Sweet Potato and Jalapeño Slow Cooker Vegetarian Chili

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    Sweet Potato and Jalapeño Slow Cooker Vegetarian Chili
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    Votes: 2
    Rating: 3.5
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    Sweet Potato and Jalapeño Slow Cooker Vegetarian Chili Rate Recipe!
    Votes: 2
    Rating: 3.5
    You:
    Rate this recipe!
    Print Recipe!
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    Ingredients
    • 2 garlic cloves chopped
    • 1 onion chopped
    • 1 green bell pepper seeded and chopped
    • 2 jalapeños seeded and chopped
    • 4 large fresh tomatoes chopped
    • 3 small sweet potatoes chopped
    • 4 cups reduced-sodium vegetable broth
    • 1 15-ounce can black beans drained and rinsed
    • 1 15-ounce can white (cannellini) beans drained and rinsed
    • 1 15-ounce can red kidney beans drained and rinsed
    • 2 tablespoons chili powder
    • 2 tablespoons dried Mexican oregano
    • 2 teaspoons ground cumin
    • 1 teaspoon ground coriander
    • 1-2 teaspoons hot sauce
    • 1/2 cup shredded Monterrey jack cheese chopped
    • 1/3 cup fresh cilantro leaves
    Instructions
    1. Combine all ingredient in the slow cooker, except for the shredded cheese and cilantro..
    2. Cover and set slow cooker to low for 6-8 hours or high for 3-4 hours.
    3. Before serving, top each bowl with shredded cheese and cilantro.
    Search Recipes by Course or Cuisine!
    Ingredients
    • 2 garlic cloves chopped
    • 1 onion chopped
    • 1 green bell pepper seeded and chopped
    • 2 jalapeños seeded and chopped
    • 4 large fresh tomatoes chopped
    • 3 small sweet potatoes chopped
    • 4 cups reduced-sodium vegetable broth
    • 1 15-ounce can black beans drained and rinsed
    • 1 15-ounce can white (cannellini) beans drained and rinsed
    • 1 15-ounce can red kidney beans drained and rinsed
    • 2 tablespoons chili powder
    • 2 tablespoons dried Mexican oregano
    • 2 teaspoons ground cumin
    • 1 teaspoon ground coriander
    • 1-2 teaspoons hot sauce
    • 1/2 cup shredded Monterrey jack cheese chopped
    • 1/3 cup fresh cilantro leaves
    Instructions
    1. Combine all ingredient in the slow cooker, except for the shredded cheese and cilantro..
    2. Cover and set slow cooker to low for 6-8 hours or high for 3-4 hours.
    3. Before serving, top each bowl with shredded cheese and cilantro.

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