A slow cooker stew that fuses the flavors of curry and chili together to make one hearty, and tasty meal!
1 lb. Russet Potatoes, Scrubbed and Diced
1½ C. Bell Pepper, Diced (I used half Red & half Yellow)
1¼ C. White Onion, Diced
2 Cloves Garlic, Minced
Optional: 1 T. Fresh Jalapeño, Diced
4 tsp. Yellow Curry Powder
1 T. Chili Powder
½ tsp. Smoked Paprika
1- 14.5 oz. Can Fire Roasted & Diced Tomatoes (with Green Chiles)
1- 15 oz. Can Pinto Beans, with liquid
1- 15 oz. Can Black Bean, with liquid
2 Bay Leaves
Salt and Pepper to Taste
1-2 T. Fresh Lime Juice
Turn the temperature setting to High on a 4-6 Qt. Slow cooker.
Place the potatoes, bell peppers, onion, garlic and jalapeño (if using) into the pot, along with the curry powder, chili powder and smoked paprika. Stir all of them together until the spices coat everything evenly.
Next, add the tomatoes, beans and bay leaves to the pot and stir together, adding salt and pepper to taste.
You can either leave the temperature on HIGH and cook for 3-4 hours or LOW and cook for 6 hours (or until the potatoes are tender); it just depends on the slow cooker, really.
Just before you are getting ready to serve it, stir the lime juice into the chili and remove the bay leaves.
Serve hot and garnish with a lime wedge or bay leaf.
Recipe by Vegan Yack Attack at http://veganyackattack.com/2014/02/28/slow-cooker-potato-curry-chili/