Slow Cooker Vegetarian Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 medium red onion, chopped 1 green bell pepper, chopped 4 garlic cloves, chopped 1 tablespoon chili powder 1 tablespoon ground cumin 2 teaspoons unsweetened cocoa powder 1/4 teaspoon ground cinnamon 1 teaspoon salt 1/4 teaspoon black pepper 1 28-ounce can fire-roasted diced tomatoes 1 15.5-ounce can black beans, rinsed 1 15.5-ounce can kidney beans, rinsed 1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces 1 chipotle pepper in adobo, chopped
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: Makes 4 large servings.
Number of Servings: 4
Recipe submitted by SparkPeople user AKYOGALOVER.
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: Makes 4 large servings.
Number of Servings: 4
Recipe submitted by SparkPeople user AKYOGALOVER.
Nutritional Info Amount Per Serving
- Calories: 224.1
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 972.7 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 12.0 g
- Protein: 10.4 g
Member Reviews