recipes // sweet potato crockpot chilli

today i'd like to introduce you to my friend, meghan newsom. we met a little while ago (i can't exactly remember how) but i'm so glad we did! meghan is a beautiful person and an incredible photographer. she's also a lover of adventures and the outdoors. a girl after my own heart. we are hoping to meet up sometime this year when she and her hubs come through chattanooga. yay blogger friends! be sure to stop by her blog and her shop later! :) but first, take a look at this delicious recipe!

Hello lovelies! My name is Meghan, and I'm popping over from eat.live.make to share this easy and delicious gluten free & vegan crockpot recipe with you guys. Eat.live.make is my space where I share all about simple, healthy and creative living. I've gotten to know Megan over the past few months, and am so honored to be on this space today!

I have made this chilli countless times over the fall and winter this year, and just can't get enough of it. It kind of varies each time I make it because I tend to throw whatever veggies we have in the fridge in the pot as well. This soup is a staple for us because it's very inexpensive to make and makes so much that we can eat off of it for several days.

I'm going to give you guys the "base" recipe, but know that you can modify it with whatever veggies and beans you want!

Ingredients: 
- 2 boxes veggie broth (find out how to make your own here) // you can add more or less depending on how much soup you want to make and how many people you want to feed!
- 2 sweet potatoes, peeled and cubed
- 1 can beans (I make my own black beans for this, but you can use kidney, black, white or lentils)
- 1 red onion
- 3 carrots, cubed
- 2 TBS cumin
- 1 TBS cinnamon
- white or brown rice for serving
- salt and pepper to taste (salt really brings out the flavor of this dish)
- 3 cloves garlic

 Directions: 
- Add all ingredients to crockpot and turn on high for 10 hours, or until done. All of your veggies should be soft, and it should be boiling!
- Serve over rice (we use sushi rice and it's SO GOOD). ** This makes a lot of soup! It can be stored in the fridge for a week, or frozen to be eaten at a later date.**

I'd love to get to know you guys better! Come visit the blog, check out my photography site, or follow along on instagram// facebook// pinterest !