaming hot.

Can I Freeze This Chili?

This chili freezes beautifully. Since the veggies are already nice and tender, there is no loss of texture. I like to freeze it in individual portions to make easy lunches. I just defrost and reheat them in the microwave. You can also freeze larger portions and thaw them in the fridge for 24 hours before heating.

Can I Use Butternut Squash Instead of Sweet Potato

Absolutely! I love butternut squash in chili ! I think butternut squash instead of sweet potato would make a great substitution. Note that the squash will break down a bit more than the sweet potato, but you'll still be able to notice chunks of it. I would weigh out 6 ounces or about 2 cups cut squash.

Can I Use White Sweet Potatoes?

I fell in love with white sweet potatoes (also known as Japanese Sweet Potatoes ) when I did the Whole30 last September, and I use them all the time now. They are starchier than the red or orange sweet potatoes like I used here in this chili and they are not as sweet. They would work really well so feel free to use one instead of an orange sweet potato.

Slow Cooker Vegetarian Chili with Sweet Potatoes

Description

This slow cooker Vegetarian Chili with Sweet Potatoes has peppers, corn and black beans. Top it with your favorite vegan toppings or add cheese or sour cream.

Ingredients

Scale

3 tablespoons avocado oil or organic canola oil

4 cloves garlic, minced

2 medium sweet onion, diced

3 tablespoons chili powder

2 tablespoons ground cumin

2 teaspoons ground coriander

1 1/2 teaspoon salt

1/2 teaspoon cayenne, or to taste

1/2 cup beer (mild style such as lager) or vegetable broth

2 bell peppers, diced (any color)

1 large sweet potato, peeled and diced

28-ounce can crushed tomatoes

14-ounce can diced tomatoes

1 14-ounce cans kidney beans, drained and rinsed

1 14-ounce can black beans, drained and rinsed

1 1/2 cup frozen sweet corn

Optional toppings: shredded cheese, yogurt or sour cream, scallions, cilantro, toasted pepitas, minced red onions

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Instructions

1. Sauté: Heat oil in a large skillet over high heat. Add onion and garlic and cook, stirring often until the onion starts to brown, 4 to 5 minutes.

2. Bloom Spices: Reduce heat to medium and sprinkle on chili powder, cumin, coriander, salt and cayenne and stir into onions. Cook, stirring often until the spices are fragrant, about 90 seconds.

3. Deglaze: Pour in beer and remove from the heat.

4. Combine in the Slow Cooker: Combine onion mixture, peppers, sweet potatoes and canned tomatoes in the insert of a large slow cooker. Stir well to combine.

5. Cook: Cover and set for 8 hours on low heat.

6. Add Beans and Corn: When timer has 1 hour remaining stir in kidney beans, black beans and corn.

7. Cook: Continue cooking for the remaining hour.

8. Serve: Ladle into bowls and top with optional topping.

Notes

Leftovers

If you have leftovers, transfer to a resealable container and leave loosely covered. Refrigerate until cold, then seal the lid. Can be made up to 4 days ahead.

Reheat individual portions in the microwave for 2 to 3 minutes. Stir well to prevent hot spots.

Freezing Tips

Can be frozen up to 3 months. Defrost in the refrigerator for 1 full day before reheating.

Individually frozen portions can be thawed and reheated in the microwave. Break apart the chili as it thaws.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 3/4 cups
Calories: 258 calories
Sugar: 8 g
Fat: 7 g
Saturated Fat: 1 g
Carbohydrates: 40 g
Fiber: 8 g
Protein: 10 g