Vegan Sweet Potato Chili - Slow Cooker Version

Name: Vegan Sweet Potato Chili - Slow Cooker Version
Prep time: 5 h 15 min
Cook time: 5 h 15 min
Total time: 5 h 15 min
Yield: 4
Cuisine: American
Ingredients: 2 Tbsps brown sugar; 227 grams butternut squash, peeled and cut into 1-inch chunks; 397 grams tomato sauce (a slightly smaller can or jar ie 10oz is ok too); 425 grams diced tomatoes; 425 grams white beans (aka great northern beans); 2 Tbsps chili powder (can add about 1/2 tsp more if you like it really hot); 1 teaspoons cinnamon; 2 teaspoons curry powder; 227 grams fresh green beans, trimmed and cut into 2-inch pieces; 2 teaspoons ground cumin; 1 medium onion, diced; 0 teaspoons pepper; 1 teaspoon red wine vinegar; 1 teaspoons sea salt; 1 large sweet potato (chopped into bite sized pieces use yam if you prefer); 1 medium zucchini, halved lengthways and then sliced into pieces about 1/4-inch thick

The recipe Vegan Sweet Potato Chili - Slow Cooker Version is ready in approximately 5 hours and 15 minutes and is definitely a super gluten free and vegan option for lovers of American food. This main course has 311 calories, 15g of protein, and 2g of fat per serving. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up brown sugar, canned tomatoes, chili powder, and a few other things to make it today. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert. The Super Bowl will be even more special with this recipe.