I’m free! Maybe because my house has been dejunked and reorganized. How is it even possible to dejunk a house that we have only owned for 8 months? How did all this crap-o-la even make the final cut during the move?
It’s Ben’s fault. I’m sure of it. Don’t know why. Don’t know how. Just know it is. It always is.
Sometimes our lives are so filled with clutter, and I’m not just talking about things. I’m talking about cluttered schedules, cluttered emotions, cluttered priorities…whatever it is life inevitably, in one way or another, turns into one big pile of junk that needs to be sifted through.
The problem is time. Who has time to do this?! Between all of our responsibilities and obligations, we rarely find time for ourselves to get things in order.
And now to connect this rambling nonsense with food. I’m giving you time, along with all these other lovely ladies that are participating in this Weeknight Meals Blog Hop. We’ve all come together to give you some time back by sharing our favorite quick, easy, and hassle free meals that will allow you to a) take a much needed breather, or b) run off to your next life activity and maybe, just maybe, actually not be late.
However which way these time saving meals benefit you, I do know one thing. They are all delicious! Worth every click and pin you make. So sit back, relax, and get clicking for a recipe book’s worth of stellar ideas.
My personal contribution was a Slow Cooker Sweet Potato Chili that just sits in the crockpot while you go about your day. It’s instantly ready to be spooned on top of some brown rice or quinoa, a hamburger, or just plain by itself it’s that good.
You can also choose an array of toppings for this chili to elevate the flavor profile. Try it with some cheese, sour cream, diced tomatoes, and avocados. Or chop up some fresh onion and cilantro. You could even throw it in a taco shell with your favorite taco fixings, topping it off with some fresh squeezed lime juice.
Whichever way you decide to eat this sweet potato chili, one thing is for sure. It’s healthy, easy, and dang good. Okay, that’s three things for sure.
I also love the fact that this meal is vegetarian and dairy free. It’s completely adaptable to most dietary restrictions. And if you prefer your meat? Well just throw some in!
The chunks of sweet potato are very mild in taste, so it won’t compete with whatever else you decide to add to the mix. The variety of beans give some different taste and texture (black being firmer than navy) to the meal. And the addition of cocoa and brown sugar to the pot gives a deep rich flavor to the chili.
I’m telling you, you won’t be disappointed. So get that crockpot out and get crocking! And while it does all the work, do something for yourself please.
How do you find time for yourself?
- 2 large sweet potatoes, peeled and cubed into bite sized pieces
- 1 can petite diced tomatoes, with water
- 1 can black beans, with water
- 1 can pinto beans, with water
- 1 small can tomato paste
- 1 cup broth of your choice (I used vegetable), or water
- ½ medium onion, diced
- ¼ teaspoon black pepper
- ¼ teaspoon coriander
- ½ teaspoon ground turmeric
- ½ teaspoon granulated garlic
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- 1 teaspoon dried oregano
- 1½ teaspoon cumin
- 2 teaspoons cocoa powder
- 1 tablespoon brown sugar
- 1 cup frozen corn
- Add all ingredients to your slow cooker except for frozen corn. Stir to combine spices. Cook on high for 3-4 hours or low for 6-8 hours, or until sweet potatoes and onions are tender adding frozen corn last 30 minutes of cooking.
- Serve on top of rice, quinoa, hamburgers, hotdogs, or by itself with desired toppings.