Tuesday, October 28, 2014

Sweet Potato Chili


20 ounces canned diced tomatoes
20 ounces canned tomato sauce
2 tablespoons chili powder
1 small cayenne pepper finely chopped
3 tablespoon ground cumin
2 teaspoons paprika
2 tablespoons fresh basil
3 large sweet potatoes, peeled and chopped into 1-1.5” chunks
1 medium onion, coarsely chopped
4 cloves garlic, minced
2 15 oz cans dark red kidney beans, drained
2 cups sweet corn
1 15 oz can black beans
2 cups water


Combine all ingredients in the base of your slow cooker and stir to mix well. Cook on low for 6-8 hours.

I recently tried a sweet potato chili recipe and made adjustments to have this combination of nutrition that promotes a vegan lifestyle. It is a hearty, filling, healthy dish that can be used for numerous meals throughout the week.


Mark Maule

Adjunct Instructor, Health and Wellness


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