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- 2 medium sweet potatoes, peeled and diced into 1-inch cubes - 1 can (15 oz) black beans, thoroughly drained and rinsed - 1 can (14 oz) diced tomatoes with green chilies, including juice - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 cups vegetable broth (low sodium recommended) - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste - 1 tablespoon extra virgin olive oil - Fresh cilantro leaves, for garnish - Slices of avocado, for garnish (optional) This chili is packed with flavor and nutrition. Sweet potatoes add a creamy texture. Black beans give protein and fiber. The diced tomatoes bring some zest and heat. Each spice plays a role. Chili powder adds warmth, cumin gives depth, and smoked paprika adds a lovely smokiness. Start with fresh ingredients for the best taste. I prefer low-sodium vegetable broth, as it lets the flavors shine. The olive oil for sautéing makes the onion and garlic fragrant. Feel free to adjust the spices to your taste. You can add more chili powder for heat or cumin for earthiness. Don’t skip the garnishes! Fresh cilantro adds brightness. Slices of avocado add creaminess. Together, they make the dish pop. This chili is not just good; it’s great for sharing and enjoying. - Start by peeling and dicing 2 medium sweet potatoes into 1-inch cubes. - Dice 1 medium onion and 1 red bell pepper and 1 green bell pepper. - Heat 1 tablespoon of olive oil in a small saucepan over medium heat. - Add the diced onion and 2 cloves of minced garlic. - Sauté for about 3-5 minutes until the onion is soft. - In a large slow cooker, layer the sweet potatoes and 1 can of black beans. - Pour in 1 can of diced tomatoes with green chilies, including the juice. - Add the sautéed onion and garlic, along with the diced bell peppers. - Pour in 2 cups of vegetable broth and add spices: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, salt, and black pepper to taste. - Secure the lid and set the slow cooker to cook. - Cook on low for 6-8 hours or on high for 3-4 hours. - Check for doneness by ensuring the sweet potatoes are tender. - Once cooking time is complete, taste the chili. - Adjust seasoning by adding more salt and pepper if needed. - Ladle the chili into bowls and garnish with fresh cilantro leaves. - Optional: Add slices of avocado on top for extra creaminess. To make your chili burst with flavor, try adding more spices. A pinch of cayenne pepper gives it heat. You can also add a teaspoon of oregano for a herby touch. For a deeper taste, consider adding a tablespoon of lime juice at the end. This brightens the whole dish! Sautéing onion and garlic before adding them helps unlock their flavors. Heat the olive oil in a pan, then add the onion and garlic. Stir for about three to five minutes. You want them soft and fragrant. This step makes a big difference in taste. Slow cookers vary in heat. If your model runs hot, check your chili after three hours on high. If it’s cooler, it may need the full eight hours on low. The sweet potatoes should be tender when done. Always trust your cooker! Serve your chili in fun, colorful bowls. This makes it look more inviting. For toppings, fresh cilantro adds a nice pop. Slices of avocado on top make it creamy and rich. You can also add a dollop of sour cream or Greek yogurt. This adds a nice tang! Enjoy with tortilla chips or cornbread on the side for a complete meal. {{image_4}} You can make this chili heartier by adding proteins. If you love meat, try ground turkey or chicken. Just brown them in a pan before adding to the slow cooker. This adds a nice flavor. If you prefer beef, use lean ground beef for a rich taste. For a vegetarian option, add quinoa or lentils. Both cook well in the chili, adding protein and texture. You can also add extra black beans for more plant-based protein. You can easily swap ingredients based on your needs. If you want a low-sodium option, use low-sodium vegetable broth. You can also skip the added salt, as the tomatoes and beans have some salt already. For a low-carb version, replace sweet potatoes with cauliflower. Cauliflower works well and keeps the chili tasty. You can also use canned diced tomatoes without added salt or sugar for a healthier choice. If you want to use an Instant Pot, it’s simple. Combine all ingredients in the pot. Set it to manual high pressure for 15 minutes. Let it naturally release for 10 minutes. This method saves time and keeps flavors rich. For stovetop cooking, use a large pot. Sauté the onions and garlic as in the original recipe. Then add the rest of the ingredients. Bring to a boil, then reduce heat and simmer for 30-40 minutes. Stir occasionally until the sweet potatoes are tender. To store leftovers, let the chili cool first. Use a clean, airtight container. Fill it to the top to limit air. This helps keep it fresh. Place the container in the fridge. Enjoy your leftovers within three to four days for best taste. For freezing, use freezer-safe containers. Leave some space at the top for expansion. You can also use freezer bags. Squeeze out as much air as possible before sealing. To thaw, move the container to the fridge overnight. For quick thawing, place it in cold water. Reheat on the stove or in the microwave until hot. Stir well to ensure even heating. In the fridge, enjoy your chili within three to four days. In the freezer, it lasts up to six months. After this time, the quality may decline. For safety, always check for signs of spoilage before eating. Yes, this chili is already vegan! It uses sweet potatoes, black beans, and veggies. All ingredients are plant-based. If you want to add more protein, you can use quinoa or lentils. Both work well in this dish. They add texture and nutrition without losing flavor. To check if the sweet potatoes are done, poke them with a fork. If the fork goes in easily, they are soft. You can also taste a piece to see if it is tender. The sweet potatoes should not be hard or crunchy. They should blend well with the chili. Yes, this recipe is gluten-free! All the ingredients used do not contain gluten. However, check the labels on the canned goods. Some brands may process in shared spaces. If you have celiac disease, ensure your products are certified gluten-free for safety. This blog post covered a delicious chili recipe made with sweet potatoes and black beans. We discussed all the key ingredients, from spices to garnishes. I shared easy step-by-step instructions to prepare this dish in a slow cooker. You learned about flavor tips, variations, and storage methods. In conclusion, this chili is versatile and packed with flavor. Its simplicity makes it a perfect choice for any meal. Enjoy experimenting with the recipe and find your own favorite twist. Happy cooking!

