Hey everyone! We’re due for another delicious fall recipe, dontcha think? I wanted to squeeze this in before my crazy weekend (I’ve got a wedding and a baby shower to attend as well as a dinner party to host…ahh!) begins. I actually got the idea for this dish from a Weight Watcher cook book that my sister brought to work. I liked that it combines both sweet and spicy flavors, it’s jam-packed with nutritious veggies, and it includes comforting sweet potatoes. It sounded perfect for this time of year, so I decided to tweak it just a bit to make it my own.
Did I mention this recipe is EASY? It’s so convenient if you don’t have a lot of time to cook because you basically just throw a bunch of stuff in the crock pot and forget about it, and a few hours later a scrumptious sweet and spicy aroma is filling your house and it’s time to eat! If you prefer a vegetarian chili, just swap the meat out for kidney beans to keep it power-packed with protein.
Here are the ingredients you’ll need:
2 sweet potatoes, peeled and diced
1/2 pound green beans, cut into 1-inch pieces
1 pound ground turkey, or to give it even more flavor, use sweet or spicy turkey sausage links (or 1 can of red kidney beans, rinsed and drained for vegetarian dish)
2 leeks, trimmed to white and light green parts, chopped
1 large (or two small) zucchini, diced
1 can of chickpeas, rinsed and drained
1 large can (12 ounces) of diced tomatoes
1 can (8 ounces) of tomato sauce
2 1/2 TBS chili powder
2 TBS brown sugar
1 1/2 TSP curry powder
1 TSP cumin
1/2 TSP black pepper
1/4 TSP cinnamon
1 TSP red wine vinegar
Brown the meat and set aside. Place the leeks, green beans, zucchini, chickpeas, tomatoes, tomato sauce and all the spices in the crock pot and mix well. Place the sweet potatoes on top, leaving a 1/2-inch border around the edge of the crock pot. Cover and cook 4-5 hours on high or 8-10 hours on low. About 30 minutes before serving, stir in meat and vinegar. Enjoy!
When I got up this morning, all the simmering flavors made my house smell amazing! I added the meat and vinegar and packed a serving in a tupperware for lunch before running out the door. You can also freeze the leftovers in individual tupperware containers for easy grab-and-go lunches! A little cilantro would make a perfect garnish. I think this makes a great stand-alone dinner. Since it includes the filling sweet potatoes, there’s really no need to add a starchy side.
With recipes like this, a busy evening doesn’t mean your family has to settle for the drive-thru. With just a little planning and easy prep, you can have a highly nutritious dinner waiting for you when you walk in the door. I think my crock pot may just be one of my favorite wedding gifts, and I plan to use it A LOT this fall and winter!
Do you have a great crock pot recipe to share? What are your tricks for feeding a family on the go without sacrificing nutrition? I’d love to hear your ideas or feature your recipe!