MAKES: 8 SERVINGS
SERVING SIZE: 1 3/4 CUPS
MAKES: 14 CUPS
PREP: 25 MINS
SLOW COOK: 7 HRS TO 8 HRS (LOW) OR 3 1/2 TO 4 HOURS (HIGH)
1 1/2 pounds boneless lamb shoulder or beef chuck roast, trimmed and cut into 1-inch pieces
1 pound sweet potatoes, peeled and cut into 2-inch pieces
2 15 ounce cans reduced-sodium black beans, rinsed and drained
2 14 1/2 ounce cans diced tomatoes, undrained
1 14 1/2 ounce can 50% less sodium beef broth
2 fresh poblano chile peppers, chopped*
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1 teaspoon salt
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
1 – 2 tablespoons bottled Louisiana hot sauce
Plain fat-free Greek yogurt (optional)
- In a 5- to 6-qt. slow cooker combine first 14 ingredients (through black pepper).
- Cover and cook on low 7 to 8 hours or high 3 1/2 to 4 hours. Stir in hot sauce. If desired, top servings with yogurt.
From the Test Kitchen
Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
In a 6-qt. electric or stove-top pressure cooker combine first 14 ingredients (through black pepper). Lock lid in place. Set electric cooker on high pressure to cook 20 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer’s directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 20 minutes. Remove from heat. For electric and stove-top models, carefully open steam vent to release pressure quickly. Open lid carefully. Stir in hot sauce. Serve as directed.
Nutrition Facts (Lamb, Bean, and Sweet Potato Chili)
Per serving: 376 kcal , 15 g fat (7 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 53 mg chol. , 1028 mg sodium , 39 g carb. , 9 g fiber , 7 g sugar , 23 g pro.