Sweet Potato Chili
By jleone
per cup: 171 calories, 7 g protein, .5 g fat, no saturated fat, 35 g carbs, no cholesterol, 568 mg sodium, 8 g fiber
- 12
- 15 mins
- 21 mins
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Ingredients
- 1 med chopped onion
- 1/2 c diced green or red bell pepper, or a combination
- 1 c sliced carrots
- 2 cloves minced garlic
- 2 tsp cumin
- 1/2 tsp ea/ salt and pepper
- 1/4 c veg broth
- 1 (28 oz) can undrained diced tomatoes
- 1 (11 oz) jar mild or medium salsa
- 2 med peeled cubed sweet potatoes
- 1 med peeled cubed baking potato
- 1 (15 oz) can rinsed red kidney beans
- 1 (15 oz) can rinsed black eyed peas
- 1 c frozen corn
- 1 med diced zuchini
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 hrs or until potatoes are tender. Raise heat to high. Add both beans, peas, corn and zucchini; cook 30 more mins or until heated through.
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