Chili gets a makeover with Italian sausage, Crushed and Diced Tomatoes, black beans and sweet potatoes. The sweetness of the potato balances the spice in the sausage perfectly! All cooked in your slow cooker, just fifteen minutes of prep in the morning results in a tasty dinner after a long, busy day!
1 pound Italian sausage
1 tablespoon chili powder
1 teaspoon cumin
3 cups beef broth
1 (28 ounce) can Red Gold® Crushed Tomatoes
1 (14.5 ounce) can Red Gold® Diced Tomatoes
1 (15 ounce) can black beans, rinsed and drained
2 medium sweet potatoes, peeled and cut into 3/4 inch cubes
1 cup shredded Mexican blend cheese
How to Make It
In a large skillet, cook sausage over medium heat for 8 to 10 minutes or until sausage is thoroughly cooked; drain off excess fat.
Spray a 5 to 6 quart slow cooker with cooking spray. Add sausage and remaining ingredients except cheese.
Cover and cook on LOW for 5 to 6 hours. Stir chili well before serving. Top each serving with cheese.
Option: Serve with baked crescent rolls
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