Recipes and Cooking Lamb, Bean, and Sweet Potato Chili 4.8 (5) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 20, 2017 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Slow Cook Time: 7 hrs Total Time: 7 hrs 25 mins Servings: 8 Yield: 14 cups Jump to Nutrition Facts Ingredients 1 ½ pound boneless lamb shoulder or beef chuck roast, trimmed and cut into 1-inch pieces 1 pound sweet potatoes, peeled and cut into 2-inch pieces 2 15 ounce cans reduced-sodium black beans, rinsed and drained 2 14.5 ounce cans diced tomatoes, undrained 1 14.5 ounce can 50% less sodium beef broth 2 fresh poblano chile peppers, chopped* 1 cup chopped onion ½ cup chopped carrot ½ cup chopped celery 1 teaspoon salt 1 teaspoon dried oregano, crushed 1 teaspoon ground cumin 1 teaspoon chili powder ½ teaspoon black pepper 1 - 2 tablespoon bottled Louisiana hot sauce Plain fat-free Greek yogurt (optional) Directions In a 5- to 6-qt. slow cooker combine first 14 ingredients (through black pepper). 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. * 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. Rate it Print Nutrition Facts (per serving) 376 Calories 15g Fat 39g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 376 % Daily Value * Total Fat 15g 19% Saturated Fat 7g 35% Cholesterol 53mg 18% Sodium 1028mg 45% Total Carbohydrate 39g 14% Total Sugars 7g Protein 23g Vitamin C 92.5mg 463% Calcium 135mg 10% Iron 4.5mg 25% Potassium 1153mg 25% Folate, total 19.3mcg Vitamin B-12 1.7mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.