Slow-Cooker Vegetarian Chili
Combine tomatoes, beans, sweet potatoes, broth, onion, bell peppers, tomato paste, chili powder, cumin, salt, pepper and garlic in a 6-quart slow cooker. Cover and cook on Low until the vegetables are tender, about 6 hours.Advertisement
Stir in cilantro and lime juice. Ladle the chili evenly into 8 bowls; sprinkle with cheese, if desired.
Tip: Leaving the peels on the sweet potato ups the fiber content of the dish and helps the cubes hold together in the chili, but feel free to peel them if you prefer.
To make ahead: Prepare through Step 1; refrigerate for up to 3 days or freeze for up to 3 months.
Equipment: 6-quart slow cooker
2 vegetable, 1 1/2 starch, 1/2 lean protein