Sweet Potato Chili

By kspurlock

Vegetarian Chili with Sweet Potatoes

Ingredients

• 1 Medium chopped onion
• 1/2 Cup diced green or red bell peppers or a combination
• 1 Cup sliced carrots
• 2 Cloves minced garlic
• 2 teaspoons cumin
• 1/2 teaspoon each salt and black pepper
• 1/4 Cup vegetable broth
• 1 (28 ounce) can undrained diced tomatoes
• 1 (11 ounce) jar mild or medium salsa
• 2 Medium peeled cubed sweet potatoes (or 3 medium if you don't want to cuse baking potatoes)
• 1 Medium peeled cubed baking potato
• 1 (15 ounce)can rinsed red kidney beans
• 1 (15 ounce) can rinsed red beans
• 1 (15 ounce) can rinsed black-eyes beans
• 1 Cup frozen corn
• 1 Medium diced zuccinini

Preparation

Step 1

In a 4-quart or larger slow cooker, combine onion, bell pepper, carrots, garlic, cumin, salt, pepper, broth, tomatoes, salsa and both potatoes; mix well. Cover and cook on low 6 hours or until potatoes are tender. Raise heat to high. Add both beans, peas, corn and zucchini; cook 30 more minutes or until heated through. Makes about 12 cups.