So, I got a total of about 3 hours of sleep last night. I’ll blame half of that on the howling wind and constant pelting of frigid rain against the house. And the other half, well – that’s Scout’s fault. Or maybe ours. We let her sleep in the people bed with us last night and she decided that it was her bed. How a 16-pound dog can take up more room than two adults, I have yet to figure out.
It’s the coldest morning of the year so far and for once, I got my timing right. This chili. Today. Is everything. It spent 4 hours bubbling away in the crockpot yesterday and I heated up a bowl for breakfast this morning you know, for inspiration.
And let me tell you – I’m inspired. I am loving this chili right now for so many reasons. To me, chili is the perfect cold weather comfort food. Sitting down to a steaming bowl after it’s been cooking for hours is heaven. And the next day, you get to daydream about coming home to heat up another big bowl. I don’t know how, but chili always tastes better the next day.
I love this chili in particular because it’s filling and satisfying but doesn’t make you feel heavy. It’s loaded with healthy fall veggies, savory spices, and lots of protein. Don’t even get me started on the curry aspect – with the sweet potatoes and the chickpeas and the subtle heat from the cayenne – tummy warming goodness.
And the best part is that it all comes together stress-free in your crockpot. No mess, only one dirty dish, and plenty of leftovers.
That is, if you like leftovers. You are into leftovers, right? I hope so. Because if you ask me, that’s where it’s at. Especially when it involves a cold day, chili or soup, and all you have to do is heat it up when it’s dinner time. I’m having this for breakfast and I’m not ashamed to tell you that I’m probably going to have it for lunch, too.
Heck, I might even go on an all-chili diet. Because, fall and sweet potatoes.Print
Crockpot Curried Sweet Potato Chili
This chili is a savory medley of veggies, beans, and rice that comes together in one crockpot.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 10 servings
- Category: Main
- 2 medium sweet potatoes, chopped
- 1 cup wild rice
- 1 can chickpeas, drained and rinsed
- 1 can diced, fire roasted tomatoes
- 1 yellow onion, diced
- 4 cloves of garlic, minced
- 3 cups vegetable broth
- 2 Tablespoons curry powder
- 1/4 teaspoon cayenne
- 1 teaspoon chili flakes
- 1 teaspoon sea salt
- 1 bay leaf
- olive oil cooking spray
- Spray crockpot with olive oil or cooking spray.
- Add sweet potatoes, rice, chickpeas, tomatoes, onion, garlic, broth, curry powder, cayenne, chili flakes, salt, and bay leaf.
- Stir the ingredients to mix well.
- Cook on low for 3-4 hours until sweet potatoes are tender and rice is cooked.
- Calories: 80
- Sugar: 4 g
- Sodium: 494 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 3 g