Slow Cooker Sweet Potato Black Bean Chili

Discover the ultimate comfort food with this zesty slow cooker sweet potato black bean chili! Bursting with flavor from sweet potatoes, black beans, and fresh spices, this hearty dish is perfect for any day of the week. Simply combine the ingredients and let your slow cooker work its magic. Ready in just a few hours, serve it warm and topped with fresh cilantro and avocado for an irresistible meal. Click to explore this delicious recipe and more!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

1 can (15 oz) black beans, thoroughly drained and rinsed

1 can (14 oz) diced tomatoes with green chilies, including juice

1 medium onion, finely diced

2 cloves garlic, minced

2 cups vegetable broth (low sodium recommended)

1 red bell pepper, diced

1 green bell pepper, diced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

1 tablespoon extra virgin olive oil

Fresh cilantro leaves, for garnish

Slices of avocado, for garnish (optional)

Instructions
 

Prepare Your Ingredients: Begin by peeling the sweet potatoes and cutting them into 1-inch cubes. Next, dice the onion and both bell peppers, ensuring even sizes for uniform cooking.

    Sauté Onion and Garlic: In a small saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté for about 3-5 minutes, stirring occasionally, until the onion becomes soft and translucent, releasing its aroma.

      Combine in Slow Cooker: In a spacious slow cooker, layer in the diced sweet potatoes, rinsed black beans, and the can of diced tomatoes with their juice. Add the sautéed onion and garlic mixture, along with the diced red and green bell peppers. Pour in the vegetable broth and sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper.

        Mix Thoroughly: Using a large spoon, gently stir all the ingredients together until well-combined, ensuring the spices are evenly distributed throughout.

          Cook: Secure the lid on the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. The chili is ready when the sweet potatoes are tender and all the flavors have melded beautifully together.

            Taste and Adjust Seasoning: Once cooking time is complete, taste the chili and adjust seasoning by adding more salt and pepper if necessary.

              Serve: Ladle the warm chili into bowls and generously garnish with fresh cilantro leaves. Add optional avocado slices on top for extra creaminess and flavor.

                Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 4 servings

                  - Presentation Tips: Serve in vibrant, colorful bowls that highlight the chili’s rich hues. Top each bowl with a sprinkle of fresh cilantro and optional avocado slices for a beautiful contrast. Consider adding a scoop of sour cream or a dollop of Greek yogurt for added creaminess and a nice finishing touch!