Black Bean–Sweet Potato Chili

PREP TIME: 35 Minutes

START TO FINISH: 7 Hours 35 Minutes

Makes 8 servings

 

INGREDIENT

• 2 large dark-orange sweet potatoes (1½ lb), peeled, cut into
• ½-inch cubes (about 5 cups)
• 3 large onions, chopped (3 cups)
• 3 cloves garlic, finely chopped
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 can (28 oz) diced tomatoes, undrained
• 1 can (16 oz) refried black beans
• 1 can (15 oz) black beans, drained, rinsed
• 2 cups chicken broth (from 32-oz carton)
• 2 teaspoons red wine vinegar
• Shredded cheese, if desired
• Sour cream, if desired

 

 

METHOD

1 Spray 5- to 6-quart slow cooker with cooking spray. In slow

cooker, mix sweet potatoes, onions, garlic, chili powder, cumin,

tomatoes, refried beans, black beans and broth.

 

2 Cover; cook on Low heat setting 7 to 8 hours (or on High heat

setting 3 hours 30 minutes to 4 hours).

 

3 Before serving, stir in vinegar. Serve with cheese and sour

cream.

 

1 Serving: Calories 260; Total Fat 2g (Saturated Fat 0.5g, Trans Fat 0g); Cholestero l 0mg;

Sodium 900mg; Total Carbohydrate 48g (Dietary Fiber 13g); Protein 12g Exchanges: 2½

Other Carbohydrate, 2 Vegetable, 1 Lean Meat Carbohydrate Choices: 3

Tip Make quick work of chopping the garlic and onions by enlisting the help of your food processor. Start by chopping the garlic first, then add the onions and continue chopping. Depending on the size of your food processor, you may need to do the onions in batches. Either way, you save time and tears!