Slow-Cooker Sweet Potato Black Bean Chili

by Lauren on February 8, 2008

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: 
  1. 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.
  2. 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
Related Posts Plugin for WordPress, Blogger...

Comments on this entry are closed.

Previous post:

Next post: