Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 5 Ratings

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.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
25 mins
slow-cook:
7 hrs
total:
7 hrs 25 mins
Servings:
8
Yield:
14 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5- to 6-qt. slow cooker combine first 14 ingredients (through black pepper).

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  • 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.

Nutrition Facts

376 calories; fat 15g; cholesterol 53mg; saturated fat 7g; carbohydrates 39g; mono fat 6g; poly fat 1g; insoluble fiber 9g; sugars 7g; protein 23g; vitamin a 9846IU; vitamin c 92.5mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 3.9mg; vitamin b6 0.4mg; folate 19.3mcg; vitamin b12 1.7mcg; sodium 1028mg; potassium 1153mg; calcium 135mg; iron 4.5mg.
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