Lamb, Bean, and Sweet Potato Chili

Is chili on your menu tonight? It should be! Especially when you can prep this lamb, sweet potato, and black bean chili recipe in the morning, and come home to a slow cooker dinner at the end of the day.

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  • Makes: 8 servings
  • Serving Size: 1 3/4 cups
  • Makes: 14 cups
  • Prep: 25 mins
  • Slow Cook: 7 hrs to 8 hrs (low) or 3 1/2 to 4 hours (high)

Lamb, Bean, and Sweet Potato Chili

Directions

  1. In a 5- to 6-qt. slow cooker combine first 14 ingredients (through black pepper).
  2. Cover and cook on low 7 to 8 hours or high 3 1/2 to 4 hours. Stir in hot sauce. If desired, top servings with yogurt.

From the Test Kitchen

*

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Pressure Cooker

In a 6-qt. electric or stove-top pressure cooker combine first 14 ingredients (through black pepper). Lock lid in place. Set electric cooker on high pressure to cook 20 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 20 minutes. Remove from heat. For electric and stove-top models, carefully open steam vent to release pressure quickly. Open lid carefully. Stir in hot sauce. Serve as directed.

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Nutrition Facts (Lamb, Bean, and Sweet Potato Chili)

  • Per serving:
  • 376 kcal ,
  • 15 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 53 mg chol. ,
  • 1028 mg sodium ,
  • 39 g carb. ,
  • 9 g fiber ,
  • 7 g sugar ,
  • 23 g pro.
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