Description

This Slow Cooker Sweet Potato Black Bean Chili is a hearty and flavorful vegetarian dish perfect for a comforting meal. Combining tender sweet potatoes, protein-rich black beans, and a medley of spices, it offers a nutritious and warming chili cooked effortlessly in a slow cooker. Topped with fresh avocado, cilantro, and creamy sour cream or cheese, it’s ideal for chilly days and meal prepping.

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)

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Instructions

Prepare the Vegetables: Peel and cube the sweet potatoes; chop the bell pepper; dice the onion; mince the garlic. This will ensure even cooking and allow flavors to blend well in the chili.
Add Ingredients to Slow Cooker: Place the cubed sweet potatoes, black beans, diced tomatoes with their juice, chopped bell pepper, diced onion, minced garlic, and vegetable broth into the slow cooker. Stir gently to combine all the ingredients.
Season the Chili: Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and pepper. Mix well to distribute the spices evenly throughout the chili base.
Cook the Chili: Cover the slow cooker and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours. Cook until the sweet potatoes are tender and all flavors have melded together beautifully.
Adjust Seasonings: Before serving, taste the chili and adjust salt and pepper as needed to enhance the flavor.
Serve with Toppings: Ladle the chili into bowls and garnish with your choice of avocado slices, fresh cilantro, sour cream or dairy-free alternative, and shredded cheese or vegan cheese for added creaminess and flavor.

Notes

If you prefer a thicker chili, you can mash some of the sweet potatoes before serving or cook uncovered for the last 30 minutes to reduce liquid.
For added spice, include a diced jalapeño pepper when adding the vegetables.
This chili can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
To make it vegan, use a dairy-free sour cream and vegan cheese or omit the cheese toppings.
You can substitute vegetable broth with water or any broth of your choice if preferred.