Slow Cooker Vegetarian Sweet Potato Chili
Slow cooker vegetarian sweet potato chili recipe
Servings: 8
Ingredients
- 15 oz can of kidney beans drained
- 15 oz can of black beans drained
- 2 15 oz cans chili beans do not drain
- 28 oz diced tomatoes
- 15 oz can of sliced stewed tomatoes
- 6 oz tomato paste
- 10 cloves garlic minced
- 1 medium onion finely diced
- 1 cup vegetable broth
- 1 medium sweet potato diced into small chunks
- 2.5 tablespoons chili powder
- 1 tablespoon paprika
- 3.5 tablespoons cumin
- 1 teaspoon sea salt
- ⅛ teaspoon cayenne
- 1 teaspoon pepper
For Serving
- chopped cilantro
- fresh squeezed lime juice
- sour cream
- shredded mexican cheese
- corn chips
Instructions
- Add all ingredients for chili into a 6 quart slow cooker
- Cook on high for 5 - 6 hours, until sweet potato is soft and onions are no longer crunchy
- Serve with toppings of choice
Nutrition
Calories: 243kcal | Carbohydrates: 48g | Protein: 13g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 902mg | Potassium: 1166mg | Fiber: 14g | Sugar: 9g | Vitamin A: 5826IU | Vitamin C: 22mg | Calcium: 140mg | Iron: 8mg