Slow Cooker Black Bean Sweet Potato Chili

Made in a slow cooker, this vegetarian chili is an easy, satisfying supper for eight.

Yield

8 servings

Ingredients

2 large dark-orange sweet potatoes (1 1/2 pounds), peeled, cut into
1/2-inch cubes (about 5 cups)
3 large onions, chopped (3 cups)
3 cloves garlic, finely chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 (28 ounce) can organic diced tomatoes, undrained
1 (16 ounce) can refried black beans
1 (15 ounce) can black beans, drained, rinsed
2 cups chicken broth (from 32 ounce carton)
2 teaspoons red wine vinegar
shredded cheese, if desired
sour cream, if desired

Directions

Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix sweet potatoes, onions, garlic, chili powder, cumin, tomatoes, refried beans, black beans and broth.

Cover; cook on LOW heat setting 7 to 8 hours (or on HIGH heat setting 3 hours 30 minutes to 4 hours).

Before serving, stir in vinegar. Serve chili with cheese and sour cream.

Estimated Time

Preparation Time: 35 minutes
Cook Time: 7 hours
Total Time: 7 hours 35 minutes

Additional Information

Make quick work of chopping the garlic and onions by enlisting the help of your food processor. Start by chopping the garlic first, then add the onions and continue chopping. Depending on the size of your food processor, you may need to do the onions in batches. Either way, you save time and tears!

Nutritional Information

Amount per serving: Calories 260 (Calories from Fat 20), Total Fat 2 g (Saturated Fat 1/2 g, Trans Fat 0 g), Cholesterol 0 mg; Sodium 900 mg; Total Carbohydrate 48 g (Dietary Fiber 13 g, Sugars 10 g), Protein 12 g; Exchanges: 2 1/2 Other Carbohydrate; 2 Vegetable; 1 Lean Meat; Carbohydrate Choices: 3

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