Slow-Cooker Vegetarian Chili With Sweet Potatoes
Ingredients:
- 1 Sweet Potatoes 1 medium, cut into 1⁄2-inch pieces
- 28 oz Diced Fire Roasted Tomatoes 1 large can
- 15.5 oz Canned Black Beans 1 can, rinsed and drained
- 15.5 oz Canned Red Beans 1 can, rinsed and drained
- 1 c Red Onions 1 onion, medium, chopped
- 1 Bell Peppers green, chopped
- 4 cloves Garlic minced or pressed
- 1 tbsp Chili Powder
- 1 tbsp Cumin ground
- 2 tsp Cocoa Powder unsweetened
- 0.25 tsp Cinnamon ground
- 1 tsp Sea Salt
- .25 tsp Ground Black Pepper
- 1 c Water
Instructions:
- 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 with liquid, beans, sweet potato, and 1 cup water.
- 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 the chili with the sour cream, scallions, radishes, and tortilla chips
Nutrition
Calories: 327kcal | Carbohydrates: 64g | Protein: 16g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1663mg | Potassium: 1026mg | Fiber: 19g | Sugar: 12g | Vitamin A: 10560IU | Vitamin C: 57.9mg | Calcium: 182mg | Iron: 6.6mg
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