Vegetarian Bean and Sweet Potato Chili for Slow Cooker

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 271.0

Total Fat: 3.5 g
Cholesterol: 0.0 mg
Sodium: 717.4 mg
Total Carbs: 52.6 g
Dietary Fiber: 13.7 g
Protein: 9.9 g

View full nutritional breakdown of Vegetarian Bean and Sweet Potato Chili for Slow Cooker calories by ingredient

Introduction

Modified from "Fresh from the Vegetarian Slow Cooker." This version contains more beans and spices than the original. The sweet potatoes break apart to give it some body. Modified from "Fresh from the Vegetarian Slow Cooker." This version contains more beans and spices than the original. The sweet potatoes break apart to give it some body.

Minutes to Prepare: 15

Minutes to Cook: 360

Number of Servings: 6

Ingredients

1 tbsp olive oil

1 medium onion, diced

1 red bell pepper, diced

3 cloves garlic

2 tbsp chili powder

1 tsp cumin

1 tsp coriander

1 tsp salt

Cayenne pepper to taste (1/4 tsp for fairly mild chili)

4 cups diced sweet potato

1 14 oz can crushed tomatoes

1 can kidney beans, drained and rinsed

1 can black beans, drained and rinsed

1.5 cups water

Directions

Saute onion, pepper and garlic in a frying pan on medium heat until soft. Add spices and cook for an additional 30 seconds or so.

Add the sauteed veggies and all other ingredients to the slow cooker. Cook on low for 6-8 hours.

Serving Size: Makes 6 servings, about 1 cup each

Number of Servings: 6

Recipe submitted by SparkPeople user MARASCA.