Sweet Peas and Saffron · by Annie★ 5.0 (28)
Vegetarian Chili in the Slow Cooker
NUTRITION · PER SERVING375M COOK
CAL 8%·PRO 15%
CARBS 32G77% OF CAL
8G FIBER9G SUGAR15G OTHER
FAT 2G13% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian chili made with sweet potatoes, black beans, and warm spices. It's earthy and satisfying, tasting even better the next day. Perfect for a cozy weeknight dinner or meal prep.
mainmexicansoupbeans⏲️ slow cookerdairy freegluten freeveganvegetarian
View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 19 oz can diced tomatoes (including juices)
- 19 oz can black beans (drained & rinsed; note 1)
- 12 oz can corn kernels (drained)
- 13 oz can of tomato sauce (note 2)
- 2 tablespoons chili powder (note 3)
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 6 cups sweet potato cubes (1 1/2- 2 inches)
- 1 onion (diced)
At a glance
PER SERVING · TIME 375M
CAL 8%·PRO 15%
CARBS 32G77% OF CAL
8G FIBER9G SUGAR15G OTHER
FAT 2G13% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 6h
- Sodium
- 740mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 695mg
- Calcium
- 78mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 740MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.