Slow-Cooker Spicy Sweet Potato Chili
TOTAL TIME: Prep: 20 min. Cook: 4 hours
YIELD: 4 servings.
While this recipe contains no meat, it still has plenty of protein—plus vitamins and minerals. I love sweet potatoes, and they're even better mixed with black beans. Serve the chili with crackers or even spooned into tortilla shells (yes, I made sweet potato tacos out of this). —Jennifer Butz, Atlanta, Georgia
Ingredients
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2 large sweet potatoes, peeled and cubed
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1 can (14-1/2 ounces) black beans, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
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1 cup water
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1 tablespoon chili powder
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1 teaspoon ground ginger
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1 teaspoon ground cumin
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/4 cup minced fresh cilantro
Directions
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1.
In a 3- or 4-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low until sweet potatoes are tender, 4-5 hours. Just before serving, stir in cilantro.
Nutrition Facts
1-1/2 cups: 300 calories, 1g fat (0 saturated fat), 0 cholesterol, 811mg sodium, 64g carbohydrate (21g sugars, 12g fiber), 9g protein.
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