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Slow-Cooker Vegetarian Chili With Sweet Potatoes

Slow-Cooker Vegetarian Chili With Sweet Potatoes
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By January, 2011

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
What does this mean? See Nutrition 101 .

Quick Tip

Kitchen timer
The chili can be refrigerated, covered, for up to 3 days or frozen for up to 3 months.

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