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Slow-Cooker Sausage, Sweet Potato and Black Bean Chili

slow-cooker sausage, sweet potato and black bean chili Entree
Slow-Cooker Sausage, Sweet Potato and Black Bean Chili
  • Prep 15 min
  • Total 5 hr 15 min
  • Servings 8

Sweet potatoes and black beans add a southwestern flair to this bold and hearty chili.

Ingredients

  • 1 lb (500 g) ground Italian pork sausage
  • 3 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 3 cups beef flavoured broth
  • 1 can (796 mL) fire roasted crushed tomatoes, undrained
  • 1 can (796 mL) diced tomatoes, undrained
  • 1 can (540 mL) black beans, drained, rinsed
  • 2 medium dark-orange sweet potatoes, peeled, cut into 3/4-inch cubes (about 4 cups)
  • 1 cup shredded Mexican cheese blend
  • 1 can (8 count) Pillsbury™ refrigerated crescents, if desired

Steps

  • 1
    In 10-inch nonstick skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until sausage is thoroughly cooked; drain.
  • 2
    Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix sausage and remaining ingredients except cheese and rolls.
  • 3
    Cover; cook on Low heat setting 5 to 6 hours. Meanwhile, bake crescents as directed on can. Stir chili well before serving. Top each serving with cheese. Serve with crescents.

  • Not a fan of sweet potatoes? Swap out the sweet potatoes for regular potatoes instead.
  • A dollop of sour cream and chopped fresh cilantro take this chili to another level.

Nutrition Facts

Serving Size: 8
Calories
330
% Daily Value
Total Fat
12g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
35mg
Sodium
950mg
Total Carbs
40g
Dietary Fiber
10g
Sugars
3g
Protein
16g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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