Slow-Cooker Vegetarian Chili With Sweet Potatoes

Slow-Cooker Vegetarian Chili With Sweet Potatoes
Con Poulos
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preparation
20
minutes
cooking
500
minutes
Serves 4

Ingredients

1
medium red onion, chopped
1
green bell pepper, chopped
4
garlic cloves, chopped
1
tablespoon
chili powder
1
tablespoon
ground cumin
2
teaspoons
unsweetened cocoa powder
1/4
teaspoon
ground cinnamon
kosher salt and black pepper
1
28-ounce
can fire-roasted diced tomatoes
1
15.5-ounce
can black beans, rinsed
1
15.5-ounce
can kidney beans, rinsed
1
medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
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.

 

Kay Chun
January 2011

Nutritional Information

  • Per Serving
  • Calories 240
  • 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
What does this mean? See Nutrition 101.

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