Description
A warm, savory chili perfect for weeknight dinners or weekend gatherings, loaded with nutritious ingredients.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes with green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, sour cream
Instructions
- In a crock pot, combine the diced sweet potatoes, black beans, diced tomatoes, chopped onion, minced garlic, vegetable broth, cumin, chili powder, salt, and pepper.
- Stir well to combine all ingredients, allowing the spices to embrace the vegetables.
- Cover and cook on low for 360-480 minutes or on high for 180-240 minutes until the sweet potatoes are tender and flavors have melded beautifully.
- Serve hot, topped with creamy avocado, fresh cilantro, or a dollop of sour cream if desired.
Notes
This chili is perfect for meal prepping and keeps well in the fridge for about 5 days.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg