Servings 8 servings |
Ingredients
- 4 cups sweet potato chunks about 2-inch chunks and 1 3/4 pounds
- 1 onion chopped
- 1 tsp garlic minced
- 1 (15-ounce) can dark red kidney beans rinsed and drained
- 1 red bell pepper cored and chopped
- 1 (14 1/2 ounce) can fire roasted diced tomatoes
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 1/2 tsp paprika
- 1 cup water or vegetable broth
- 1/2 cup orange juice or water
Ingredients
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Instructions
- In 3 ½-6-quart slow cooker, insert plastic liner if desired, and add all ingredients to pot. Cook on LOW 6-8 hours, or until sweet potatoes are is tender.
Nutritional Info
Per Serving: Calories 166 Calories from Fat 3% Fat 1g Saturated Fat 0g Cholesterol 0mg Sodium 261mg Carbohydrates 37g Dietary Fiber 9g Total Sugars 10g Protein 6g, Dietary Exchanges: 2 starch, 1 vegetable
Terrific Tip: Make this even easier by cutting up the vegetables the night before and have them ready to go in the morning. Cut slow-cooking vegetables, such as carrots, into small pieces. Cut quick-cooking vegetables, such as zucchini and sweet peppers, into bigger pieces.
Serving suggestion: Serve my Sweet Potato Chili recipe over couscous, polenta, or rice, if desired.
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