Description
This Slow Cooker Sweet Potato Black Bean Chili is a hearty, comforting, and nutritious meal perfect for a cozy dinner. Combining tender sweet potatoes, protein-rich black beans, and vibrant veggies simmered with warm spices, it offers a delightful balance of flavors and textures in a simple, hands-off cooking process.
Ingredients
Scale
Main Ingredients:
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 bell pepper (any color), chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups vegetable broth
Seasonings:
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
Optional Toppings:
- Avocado slices
- Cilantro
- Sour cream (or dairy-free alternative)
- Shredded cheese (or vegan cheese)
Instructions
- Prepare the vegetables: Peel and cube the sweet potatoes; chop the bell pepper; dice the onion; and mince the garlic.
- Add ingredients to slow cooker: Place the sweet potatoes, black beans, diced tomatoes with juice, chopped bell pepper, diced onion, minced garlic, and vegetable broth into the slow cooker. Stir gently to combine.
- Add seasonings: Sprinkle chili powder, ground cumin, smoked paprika, salt, and pepper over the ingredients in the slow cooker. Mix well to evenly distribute the spices.
- Slow cook: Cover the slow cooker and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, until the sweet potatoes are tender and the flavors have melded together.
- Adjust seasoning: Taste the chili and add more salt, pepper, or spices as desired for flavor balance.
- Serve hot: Ladle the chili into bowls and top with optional garnishes such as avocado slices, fresh cilantro, sour cream (or dairy-free alternative), and shredded cheese (or vegan cheese) according to preference.
Notes
- This chili is naturally vegetarian and can easily be made vegan by choosing plant-based toppings.
- For a thicker chili, cook uncovered for the last 30 minutes to reduce excess liquid.
- You can prepare all the ingredients the night before and refrigerate to save time in the morning.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Adjust the spice level by adding cayenne pepper or a dash of hot sauce if you prefer more heat.
