A cool, crisp fall day goes hand in hand with homemade chili. This chili recipe gets an added nutritional boost with ingredients like sweet potatoes and black beans.

SERVINGS: 4 to 6 | SERVING SIZE: 1.5 cups
Calories: 305
Carbs: 50 grams

• 2 tablespoons extra-virgin olive oil
• 1 medium-large sweet potato, peeled and diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 4 teaspoons ground cumin
• 1/2 teaspoon ground chipotle chile
• 1/4 teaspoon salt
• 2 1/2 cups water
• 2  15-ounce cans black beans, rinsed
• 1  14-ounce can diced tomatoes
• 4 teaspoons lime juice
• 1/2 cup chopped fresh cilantro

1. Heat oil on stove over medium-high heat. Add onion and garlic to oil, cook until the onion softens.
2. Add all ingredients to crock pot.  
3. Cook on medium for 6-8 hours or cook on high for 4-6 hours.