Sweet Potato and Barley Chili

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1 28-ounce can crushed tomatoes
1 medium sweet potato, peeled and cut into cubes
1 16-ounce can red beans, rinsed and drained
1 14-ounce can chicken broth
1/2 cup chopped onion
3/4 cup chopped bell pepper (any color)
1/2 cup regular barley (not quick-cooking)
1/2 cup water
1 T chili powder
1 T lime juice
3 cloves garlic, minced
1 tsp cumin
1/2 tsp oregano
1/2 tsp salt
1/4 tsp pepper
Lime wedges and/or fresh cilantro for garnish

In a slow cooker, combine all ingredients (except lime wedges and cilantro) and stir. Cover and cook on low setting for 6-7 hours or high setting for 3 hours. Serve with lime wedges and/or cilantro if desired. Makes 6 servings

Recipe from Better Homes and Gardens Special Interest Publications, "Ultimate Slow Cooker", March 2010. 198 cal., 1 g fat (0 sat. fat), 1 mg chol., 930 mg sodium, 41 g carbo., 11 g fiber, 9 g pro.

I made this soup last week and was pleasantly surprised at how flavorful it was. In the afternoon I started to make it when I realized it was a crockpot recipe that needed several hours to cook. So I sped up the process by putting the chicken broth, sweet potatoes, onions, peppers, and garlic in a pot on the stove. It came to a boil and cooked for about 5 minutes - until the potatoes were getting somewhat soft. Then I transferred everything to the crock pot and finished the recipe. It turned out great! Served with homemade bread.

Comment (1)

Sounds way yummy! I'm so impressed you have energy to be in the kitchen so soon after baby Jainna. You are an inspiration.

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