• 12 Ratings
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Ingredients

Directions

  • Coat slow-cooker bowl with nonstick cooking spray.

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  • Layer sweet potatoes, onion, green pepper, garlic and pinto beans in slow cooker. Combine tomatoes, chili powder, cocoa, cumin, salt, cayenne and 2 cups water in a medium-size bowl. Pour over vegetables.

  • Cover and cook on HIGH for 6 hours or LOW for 8 hours.

  • Stir cilantro into chili and serve over brown rice.

Nutrition Facts

261 calories; 2 g total fat; 0 mg cholesterol; 651 mg sodium. 53 g carbohydrates; 9 g protein;

Reviews

12 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0