1 (15-oz.) can unsalted black beans, rinsed and drained
1 cup chopped fresh cilantro, divided
4 ounces sharp cheddar cheese, shredded (1 cup)
Est. added sugars 0g
How to Make It
Heat a large nonstick skillet over medium-high. Add beef to pan; cook, stirring often, just until crumbled and mostly browned, about 3 minutes. (Beef will not be fully cooked.) Remove from heat.
Combine sweet potatoes and next 11 ingredients (through black beans) in a 6-quart slow cooker. Stir in beef. Cover and cook on LOW 7 hours. Stir in 1/2 cup cilantro. Ladle chili into 8 bowls; top with cheese and remaining cilantro.
Ann Taylor Pittman
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