Slow-Cooker Vegetarian Chili with Sweet Potatoes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 372.7
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,723.2 mg
- Total Carbs: 68.3 g
- Dietary Fiber: 19.5 g
- Protein: 19.6 g
View full nutritional breakdown of Slow-Cooker Vegetarian Chili with Sweet Potatoes calories by ingredient
Introduction
From Real Simple, January 2011 From Real Simple, January 2011Number of Servings: 4
Ingredients
-
1 medium red onion, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
1 tbsp chili powder
1 tbsp ground cumin
2 tsp unsweetened cocoa powder
1/4 tsp ground cinnamon
Kosher salt and black pepper
1 28-oz can fire-roasted diced tomatoes
1 15.5-oz can black beans, rinsed
1 15.5-oz can kidney beans, rinsed
1 medium sweet potato, peeled and cut into 1/2-inch pieces
Directions
In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 tsp salt, and 1/4 tsp 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 7-8 hours, or on high for 4-5 hours.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user SWEETSIECOLA.
Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7-8 hours, or on high for 4-5 hours.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user SWEETSIECOLA.