Lexington Pulled Pork and Indonesian Beef Curry recipes that I tried last week, which were both delicious. After trying two meat based slow cooker recipes, I wanted to try to find a vegetarian recipe which would be filling enough to feed my two growing boys. I didn't have to look very hard before finding a recipe for Sweet Potato Chili in the July issue of Family Circle magazine.
This recipe has 13 ingredients, including rice. I had no problems finding any of the ingredients at my local grocery store and I already had the spices in my pantry cupboard. The total time for this recipe is 8 hours and 15 minutes (if cooked on low). All but 15 minutes of this time is done in the slow cooker, so the actual hands-on time is minimal. I made no major modifications to the recipe. I did serve the chili over white rice, I am still trying to convince my family that brown rice is an acceptable substitute. Make sure to rinse the canned pinto beans well, or the taste will be metallic.
My husband and I liked this curry, my two boys loved the beans, weren't sure of the rest. I liked that this recipe makes a large amount of curry, so there are lots of leftovers. Per serving the chili has only 2g of fat and 9g of protein, so definitely a healthy and nutritious vegetarian meal.
For the recipe go to Family Circle Sweet Potato Chili (registration required).