Back when I was in grad school, there was a nice natural foods store near my college, and I went there often. More often than I should have, probably! Currently, I have quite a few things lingering in the pantry that I'm just not sure what to do with. Any idea what it is?
Its probably obvious, the plastic container under the Israeli couscous is a rather odd product, and not something I see very often. Its TVP, something most of us have worked with before, and I have even put in granola bars, but I was unsure of what to do with these big chunks.
Tuesdays have become slow-cooker day, because I get home much later than any other day. I had planned on making a sweet potato chili with kidney beans, only to come home on Monday to find that Nick had used the can of kidney beans that had been sitting on the shelf for a month (isn't it always that way?). I decided this would be a good time to test out these TVP chunks.
Slow-cooking is still very experimental for me. Last week's was somewhat of a failure (hence why you aren't hearing about it until now). Surprisingly, this came out really well! Very yummy, and we were both fans of the TVP chunks. They definitely soaked and swelled up for a very "meaty" product.
Sweet Potato Slow-Cooker Chili
What You Need
2 large or 4 small sweet potatoes
1 onion, diced
1 red pepper, diced
3 cloves garlic, minced
2 cups TVP (you could also use smaller TVP or a can of beans)
1 15oz can diced tomatoes
2 Tbsp Chipotle Taco Seasoning*
2 Tbsp agave nectar
1 can water + 1/3 can water (just fill up the tomato can)
*I used Ortega Taco Seasoning, because it was also lying around in the pantry. You could also make your own by using chipotle chili powder instead of regular chili powder. Keep in mind if you are making your own that you might need to add salt. I don't add any salt to this recipe because between the tomatoes and the taco seasoning, there is enough!
What You Need To Do
Throw everything into the slow cooker in the above order (ie start with sweet potatoes, end with water). Cook on low for 6-8 hours. Nick turned ours off at almost exactly 7 hours, when the potatoes were done.
I forsee the slow-cooker making many more appearances. Its already proved itself quite useful, and since we're big on chili and stews and meals like that, its perfect for that. This particular recipe really hit the spot, being warm comfort food with a hit of spiciness and the slight sweetness of the chipotles paired with agave. Yum.
In other news, the kitties are doing pretty well. I snapped this picture of them yesterday
Zoe still isn't really sure what to make of him. She wants to play, but he keeps barreling over to her and trying to jump on her, and she isn't quite a fan of that. But they're getting better every day!
Don't forget about the stevia giveaway! Nora asked a question about the baking blend. Stevia does have a slight aftertaste normally (although I find NuNaturals has the least), but there really isn't any with the baking blend. Again, I'm not giving away the baking blend, just the pure stevia packets, but wanted to clear that up. Anyway, you have until Friday to enter!