As the weather turns cooler nothing beats a good bowl of chili.
This meatless slow cooker recipe is a great recipe to put together in the morning and can be ready when you get home from work.
It has many health benefits from the fiber and protein in the beans and being so low in fat content.
Slow-Cooker Vegetarian Chili with Sweet Potatoes
1 medium red onion, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
¼ teaspoon black pepper
1 28-ounce can fire-roasted diced tomatoes
1 15.5-ounce can black beans, rinsed
1 15.5-ounce can kidney beans, rinsed
1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
Sour cream, sliced scallions, sliced radishes and tortilla chips, for serving
Directions: In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
Serve the chili with the sour cream, scallions, radishes, and tortilla chips.
Yield: Serves 4
Nutritional Information (per serving):
Fat: 2 g
Cholesterol: 0 mg
Protein: 11 g
Carbohydrates: 47 g
Sodium: 405 mg