Smoky Slow-cooker Sweet Potato and Black Bean Chili
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 216.0
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 218.6 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 15.4 g
- Protein: 10.6 g
View full nutritional breakdown of Smoky Slow-cooker Sweet Potato and Black Bean Chili calories by ingredient
Introduction
You'll need a 6 quart slow-cooker for this recipe. (I use the large oval one).This is a nice, smoky, spicy chili. You'll may want rice or bread to cut the heat!
NOTE: The nutritional information assumes that you use PAM to fry the onions and mushrooms, not oil. I didn't include the salt in the nutritional count, since the amount you'll use varies so much by taste. You'll need a 6 quart slow-cooker for this recipe. (I use the large oval one).
This is a nice, smoky, spicy chili. You'll may want rice or bread to cut the heat!
NOTE: The nutritional information assumes that you use PAM to fry the onions and mushrooms, not oil. I didn't include the salt in the nutritional count, since the amount you'll use varies so much by taste.
Number of Servings: 10
Ingredients
-
1 Cup onion, diced
6 cloves garlic, minced
1.5 cups white mushrooms, halved or quartered
1.5 cups cremini mushrooms, halved or quartered
1 14 1/2 oz can diced tomatoes with chilies
1 14 1/2 oz can diced tomatoes
1 15 oz can black beans
1 15 oz can navy beans
1 medium sweet potato (about 5"), cubed
2 medium red peppers (about 250g total), cut in bite-sized chunks
2 Tbsp chili powder with chipotle
1 Tbsp smoked paprika
1/2 tsp black pepper
salt to taste
Directions
Saute the onion, garlic and mushrooms on medium heat until slightly softened.
In a large crockpot, combine this mixture with all other ingredients. Cook 8 to 10 hours on low. Check the spiciness and feel free to add more spices at this point.
Makes approximately 10 one-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user MYCRAZYHAIR.
In a large crockpot, combine this mixture with all other ingredients. Cook 8 to 10 hours on low. Check the spiciness and feel free to add more spices at this point.
Makes approximately 10 one-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user MYCRAZYHAIR.