Slow-Cooker Sausage, Sweet Potato and Black Bean Chili

By carvalhohm2

Ingredients

• 1 lb ground Italian pork sausage
• 3 teaspoons chili powder
• 1 teaspoon ground cumin
• 3 cups beef flavored broth (from 32-oz carton)
• 1 can (28 oz) fire roasted crushed tomatoes, undrained
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, drained, rinsed
• 2 medium dark-orange sweet potatoes, peeled, cut into 3/4-inch cubes (about 4 cups)
• 1 cup shredded Mexican cheese blend (4 oz)
• 1 can (8 oz) refrigerated crescent dinner rolls (8 rolls), if desired

Details

Servings 8
Cooking time 315mins
Adapted from pillsbury.com

Preparation

Step 1

1 In 10-inch nonstick skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until sausage is thoroughly cooked; drain.

2 Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix sausage and remaining ingredients except cheese and rolls

3 Cover; cook on Low heat setting 5 to 6 hours. Meanwhile, bake crescent rolls as directed on can. Stir chili well before serving. Top each serving with cheese. Serve with rolls.

Not a fan of sweet potatoes? Swap out the sweet potatoes for regular potatoes instead.

A dollop of sour cream and chopped fresh cilantro take this chili to another level.