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Slow-Cooker Sausage, Sweet Potato and Black Bean Chili

14 Ratings

14 Comments

Slow-Cooker Sausage, Sweet Potato and Black Bean Chili

Prep 15 min
Total 5 hr 15 min
Ingredients 10
Servings 8

Sweet potatoes and black beans add a southwestern flair to this bold and hearty chili. MORE+ LESS-

By Pillsbury Kitchens

October 16, 2018

Make with

Pillsbury Crescents

Ingredients

lb ground Italian pork sausage

teaspoons chili powder

teaspoon ground cumin

cups Progresso™ beef flavored broth (from 32-oz carton)

can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained

can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained

can (15 oz) Progresso™ black beans, drained, rinsed

medium dark-orange sweet potatoes, peeled, cut into 3/4-inch cubes (about 4 cups)

cup shredded Mexican cheese blend (4 oz)

can (8 oz) Pillsbury™ refrigerated crescent rolls (8 rolls), if desired

Steps

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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 crescent rolls as directed on can. Stir chili well before serving. Top each serving with cheese. Serve with rolls.

Expert Tips

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 Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 330
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 19%
Saturated Fat 5g 26% Trans Fat 0g
Cholesterol: 35mg; 12%
Sodium: 950mg; 40%
Potassium: 670mg; 19%
Total Carbohydrate: 40g; 13%
Dietary Fiber 10g 39% Sugars 3g
Protein: 16g

% Daily Value*:

Vitamin A: 210%; 210%
Vitamin C: 6%; 6%
Calcium: 15%; 15%
Iron: 20%; 20%

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;