Black Bean and Sweet Potato Chili
- Number of Servings: 8
Ingredients
2 tbs olive oil 1 medium yellow onion, chopped 4 cloves of garlic, minced 2 teaspoons sea salt 1 large sweet potato--peeled and cut into .5" cubes 3 small carrots--peeled chopped 1 28 oz can of diced tomatoes, in juice 4 15 oz cans black beans, rinsed and drained 1 tbs cumin 1 tbs chili powder 1 tsp cocoa powder 1 c. water
Sauté oil, onions, garlic and salt until onions are translucent.
Put chopped sweet potato and carrot in the bottom of the slow cooker, add onion mixture, layer beans and tomatoes with the spices. Cook on high for about 6 hours.
When it starts to smell really nice, stir it around and add a cup of water. (at 5 or 5.5 hours)
The chili can be served on top of brown rice or with corn bread. :)
Number of Servings: 8
Recipe submitted by SparkPeople user KATIEDIVINA.
Put chopped sweet potato and carrot in the bottom of the slow cooker, add onion mixture, layer beans and tomatoes with the spices. Cook on high for about 6 hours.
When it starts to smell really nice, stir it around and add a cup of water. (at 5 or 5.5 hours)
The chili can be served on top of brown rice or with corn bread. :)
Number of Servings: 8
Recipe submitted by SparkPeople user KATIEDIVINA.
Nutritional Info Amount Per Serving
- Calories: 330.1
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 873.2 mg
- Total Carbs: 58.2 g
- Dietary Fiber: 16.7 g
- Protein: 16.8 g
Member Reviews
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MEESCHKA
This chili is delicious. The sweet potatoes are a good addition. Instead of 4 cans of black beans. I used 2 cans of black beans, one can of red beans, and one can of chili bean mixture. I also added about 2 tablespoons of chopped jalapenos. It added some heat without overpowering the flavors. - 7/6/11