Three Beans Chili with Sweet Potato (Vegetarian)

I use slow-cooker on Sundays – our day for field trips or hiking. It’s also day-before-shopping so I used pantry to make my meal.  Recipe adapted from Real Simple, chili is very tasty, hot and hearty. Great for cold weather days.

Three Beans Chili with Sweet Potato (Vegetarian)

Yield: 4 servings

1/2 medium red onion, chopped
1 bell pepper, chopped
4 garlic cloves, chopped
1 tbsp. chili powder
1 tbsp. ground cumin
2 tsp. unsweetened cocoa powder
1/4 tsp. ground cinnamon
salt and black pepper
3 cups diced tomatoes
1 cup black beans, rinsed
1 cup kidney beans, rinsed
1 cup white beans, rinsed
1 medium sweet potato, peeled and cut into 1⁄2-inch pieces

sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving

Combine in slow-cooker bowl onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, about teaspoon of salt, and pinch of black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1/4 cup water.

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.

Serve the chili with the sour cream, scallions, radishes, and tortilla chips.

1 serving (without additions) is about 226 calories

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