Vegetarian Chili with Sweet Potatoes


Tonight I made this Vegetarian Chili from my latest Trade as One box. I also made some cornbread to go along with it. Majority of the products I used are from the Women’s Bean Project – an organization that helps unemployed and impoverished women become self-sufficient. Slow cooker meals are always a win for me and I had fun making it. It was a delicious chili and it’s always great to know that it went to a great cause.


chili1For more about Women’s Bean Project watch the video below or visit their page


Chicken and Corn Soup

I was on the meal train for the evening to bring the Aldrich’s a meal. They just had baby Silas last week and I was excited to cook for them. They had some food restrictions, so I came up with a simple slow cooker recipe for them. I enjoyed my visit and having some time with Abby and Silas. 


  • 1 pound yellow-fleshed potatoes, such as yukon gold, peeled and cut into cubes
  • 1 pound sweet potatoes, peeled and cut into cubes
  • 1 whole chicken (about 4 lbs.), quartered
  • 4 cups chicken broth
  • 4 scallions, chopped
  • 4 cloves garlic, chopped
  • Salt and pepper
  • 3 ears corn, cut into 3-inch pieces
  • 1/4 cup chopped cilantro
  • 2 avocados, cut into cubes
  • 1 cup sour cream
  • 1/4 cup chopped cilantro


  1. Place the yellow-fleshed and sweet potatoes in a 6- to 7-qt. slow cooker. Add the chicken, broth, scallions and garlic; season with salt and pepper. Add 4 cups water and tuck the corn around the chicken. Cover and cook on low heat until the chicken is tender and an instant-read thermometer inserted into a thigh away from the bone registers 165 degrees , about 6 hours.
  2. Transfer the chicken to a shallow bowl, leaving the slow cooker on. When the chicken is just cool enough to handle, pull the meat from the bones, discarding the bones and skin.
  3. Skim the fat from the cooking liquid. Smash some of the potatoes in the slow cooker. Add the pulled chicken and stir in 1/4 cup cilantro. Top the soup with the avocados and sour cream. Garnish with another 1/4 cup cilantro.

Spaghetti dinner with Turkey Meatballs

In goes the meatballs into the slow cooker

Tonight I made a spaghetti dinner for my missional community. I had to worked overnight the night before, so I needed to come up with something that could cook on its own as I slept. I found this slow-cooker recipe that turned out to be very good. It had a little kick to it as you first taste it because of the red peppers, but then it gets more mild as it sits and the flavors really sink in. I ended up having 10 people and 4 kids from my church in my little apartment. I really enjoy having a chance to host and be a blessing to others. There are some great cooks in my MC, so I get a lot of good critiques from them. I made some garlic bread and vegetables to go along with the meal. I also cooked up some gluten-free pasta for the ones with sensitive stomachs. We had a great night of food and fellowship in my home. I also had my kids and they enjoyed having the company over.

Cooking the pasta, vegetables and garlic bread

After 6 hours, the meatballs are fully cooked



  • 3 tablespoons extra virgin olive oil
  • 2 onions, finely chopped
  • 2 ribs celery, finely chopped
  • 2 cloves garlic, finely chopped
  • One 14.5-ounce can diced fire-roasted tomatoes
  • One 12-ounce jar roasted red peppers, drained
  • 2 tablespoons paprika
  • Salt and pepper
  • 1/2 cup unseasoned bread crumbs
  • 1 egg, beaten
  • 1-1/2 pounds ground dark meat turkey

Serve with spaghetti.


  1. In a large skillet, heat the olive oil over medium heat. Add the onions, celery and garlic and cook, stirring often, until softened, 7 minutes. Transfer 1 1/3 cups of the onion mixture to a large bowl; let cool. Reserve the skillet.
  2. Using a food processor, puree the tomatoes and roasted peppers. Add the puree to the skillet and bring to a boil over medium heat. Stir in the paprika and season with salt and pepper; transfer to a large slow cooker, cover and set to low temperature.
  3. Whisk the breadcrumbs, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper into the remaining onion mixture. Mix in the turkey. Form 1 1/2-inch meatballs. Add the meatballs to the slow cooker. Cover and cook on low heat for 6 hours.

Yummy dinner!