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Recipe by:

Elena SMITH

Cozy Slow Cooker Sweet Potato & Black Bean Chili

This Slow Cooker Sweet Potato & Black Bean Chili combines sweet potatoes and black beans for a hearty, meatless dish perfect for chilly nights.
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Prep Time 20 minutes
Cook Time 8 hours
Cook Time 6 minutes
Total Time 8 hours
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: 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
  • 2 cups vegetable broth
Group: Seasonings
  • 2 Tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • salt and pepper, to taste
Group: Optional Toppings
  • avocado
  • cilantro
  • sour cream
  • shredded cheese

Equipment

  • Slow cooker

Method
 

  1. Start by peeling and dicing the sweet potatoes into 1-inch cubes. Set aside the diced sweet potatoes once done.
  2. In your slow cooker, combine the diced sweet potatoes, drained black beans, canned tomatoes (juices included), chopped onion, minced garlic, and bell pepper.
  3. Pour in the vegetable broth, then sprinkle the chili powder, cumin, and smoked paprika over the top. Mix everything together.
  4. Cover the slow cooker and set it to low for 6-8 hours, or high for 3-4 hours.
  5. 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

Leftovers taste better the next day as the flavors meld together. Consider adding cocoa powder or a splash of balsamic vinegar for added depth.