Recipe Developed by Tessa Nguyen, RD, LDN in partnership with NCSPCThis heartwarming chili is made with a variety of beans and sweetpotatoes before being simmered in spiced and diced tomatoes. This is a crowd-pleaser as it’s budget-friendly, readily whipped up in a slow-cooker and can be easily made vegan-friendly by omitting the beef.
2cans (14.5 ounce) diced tomatoes with chilies
1can (14.5 ounce) kidney beans
1can (14.5 ounce) black beans
1can (14.5 ounce) garbanzo beans
1poundlean ground beef93% lean
1large bell pepperdiced
1medium yellow oniondiced
dried red chili flakesto taste
2cupslow sodium vegetable stock or water
Rinse all beans under cool water until water runs clear
In a large slow cooker, add in all ingredients and stir well
Set heat to low and cook chili for at least 4 hours
Serve chili hot with optional toppings
Notes 1. You can substitute 1 teaspoon of garlic powder for the 4 fresh garlic cloves. 2. You can substitute 1 tablespoon of onion powder for the 1 medium onion. 3. Optional toppings can include plain Greek yogurt, shredded cheddar cheese, sliced green onions, sliced jalapeños or chopped white onionsNumber of servings (yield): 12Recipe analyzed for 12 servings.
Recipe provided by the North Carolina Sweet Potato Commission (http://ncsweetpotatoes.com/).