Sweet Potato & Barley Chili

Sweet Potato & Barley Chili

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From: Diabetic Living Magazine

If you're ready for something different, try this hearty slow-cooked chili made with sweet potato, pearled barley, and red beans.

Ingredients 6 servings

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Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 (28 ounce) can crushed tomatoes
  • 1 medium sweet potato, peeled and cut into 1-inch cubes (1½ cups)
  • 1 (15 to 16 ounce) can red beans, rinsed and drained
  • 1 (14 ounce) can reduced-sodium chicken broth
  • ½ cup chopped onion (1 medium)
  • ½ cup chopped red bell pepper (1 medium)
  • ½ cup regular pearled barley (not quick-cooking)
  • ½ cup water
  • 1 tablespoon chili powder
  • 1 tablespoon lime juice
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano, crushed
  • ¼ teaspoon ground pepper
  • Lime wedges and/or chopped fresh cilantro (optional)

Preparation

  • Prep

  • Ready In

  1. Combine undrained tomatoes, sweet potato, red beans, chicken broth, onion, bell pepper, barley, the water, chili powder, lime juice, garlic, cumin, oregano, and ground pepper in a 3½- or 4-quart slow cooker. Cover and cook on Low for 6 to 7 hours or on High for 3 to 3- ½ hours.
  2. If desired, serve with lime wedges and/or top each serving with cilantro.
  • Equipment: 3½- or 4-quart slow cooker

Nutrition information

  • Serving size: 1⅓ cup
  • Per serving: 198 calories; 1 g fat(0 g sat); 11 g fiber; 41 g carbohydrates; 10 g protein; 20 mcg folate; 0 mg cholesterol; 7 g sugars; 4,089 IU vitamin A; 42 mg vitamin C; 81 mg calcium; 3 mg iron; 629 mg sodium; 375 mg potassium
  • Nutrition Bonus: Vitamin A (82% daily value), Vitamin C (70% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 vegetable

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