“A journey of a thousand miles must begin with a single step.”
I needed a dose of comfort food this week. The days were very long and the nights were even longer… finding me in rehearsals or performances every night. The nights were far too short and before long it was time to get up and repeat the process. Sometimes life is like that. I needed a meal to help me through this week – Sweet Potato Vegetarian Chili was just the ticket.I came across a food blog, Cookie and Kate, a few weeks ago. I was hooked – her photography and recipe combinations were vibrant, fresh and seemed to jump off the computer screen just begging me to try a few. I stumbled upon this chili recipe. I was looking for a hearty chili minus the meat. I ended up with this cast of characters: sweet potato, a white sweet potato (they exist! and are wonderful!), red pepper, green pepper, red onion and garlic. I sauteed the pepper, garlic and onion. I peeled and diced up the potatoes. I rounded up the spice mixture (cumin, chili powder, sweet paprika, smoked paprika, cinnamon, and dark cocoa powder). I opened, drained and rinsed some black beans and kidney beans. And then…the beauty of it all. I put it in the slow cooker on low for 7 hours. Easy peasy! I had enough time to make a few loaves of a quick bread.
I baked up some cheddar, dill, chive beer bread to serve alongside. It was the right thing to do and no crazy ingredients were needed. I had them all in my pantry and fridge! It was super quick, easy and fit into the theme of things.
A fire was blazing in the woodstove as Sweet Z and I sat down to enjoy bowls of this delicious chili. It was hearty, filling and had just the right touch of spice with hints of cinnamon and cocoa coming through. This was a winning combination for a cold Saturday night! And since I made a large quantity it carried me through the week of the long days and short nights.
Have a great weekend readers!