Ingredients
2
large dark-orange sweet potatoes (1 1/2 lb), peeled, cut into 1/2-inch cubes (about 5 cups)
3
large onions, chopped (3 cups)
3
cloves garlic, finely chopped
2
tablespoons chili powder
1
tablespoon ground cumin
1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1
can (16 oz) refried black beans
1
can (15 oz) Progresso™ black beans, drained, rinsed
2
cups Progresso™ chicken broth (from 32-oz carton)
2
teaspoons red wine vinegar
Shredded cheese, if desired
Sour cream, if desired
Preparation
Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix sweet potatoes, onions, garlic, chili powder, cumin, tomatoes, refried beans, black beans and broth.
Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).
Before serving, stir in vinegar. Serve chili with cheese and sour cream.
