I didn’t have any trout beans on hand (they look like speckled kidney beans), but I did have a giant batch of kidney beans I had made in the slow cooker the day before. (Our slow cooker gets a lot of use around here.) I modified Marnely’s recipe quite a bit, but must credit her for the inspiration.
Normally, if a slow cooker recipe calls for canned beans, I add them about an hour before the cooking time is up so they don’t get mushy. Since the ones I used had been cooked from dried beans and still had quite a bit of bite to them, I decided to let the beans cook the whole time. I’m glad I did. They were the perfect texture and made the vegetarian chipotle chili very hearty.
I’m sure this chili, or stew, was great when Marnely made it with white potatoes, but the combination of sweet potatoes and kidney beans really worked for me. The CompostMaster said it was the best vegetarian chili he’s ever eaten. And, for once after a vegetarian meal, he wasn’t in the kitchen an hour later looking for “a little somethin’ somethin'” to eat.
- 3 medium carrots, diced
- 2 medium sweet potatoes, diced
- 1 small onion, diced
- 4 cloves garlic, minced
- 4 cups kidney beans, cooked from dried beans (or use rinsed canned beans)
- 10 ounces frozen corn
- 1 (28 ounce) can diced tomatoes, undrained
- 1 tablespoon kosher salt
- ½ teaspoon ground cumin
- 1 teaspoon chipotle chili powder
- ¼ teaspoon ground black pepper
- 2 avocados, diced just before serving
- Combine all ingredients except avocado in a slow cooker.
- Cook on HIGH for 3 hours, then on LOW for 3 hours. (You could also cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours.)
- Serve with avocado.
This chili is packed with fiber and contains no cholesterol. If you are watching your sodium intake, you might want to reduce or eliminate the kosher salt. Almost all of the fat is coming from the avocado. If you are watching your Fat intake, you may want skip the avocado (but it's good fat).