black bean–sweet potato chili

INGREDIENT

• 2 large dark-orange sweet potatoes (11⁄2 lb), peeled, cut into 1⁄2-inch cubes (about 5 cups)
• 3 cups chopped onions (3 large)
• 3 cloves garlic, fi nely chopped
• 1 tablespoon ground cumin
• 2 tablespoons chili powder
• 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
• 2 teaspoons red wine vinegar Shredded cheese Sour cream

 

 

METHOD

1 Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix sweet potatoes, onions, garlic, cumin, chili powder, 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 chili topped with cheese and sour cream.

 

time-saver

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.

 

1 SERVING:

Calories 260; Total Fat 2g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 900mg; Total Carbohydrate 48g (Dietary Fiber 13g); Protein 12g EXCHANGES: 21⁄2 Other Carbohydrate, 2 Vegetable, 1 Lean Meat CARBOHYDRATE CHOICES: 3