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Slow-Cooker Sausage, Sweet Potato and Black Bean Chili

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  • Prep 15 min
  • Total 5 hr 15 min
  • Servings 8
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Sweet potatoes and black beans add a southwestern flair to this bold and hearty chili.
Created May 14, 2018
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Ingredients

  • 1 lb (500 g) ground Italian pork sausage
  • 3 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 3 cups beef flavoured broth
  • 1 can (796 mL) fire roasted crushed tomatoes, undrained
  • 1 can (796 mL) diced tomatoes, undrained
  • 1 can (540 mL) black beans, drained, rinsed
  • 2 medium dark-orange sweet potatoes, peeled, cut into 3/4-inch cubes (about 4 cups)
  • 1 cup shredded Mexican cheese blend
  • 1 can (8 count) Pillsbury™ refrigerated crescents, if desired

Steps

  •  
    1
    In 10-inch nonstick skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until sausage is thoroughly cooked; drain.
  •  
    2
    Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix sausage and remaining ingredients except cheese and rolls.
  •  
    3
    Cover; cook on Low heat setting 5 to 6 hours. Meanwhile, bake crescents as directed on can. Stir chili well before serving. Top each serving with cheese. Serve with crescents.

Expert Tips

  • Tip 1
    Not a fan of sweet potatoes? Swap out the sweet potatoes for regular potatoes instead.
  • Tip 2
    A dollop of sour cream and chopped fresh cilantro take this chili to another level.

Nutrition Information

330 Calories, 12g Total Fat, 16g Protein, 40g Total Carbs, 3g Sugars

Nutrition Facts

Serving Size: 8
Calories
330
Total Fat
12g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
35mg
Sodium
950mg
Total Carbs
40g
Dietary Fiber
10g
Sugars
3g
Protein
16g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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