Slow-Cooker Sweet Potato Black Bean Chili
Ingredients:
- 1 onion, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
- kosher salt and black pepper
- 1 15.5-ounce can fire roasted tomatoes
- 1 15.5-ounce can black beans, rinsed
- 1 cup vegetable broth
- 1 medium sweet potato, peeled and cut into 1 in cubes
Directions:
- In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and vegetable broth.
- Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
Serve with avocado, sour cream (or yogurt), and tortilla chips.
Nutritional Information
- Per ServingServing Size: Serves 4
- Calories 240
- Fat 2g
- Sat Fat 0g
- Cholesterol 0mg
- Sodium 1217mg
- Protein 11g
- Carbohydrate 47g
- Sugar 13g
- Fiber 13g
- Iron 4mg
- Calcium 134mg
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