Slow-Cooker Sausage, Sweet Potato and Black Bean Chili

(11)
  11 reviews
  • 15 min prep time
  • 5 hr 15 min total time
  • 10 ingredients
  • 8 servings

Ingredients

1
lb ground Italian pork sausage
3
teaspoons chili powder
1
teaspoon ground cumin
3
cups Progresso™ beef flavored broth (from 32-oz carton)
1
can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1
can (15 oz) Progresso™ 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 (4 oz)
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls (8 rolls), if desired

Directions

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

Notes

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Tips

Nutrition Information

Recipe Step Photos

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