Wednesday, January 24, 2018


Recently I took a weekend trip with my dad. Now I love my dad, he's amazing, but his diet? Not so much. Since it was just the two of us, I knew I could have a little control over the meals, but wanted to be sure I made something that would be satisfying and somewhat familiar. The other prerequisites were that it had to be hearty enough for the Northern Michigan weather, and easy to make/transport.

That's how this Mexican Chili recipe was born! It's tasty and filling enough to satisfy any omnivore, but actually pretty healthy! The best part is how easy it is to throw together. It would make a perfect easy weeknight meal (throw everything in your crockpot in the AM), with plenty of leftovers for lunch the following day. You can get creative with the toppings too, so it really can suit everyone's taste.

Give it a try and let me know what you think!


2 large sweet potatoes, diced (this is the hardest part!)
1/2 package of vegan chorizo (optional) - I used this kind from Trader Joe's, Tofurky makes a good one too!
2 cans fire roasted tomatoes
1 can black beans
1 can kidney beans
1 bag frozen peppers and onions - I used these from Trader Joe's
1/2 bag of frozen corn
1 packet of taco seasoning
1/2 quart of veg stock/broth

Topping Ideas:

Tortilla chips - duh!
Fresh cilantro
Shredded red cabbage
Lime wedges
Vegan sour cream
Vegan cheese shreds 
Your favorite salsa


Place all ingredients in a crock pot and stir to combine. Cook on low overnight, or at least 8 hours.

I used my Instant Pot on 'slow cooker' mode. Before leaving to cook overnight, I used the saute function to saute the soyrizo and peppers and onions. This isn't necessary, but I think it helped develop a little more flavor! 

If you're in a hurry, this could definitely be made using the pressure cooker function of the IP. I'd do 20 minutes on high pressure, 10 minute natural release!