Slow-Cooker Vegetarian Chili w/Sweet Potato
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 med red onion, chopped1 green bell pepper, chopped4 garlic cloves, chopped1 tbsp chili powder1 tbsp ground cumin2 tsp unsweetened cocoa powder1/4 tsp ground cinnamon1 tsp Kosher salt1/4 tsp black pepper1 28-oz can fire-roasted diced tomatoes (w/juice)1 15.5 black beans, rinsed1 15.5 kidney beans, rinsed1 med sweet potato (about 8 oz), peeled and cut into 1/2-in piecesOptional: Sour Cream, Sliced Scallions, Sliced radishes, and Tortilla Chips, for serving
In a 4 to 6-quart slow cooker, combine the onion, bell paper, garlic, chili powder, cumin, cocoa, cinnamon, salt and pepper. Add the tomatoes (and their liquid), beans, sweet potato and 1 cup water.
Cover and cook until the sweet potatoes are tender and the chili has thickened. On Low: 7 to 8 hours. On High: 4 to 5 hours.
Serve the chili with the sour cream, scallions, radishes and tortilla chips as desired.
Nutrition: 241 calories; 2g fat (0 sat); 0mg cholesterol; 1217mg sodium; 11g protein, 47g carbohydrates; 13g sugar, 13g fiber; 4mg iron; 134mg calcium
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DMKELLER2002.
Cover and cook until the sweet potatoes are tender and the chili has thickened. On Low: 7 to 8 hours. On High: 4 to 5 hours.
Serve the chili with the sour cream, scallions, radishes and tortilla chips as desired.
Nutrition: 241 calories; 2g fat (0 sat); 0mg cholesterol; 1217mg sodium; 11g protein, 47g carbohydrates; 13g sugar, 13g fiber; 4mg iron; 134mg calcium
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DMKELLER2002.
Nutritional Info Amount Per Serving
- Calories: 329.0
- Total Fat: 2.9 g
- Cholesterol: 1.4 mg
- Sodium: 1,047.1 mg
- Total Carbs: 61.4 g
- Dietary Fiber: 20.2 g
- Protein: 18.0 g
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