Ready in: 6-8 hours · Serves: 6 · Technique: Slow Cooking · Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
Quick Answer
This Slow Cooker Sweet Potato & Black Bean Chili combines sweet potatoes and black beans for a hearty, meatless dish perfect for chilly nights.
As the vibrant leaves in New York City begin to crunch underfoot and the scent of pumpkin spice fills the air, I find myself gravitating more toward cozy dishes that warm the heart and soul. With Thanksgiving and Christmas just around the corner, I've been experimenting with recipes that not only satisfy my palate but also provide comfort during the chilly NYC nights. Today, I want to share with you one of my all-time favorites: Slow Cooker Sweet Potato & Black Bean Chili.
A Cozy Holiday Treat
This dish is as nourishing as it is delicious, utilizing the natural sweetness of sweet potatoes and the hearty texture of black beans. Plus, it's an incredible option for those looking to add a meatless meal to their holiday menus without sacrificing flavor.
Why You'll Love This Recipe
- Warm and comforting, perfect for chilly nights.
- A wholesome meatless option that doesn't sacrifice flavor.
- Easy to prepare with minimal cleanup, thanks to the slow cooker.
- Great for leftovers, as the flavors improve with time.
- Customizable with your favorite toppings and ingredients.
Ingredients
Here's what you'll need to create this flavorful chili:
Base Ingredients
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 1 can black beans, drained and rinsed (about 15 ounces)
- 1 can diced tomatoes (about 14 ounces)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper (red or yellow), chopped
- 2 cups vegetable broth
Seasonings
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Optional Toppings
- Avocado
- Cilantro
- Sour cream
- Shredded cheese
How to Make Slow Cooker Sweet Potato & Black Bean Chili (Step-by-Step)
This slow cooker chili is a breeze to put together, making it an ideal dish for busy days.
Step 1: Prep Your Vegetables
Start by peeling and dicing the sweet potatoes into 1-inch cubes. The earthy sweetness of the potatoes brightens my kitchen as I chop them. Set aside the diced sweet potatoes once done.
Step 2: Combine Ingredients
In your slow cooker, combine the diced sweet potatoes, drained black beans, canned tomatoes (juices included), chopped onion, minced garlic, and bell pepper. The vibrant colors of these ingredients create a delightful visual feast.
Step 3: Add Seasonings
Pour in the vegetable broth, then sprinkle the chili powder, cumin, and smoked paprika over the top. Make sure to season with salt and pepper to suit your taste. Mix everything together to let the spices infuse the vegetables with rich flavor.
Step 4: Slow Cook
Cover the slow cooker and set it to low for 6-8 hours, or high for 3-4 hours. As it cooks, the sweet potatoes will become tender and the flavors will meld into a comforting chili. Enjoy the warm aroma wafting through your kitchen.
Step 5: Serve
Once cooked, stir the chili and adjust the seasoning as needed. Serve it hot, topped with your choice of fresh avocado, sprinkled cilantro, a dollop of sour cream, or shredded cheese. The creamy avocado balances the chili's natural spice and enhances every bite.
Common Mistakes to Avoid
- Skipping the garlic and onion, which add depth to your chili.
- Using old spices; make sure they are fresh for vibrant flavors.
- Overcooking the sweet potatoes; check around the 3-hour mark if using high setting.
Tips and Tricks for Success
- For added depth, consider adding a tablespoon of cocoa powder or a splash of balsamic vinegar before serving.
- If you like it spicy, include chopped jalapeños or a pinch of cayenne pepper.
- Leftovers taste better the next day as the flavors meld together.
- Make this dish in advance for easy meal prep.
Variations
- Substitute black beans with kidney beans or pinto beans.
- Use butternut squash instead of sweet potatoes.
- Add corn for an extra sweetness and texture.
- Incorporate other vegetables like zucchini or spinach.
How to Serve
- Garnish with fresh avocado slices.
- Top with cilantro for a fresh burst of flavor.
- Add a dollop of sour cream for creaminess.
- Serve with shredded cheese for a savory touch.
Make Ahead and Storage
- Make Ahead: Prepare the chili ingredients a day in advance and store them in the refrigerator until ready to cook.
- Storage: Place any leftovers in an airtight container and store in the refrigerator for up to 4 days.
- Reheating: When reheating, add a splash of vegetable broth to loosen the chili as it thickens when cooled.
- Freezing: Store in the freezer for up to 3 months. Thaw and reheat before serving.
Recipe Notes / What I Learned
While testing this recipe, I realized just how versatile chili can be. It's a canvas for seasonal ingredients, and you can easily modify it to include whatever vegetables you have on hand. I also fell in love with how satisfying and nourishing a meatless dish can be, perfectly fitting into the spirit of the holiday season.
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~250 calories · 8g protein · 45g carbs · 4g fat
Recipe by:
Cozy Slow Cooker Sweet Potato & Black Bean Chili
Ingredients
Equipment
Method
- Start by peeling and dicing the sweet potatoes into 1-inch cubes. Set aside the diced sweet potatoes once done.
- In your slow cooker, combine the diced sweet potatoes, drained black beans, canned tomatoes (juices included), chopped onion, minced garlic, and bell pepper.
- Pour in the vegetable broth, then sprinkle the chili powder, cumin, and smoked paprika over the top. Mix everything together.
- Cover the slow cooker and set it to low for 6-8 hours, or high for 3-4 hours.
- Once cooked, stir the chili and adjust the seasoning as needed. Serve it hot, topped with fresh avocado, cilantro, sour cream, or shredded cheese.
Notes
FAQs
1. Can I use other beans instead of black beans?
Absolutely! You can substitute black beans with kidney beans, pinto beans, or even chickpeas based on your preference.
2. Is there a way to make this chili spicier?
Yes! You can add chopped jalapeños, a pinch of cayenne pepper, or even some hot sauce to adjust the spice level to your liking.
3. Can this recipe be made on the stovetop instead of in a slow cooker?
Yes, you can cook this chili on the stovetop. Simply combine all ingredients in a pot and simmer on low for about 30-45 minutes, stirring occasionally, until the sweet potatoes are tender.
4. How can I store leftovers?
Place any leftovers in an airtight container and store them in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat with a splash of vegetable broth if necessary.
5. Can I add meat to this chili?
Yes, if you'd like to add meat, cooked ground turkey, beef, or sausage can be blended in. Just remember to adjust the cooking time as needed.
