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- 2 large sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (14.5 oz) diced tomatoes with green chilies The heart of this chili lies in its main ingredients. Sweet potatoes bring a sweet flavor and creamy texture. Black beans add protein and make the dish hearty. Diced tomatoes with green chilies offer tang and spice, giving each bite a tasty kick. - Fresh cilantro - Avocado slices Garnishes can elevate your chili. Fresh cilantro adds a bright, fresh taste. Avocado slices bring creaminess and balance the heat. These toppings make your dish look great and taste even better. - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika Spices are key to flavor. Chili powder gives warmth and depth. Cumin adds a nutty hint, while smoked paprika gives a subtle smokiness. These spices work together to create a rich taste that warms you from the inside out. 1. Sauté onion and bell pepper Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and chopped red bell pepper. Cook for about 5 minutes. The vegetables should become soft. 2. Mince garlic and combine with vegetables Once the onion and bell pepper are soft, add 3 cloves of minced garlic. Stir and cook for 1 more minute. The garlic will add a great aroma to your dish. 1. Layering ingredients in the slow cooker In your slow cooker, start by adding the diced sweet potatoes. Then, add 1 can of drained and rinsed black beans, 1 can of diced tomatoes with green chilies, and the sautéed onion and bell pepper mix. Pour in 2 cups of vegetable broth next. 2. Cooking times for low and high settings Add 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and salt and pepper to taste. Stir everything well. Cover the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. The sweet potatoes should be tender when done. 1. Adjusting seasoning After cooking, taste your chili. You may want to add more salt or spices. This step helps to perfect the flavor. 2. Mashing sweet potatoes for thickness If you prefer a thicker chili, take a fork and mash some of the sweet potatoes. Stir the mashed potatoes back into the chili. This will give it a nice, rich texture. Enjoy your delicious Slow Cooker Sweet Potato Black Bean Chili with fresh cilantro and avocado slices on top! When you want your chili to shine, start with fresh produce. Look for sweet potatoes that feel firm and look smooth. Choose bell peppers that are bright and shiny. Fresh ingredients bring flavor and color to your dish. For spices, adjust according to your taste. If you love heat, add more chili powder. For a milder taste, cut back on the spices. Remember, you can always add more, but you can't take it out! To save time, peel and dice your sweet potatoes ahead. You can also chop the onion and bell pepper the night before. This helps you get dinner on the table faster. Consider using pre-chopped veggies from the store. They cut down on prep time and work well in this chili. Just rinse them before using to keep them fresh. This chili pairs best with warm cornbread or rice. The bread soaks up the chili nicely. For a light side, serve it with a fresh salad. Don’t forget toppings! Fresh cilantro adds a burst of flavor. Avocado slices give a creamy touch. You can also add cheese or sour cream if you like. Enjoy your chili! {{image_2}} This chili is already vegan and vegetarian! If you want more protein, try adding quinoa or lentils. Both options boost nutrition and flavor. You can also swap the black beans for chickpeas or pinto beans. These choices add variety and texture. For added veggies, consider bell peppers, corn, or zucchini. These all mix well with sweet potatoes and beans. They also bring extra color and taste. Feel free to experiment with what you have on hand! To make the chili milder, reduce the chili powder or omit it. You can also add a dollop of sour cream or yogurt when serving. This cools down the heat and adds creaminess. If you love spice, increase the chili powder or add jalapeños. You can also sprinkle in cayenne pepper for an extra kick. Different spices can change the flavor profile. For a smoky taste, try adding chipotle peppers in adobo sauce. This chili is freezer-friendly! Make a big batch and freeze portions. It lasts up to three months in the freezer. Just let it cool completely before placing it in airtight containers. You can also make it in advance. Prepare it the day before and store it in the fridge. The flavors deepen overnight, making it even tastier. When ready to eat, just reheat on the stove or in the microwave. Enjoy the warmth and comfort of this chili anytime! To store leftovers of your chili, place it in an airtight container. This keeps it fresh and safe. Make sure to cool the chili to room temperature before sealing. In the fridge, it lasts up to 4 days. Always check for signs of spoilage before eating. You can freeze your chili for later use. First, let it cool completely. Then, pour it into a freezer-safe container. Leave some space at the top, as it will expand when frozen. It stays good for about 3 months in the freezer. To thaw, move it to the fridge overnight. You can also use the microwave for quick thawing. To reheat chili, the stove is best. Pour it into a pot and warm it over medium heat. Stir often to prevent sticking. If you use a microwave, cover it loosely to avoid splatters. To keep the texture nice, avoid boiling it. If it seems thick, add a splash of broth or water while heating. Cooking this chili is simple. If you use the low setting, it takes about 6 to 7 hours. On the high setting, it cooks in about 3 to 4 hours. I love the low method for better flavors. The long, slow cook allows all the tastes to blend well. Yes, you can! Black beans are great, but you can use other types too. Pinto beans or kidney beans work well. Just make sure to drain and rinse them like you do with black beans. This step helps keep your chili clean and tasty. Chili is great on its own, but sides make it better. You can serve it with cornbread for a classic touch. A fresh salad adds a nice crunch. For drinks, pair it with a light beer or a refreshing lemonade. Enjoy your meal! This article covered how to make Slow Cooker Sweet Potato Black Bean Chili. We discussed main ingredients like sweet potatoes, black beans, and diced tomatoes. I gave steps for preparation and cooking, plus tips to enhance flavor. You learned about variations for vegan options and meal prep. Storing and reheating tips help keep your chili fresh. Now, you have all you need to create a delicious meal. Enjoy cooking and sharing your chili with others!

Slow Cooker Sweet Potato Black Bean Chili

Indulge in the delicious flavors of Slow Cooker Sweet Potato Black Bean Chili! This hearty and nutritious chili combines sweet potatoes, black beans, and vibrant veggies, making it perfect for any meal. With just a few simple steps, you can let your slow cooker work its magic while you enjoy the aromas filling your home. Click to discover the full recipe and bring this easy, comforting dish to your table today!
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Ingredients
  

2 large sweet potatoes, peeled and diced

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

1 can (14.5 oz) diced tomatoes with green chilies

1 red bell pepper, chopped

1 onion, diced

3 cloves garlic, minced

2 cups vegetable broth

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon olive oil

Fresh cilantro, for garnish

Avocado slices, for serving

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper; sauté for about 5 minutes until softened.

    Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      In your slow cooker, place the diced sweet potatoes, black beans, diced tomatoes with green chilies, sautéed onion and bell pepper mixture, and vegetable broth.

        Add chili powder, cumin, smoked paprika, salt, and pepper to the slow cooker. Stir all the ingredients together until well combined.

          Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours, until the sweet potatoes are tender.

            Once cooked, taste and adjust seasoning if necessary. If you desire a thicker chili, mash some of the sweet potatoes with a fork and stir.

              Serve hot, garnished with fresh cilantro and slices of avocado on top.

                Prep Time: 15 minutes | Total Time: 6-7 hours | Servings: 6