Slow-Cooker Vegetarian Chili With Sweet Potatoes

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Photo by Con Poulos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 240 calories
    • Fat 2 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 1217 mg
    • Protein 11 g
    • Carbohydrate 47 g
    • Sugar 13 g
    • Fiber 13 g
    • Iron 4 mg
    • Calcium 134 mg
  • January 2011

Ingredients

  1. Check 1 medium red onion, chopped
  2. Check 1 green bell pepper, chopped
  3. Check 4 garlic cloves, chopped
  4. Check 1tablespoon chili powder
  5. Check 1tablespoon ground cumin
  6. Check 2teaspoons unsweetened cocoa powder
  7. Check 1/4teaspoon ground cinnamon
  8. Check kosher salt and black pepper
  9. Check 128-ounce can fire-roasted diced tomatoes
  10. Check 115.5-ounce can black beans, rinsed
  11. Check 115.5-ounce can kidney beans, rinsed
  12. Check 1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
  13. Check sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving

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 1 cup water.
  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).
  3. Serve the chili with the sour cream, scallions, radishes, and tortilla chips.