While this recipe contains no meat, it still has plenty of protein—plus vitamins and minerals. I love sweet potatoes, and they're even better mixed with black beans. Serve the chili with crackers or even spooned into tortilla shells (yes, I made sweet potato tacos out of this). —Jennifer Butz, Atlanta, Georgia

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1 can (14-1/2 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
• 1 cup water
• 1 tablespoon chili powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup minced fresh cilantro

Directions

1. In a 3- or 4-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low until sweet potatoes are tender, 4-5 hours. Just before serving, stir in cilantro.