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Slow Cooker Vegetarian Sweet Potato Chili

Joy Shull
  • 2018 minutes
  • Serves 6

INGREDIENTS

15 oz

can of kidney beans, drained

15 oz

can of black beans, drained

2 15 ounce cans

chili beans (not drained)

28 oz

diced tomatoes

15 oz

can of sliced stewed tomatoes

6 oz

tomato paste

10 cloves

garlic, minced

1

medium onion, finely diced

1 cup

vegetable broth

1

medium sweet potato, diced into small chunks

2 1/2 tbsp

chili powder

1 tbsp

paprika

3 1/2 tbsp

cumin

1 tsp

sea salt

1/8 tsp

cayenne

1 tsp

pepper

For Serving::

chopped cilantro

fresh squeezed lime juice

sour cream

shredded mexican cheese

corn chips