Chili is one of our favorite winter meals. Packed with protein and warm spices it’s a bowl full of satisfaction on a cold winter day. A delicious and healthy alternative to a meat base is to use sweet potatoes. You may already have all the ingredients for this version in your pantry. Just throw everything in and let the slow cooker do all the work.
Ingredients:
3-4 sweet potatoes (yams) peeled and cubed
1 medium red onion chopped
2 (14.5 ounce) cans stewed tomatoes
2 cans mixed chili beans
1 can black beans (drained)
3 cloves garlic, chopped finely
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon freshly ground pepper
1 can tomato paste for thickening (optional)
Directions:
Place the cubed sweet potatoes in the bottom of a 5 quart slow cooker. Put the onions on top of the potatoes. Add all remaining ingredients (minus the tomato paste) to the crock, give a gentle toss. Cook on low for 6 to 8 hours or on high for 4 to 5.
In the last hour, check that the sweet potatoes are tender. If needed, add tomato paste to thicken and finish cooking on high.
Serve with optional toppings such as plain yogurt, low fat shredded cheese, sliced avocado, chopped cilantro and cornbread with kernels or corn tortillas on the side.
Nutrition Facts:
Calories: 278kcal | Carbohydrates: 57g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Sodium: 1247mg | Potassium: 1464mg | Fiber: 16g | Sugar: 14g | Vitamin A: 10440IU | Vitamin C: 58mg | Calcium: 165mg | Iron: 7mg
Total Servings: 6
Check back for our recipe for lentil and kale chili.
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