Welcome to 2012, long time no see. Aaron and I are still working out who uses the computer when, so my postings have faltered of late due to that...and becoming mildly entranced with a silly Facebook game (thanks, Fliss). However, sometimes a dish is so good, even silly Facebook games take a backseat. Such is the case with Vegetarian Slow Cooker Chili with Sweet Potatoes.
In order to imbue our meals with a little something different, reach that goal of a new dish every month, and because I like trying new things, at the end of every month I pull out all the magazines I have for the next month (end of January, pull out February mags) and check out the recipes. If something looks tasty, I make a note on a post-it with dish and page, and slap it on the front of the magazine. At the end of December I went through this routine while most likely watching football and uncovered this treasure of a recipe. Healthier than most chili, sweet potatoes, and slow cooker. The only things that would make this recipe more enticing are bacon and avocado, which you are welcome to add on top.
The chili has a great balance of spicy (both heat and spices) with a little sweet kick from the sweet potato. I also made some great cornbread (secret's in the buttermilk) and added a dollop of sour cream and crunched tortilla chips. On the chili, not the cornbread. Perfect football food, perfect cozy winter food. Even though Aaron would argue it is not winter if there is not 2 feet of snow on the ground. Fine, perfect below 60 degrees food.
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