Black bean-sweet potato chili
Preparation time: 3 hr and 50 min
2 large dark orange sweet potatoes (1 1/2 lb), peeled, cut into 1/2-inch cubes (about 5 cups)
3 large onions, chopped (3 cups)
3 cloves garlic, finely chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 can (28 oz) diced tomatoes, undrained
1 can (16 oz) refried black beans
1 can (15 oz) black beans, drained, rinsed
2 cups vegetable broth
2 teaspoons red wine vinegar
Shredded Cheddar or Monterey Jack cheese, if desired
Reduced-fat sour cream, if desired
1. Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix sweet potatoes, onions, garlic, chili powder, cumin, tomatoes, refried beans, black beans and broth.
2. Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).
3. Before serving, stir in vinegar. Serve chili with cheese and sour cream.