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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
3 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

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


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

Nutrition Facts

198 calories; protein 9.9g 20% DV; carbohydrates 40.7g 13% DV; exchange other carbs 2.5; dietary fiber 10.7g 43% DV; sugars 7.4g; fat 0.9g 1% DV; saturated fat 0.1g 1% DV; cholesterolmg; vitamin a iu 4089.3IU 82% DV; vitamin c 42.3mg 71% DV; folate 19.5mcg 5% DV; calcium 80.5mg 8% DV; iron 2.5mg 14% DV; magnesium 33.2mg 12% DV; potassium 375.1mg 11% DV; sodium 628.7mg 25% DV.


Rating: 4 stars
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