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

Diabetic Living Magazine
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Ingredients

Directions

  • 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 3 1/2- or 4-quart slow cooker. Cover and cook on Low for 6 to 7 hours or on High for 3 to 3-1/2 hours.

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  • If desired, serve with lime wedges and/or top each serving with cilantro.

Tips

Equipment: 3 1/2- or 4-quart slow cooker

Nutrition Facts

198 calories; 0.9 g total fat; 0.1 g saturated fat; 629 mg sodium. 375 mg potassium; 40.7 g carbohydrates; 10.7 g fiber; 7 g sugar; 9.9 g protein; 4089 IU vitamin a iu; 42 mg vitamin c; 20 mcg folate; 81 mg calcium; 3 mg iron; 33 mg magnesium;

Reviews

Rating: 4 stars
01/19/2020
This was pretty good. The barley was okay, it may just take some getting used to because I haven't eaten barley much. I will say it was very filling, probably because of the barley. I had 3/4 of a bowl of this and paired it with a Greek meatball in a pita sandwich. Read More