Slow cooker vegetarian chili with sweet potatoes
- Number of Servings: 6
Ingredients
1 medium red onion, chopped1 green bell pepper, chopped4 garlic cloves, chopped1 tablespoon chili powder1 tablespoon ground cumin1/4 teaspoon ground cinnamonkosher salt and black pepper1 28-ounce can fire-roasted diced tomatoes1 15.5-ounce can black beans, rinsed1 15.5-ounce can kidney beans, rinsed1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch piecessour cream, sliced scallions, sliced radishes, and tortilla chips, for serving
In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black 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 for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
Serve the chili with the sour cream, scallions, radishes, and tortilla chips.
Serving Size: 6-8 2 cups servings8
Number of Servings: 6
Recipe submitted by SparkPeople user HOLLYHIRT14.
Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
Serve the chili with the sour cream, scallions, radishes, and tortilla chips.
Serving Size: 6-8 2 cups servings8
Number of Servings: 6
Recipe submitted by SparkPeople user HOLLYHIRT14.
Nutritional Info Amount Per Serving
- Calories: 243.9
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 517.5 mg
- Total Carbs: 48.5 g
- Dietary Fiber: 14.6 g
- Protein: 12.3 g
Member Reviews