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Black Bean-Sweet Potato Chili

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  • Prep 35 min
  • Total 7 hr 35 min
  • Servings 8
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Made in a slow cooker, this vegetarian chili is an easy, satisfying supper for eight.
Created Sep 8, 2011
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Ingredients

  • 2 large dark-orange sweet potatoes (1 1/2 lb), peeled, cut into 1/2-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) Muir Glen organic diced tomatoes, undrained
  • 1 can (16 oz) refried black beans
  • 1 can (15 oz) Progresso black beans, drained, rinsed
  • 2 cups Progresso chicken broth (from 32-oz carton)
  • 2 teaspoons red wine vinegar
  • Shredded cheese, if desired
  • Sour cream, if desired

Steps

  •  
    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 chili with cheese and sour cream.

Nutrition Information

No nutrition information available for this recipe
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