This recipe is great for a cold winter day (plus it’s loaded with nutrients to keep you healthy during cold and flu season)!

I came across this recipe in Fitness Magazine’s February 2013 issue (I made a few adaptations).

Here are the ingredients you’ll need for approximately 5 (1.5 cup) servings :


  • 2 (15oz.) cans black beans, rinsed and drained
  • 1 (4.5 oz.) can green chilies
  • 1 medium bell pepper (can be either orange, green, red, or yellow)
  • 2/3 cups frozen corn
  • 1 oz. dark chocolate, chopped
  • 1 (28 oz.) can diced tomatoes
  • 1 tbsp. minced garlic
  • 1 large sweet potato (about 3/4 lb.) cubed
  • 1 tsp. cinnamon
  • 2 tsp. dried oregano
  • 2 tsp. chili powder
  • salt and pepper to taste

To make clean up a little easier, I use Reynolds Slow Cooker Liners. If you don’t have them, be sure to spray your slow cooker with non-stick cooking spray.

Rinse and drain black beans.

black beans

Peel and cube sweet potato.


Dice pepper.


Chop chocolate.


Combine all ingredients in slow cooker. Cook on low for 8 hours or on high for 4 hours.


Serve chili topped with cheese. Enjoy!


Nutrition information per serving (about 1.5 cups without toppings):

  • Calories 310
  • Fat 3g
  • Fiber 14g
  • Protein 15g

Other nutritional information:

  • Very low in saturated fat
  • No cholesterol
  • Low in sodium
  • High in dietary fiber
  • High in manganese
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin B6
  • Very high in vitamin C
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