Last week I hosted my Junior League council meeting here at my apartment.
I hadn’t ever done this before since our apartment is not really fancy, is often a cluttered disaster, and errs on the smaller side.
But with it being a Tuesday, hubs had class and so I offered up if we could push our meeting a touch later so I could get bedtime done with which the girls were okay with. It was really a blessing because it forced me to clean up in these parts more so than I had been doing recently. More like a deep clean if you will.
But hosting my council meant serving a dinner. I knew one of my pals on the council is gluten free so I wanted to serve up something I knew she’d be able to eat. After a bit of research, looking at a few different recipes I figured out sweet potato chili would be a perfect meal. The great thing about chili is not just that it’s gluten free, but that it’s so flexible – the flavors are to taste, and all it takes is a bit of chili powder, various peppers, some veggies and beans.
It’s so easy and screams autumn to me.
Lucky for me, the girls all happened to love it too!
Sweet Potato Chili
1 15 oz can black beans
1 15 oz can red kidney beans
1 28oz can crushed tomatoes
1 15 oz can diced tomatoes with green chilis
3 medium sweet potatoes cubed
1 medium onion diced(I use sweet yellow)
cayenne pepper (again, to taste usually 1 t.)
Add meat, beans, tomatoes, peppers and spices to slow cooker. Mix well.
I served it up with some sour cream, cheese, and some black bean & quinoa chips from Trader Joes. I got about a weeks worth of meals out of this batch so it makes a decent size.
Next time I’d serve it up over some quinoa, or a baked sweet potato. Would also make a great base for chili nachos if you’re serving up some football Sunday apps!
(No i didn’t take any other pictures. Foodie blogger wannabe fail)