Lowfat Crockpot Sweet Potato Chili from Dinners in a Flash

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Lowfat Crockpot Sweet Potato Chili
This is a unique tasting vegetarian meal!

Serves 4

Ingredients

Qty	Unit	Ingredient

2		Leeks, trimmed to white and light green parts, chopped
1		Zucchini - large, diced
1	Can	Kidney beans - 15 oz red, rinsed and drained
1	Can	Chickpeas, rinsed and drained
1	Can	Tomatoes - 14.5 diced with jalapenos
1	Can	Tomato Sauce - 8 oz. no salt added
2 1/2	Tb	Chili powder
2	Tb	Brown Sugar - light packed
1 1/2	Tsp	Curry Powder
1	Tsp	Cumin seed, crushed
1/2	Tsp	Pepper
1/4	Tsp	Cinnamon
2	ea	Sweet potatoes - small, peeled and diced
1/2	lb	Green Beans, cut into 1 inch pieces
1	Tsp	Vinegar - red wine

Instructions

In a 6 quart crockpot, place leeks, zucchini, kidney beans, chickpeas, tomatoes, tomato sauce, chili powder, brown sugar, curry powder, cumin seeds, pepper, and cinnamon, mixing well. Press the vegetables with the back of a spoon so it is an even layer. Place potatoes on top, but leave a 1/2 border around the edge. Place green beans on top of the sweet potatoes. Cover, cooking on low 8 to 10 hours or on high 4 to 5 hours, until the veggies are tender. stir in vinegar.

Nutritional information per serving (1 3/4 cups): 295 Cal, 3 g Fat, 0 g Trans Fat, 0 mg Chol, 944 mg Sod, 59 g Carb, 14 g Fib, 11 g Prot, 181 mg Calc. Light points: 5