Crockpot Sweet Potato & Black Bean Chili, modified

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 200.9
  • Total Fat: 7.3 g
  • Cholesterol: 10.6 mg
  • Sodium: 585.2 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 6.9 g
  • Protein: 8.3 g

View full nutritional breakdown of Crockpot Sweet Potato & Black Bean Chili, modified calories by ingredient


Introduction

A vegetarian recipe from Eating Well that I modified. I made with chorizo- can be omitted if you want/need a vegetarian dish. A vegetarian recipe from Eating Well that I modified. I made with chorizo- can be omitted if you want/need a vegetarian dish.
Number of Servings: 10

Ingredients

    2 links, chorizo
    1.5 tbsp coconut oil
    2-3 cups cubed sweet potato
    1 large onion, diced
    4 cloves garlic, minced
    2 tablespoons chili powder
    4 teaspoons ground cumin
    1/2 teaspoon ground chipotle chile (may omit- I did, so it is not included in nutritional info)
    2 1/2 cups water (this was a lot of water- 2 cups may be better)
    1 bag of dried black beans, prepped
    1 14.5-ounce can diced tomatoes, not drained
    4 teaspoons lime juice
    optional- 1/2 cup chopped fresh cilantro

Tips

May substitute cubed squash for the sweet potato. Serve with sour cream and cheddar cheese.


Directions

Heat a large saute pan over medium-high heat. Add chorizo and cook until no longer pink. Remove from pan and slice into coins. While slicing chorizo, heat oil in same pan, add sweet potato and onion and cook, stirring often, until the onion is just beginning to soften, about 3 minutes. Add garlic, chili powder, cumin and chipotle and cook, stirring constantly, for 30 seconds.
Transfer everything to a crockpot. Add water, beans, tomatoes & juice, and lime juice; cook on low for 8 hours. Turn off the crockpot and stir in cilantro.

Serving Size: makes about 10 1-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user MOM2ALEX2004.