Slow Cooker Sweet Potato Chickpea Chili
Ingredients:
Chili
- 6 oz Sweet Potatoes 1 sweet potato, peeled and cut into 1.5-2 inch cubes (roughly 5 cups/700g)
- 2 cloves Garlic minced or pressed
- 1 c Onions 1 onion, medium, diced
- .5 c Carrots 1 carrot, peeled and diced
- 14 oz Chickpeas 1 can, drained and rinsed
- 14 oz Diced Tomatoes 1 can
- 0.75 c Tomato Sauce
- 2 tbsp Chipotle Peppers In Adobo Sauce use the adobo sauce only
- 1 tbsp Chili Powder
- 0.50 tsp Cumin ground
- 0.50 tsp Sea Salt
- 0.25 c Vegetable Broth
After cooking:
- 1 tbsp Lime Juice
Instructions:
- Add all ingredients to the base of a 5 quart slow cooker. Mix with a spatula until completely combined.
- Cook on lowest setting for 8-10 hours.
- Before serving, *gently* stir in the lime juice.
- Serve with avocado, cilantro, yogurt/sour cream, and tortilla chips.
Notes
Note: To Serve (Optional)
Avocado
Cilantro leaves
Sour cream or Greek yogurt
Tortilla chips
Avocado
Cilantro leaves
Sour cream or Greek yogurt
Tortilla chips
Nutrition
Calories: 262kcal | Carbohydrates: 49g | Protein: 11g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 801mg | Potassium: 933mg | Fiber: 12g | Sugar: 13g | Vitamin A: 9800IU | Vitamin C: 21mg | Calcium: 122mg | Iron: 5.3mg
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