Slow Cooker Sweet Potato and Black Bean Chili

$- 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 Sweet potatoes bring a sweet, soft texture. They pair nicely with black beans, which add protein and fiber. The diced tomatoes add moisture and flavor. Bell peppers provide a crisp bite and color. Onions and garlic give depth to the dish. Together, these ingredients create a hearty base for the chili. - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste Chili powder adds warmth and spice. Ground cumin gives an earthy note. Smoked paprika adds a subtle smokiness. Salt and pepper enhance all the flavors. These seasonings turn the simple ingredients into a comforting, savory meal. - Avocado slices - Cilantro - Sour cream - Shredded cheese Toppings can elevate your chili. Creamy avocado adds richness. Fresh cilantro adds brightness. Sour cream can cool down the heat. Shredded cheese melts beautifully on top. Choose your favorites for a custom finish! 1. Start by peeling the sweet potatoes. Use a good peeler to make it easy. 2. Cut the sweet potatoes into cubes. Aim for uniform pieces for even cooking. 3. Next, chop the bell pepper. Any color will work; choose your favorite. 4. Dice the onion into small pieces. This adds great flavor to your chili. 5. Mince the garlic. Fresh garlic brings a rich taste to the dish. 1. Take your slow cooker. Layer in the cubed sweet potatoes first. 2. Next, add the rinsed black beans. The beans add protein and heartiness. 3. Pour in the diced tomatoes with their juice. This adds moisture and tang. 4. Add the chopped bell pepper, diced onion, and minced garlic. Mix them gently. 5. Pour in the vegetable broth and stir everything. Make sure it’s well combined. 1. Cover the slow cooker with the lid. This helps keep heat inside. 2. Set the cooker on low if you want to cook for a long time. 3. Cooking on low takes 6 to 8 hours. This lets the flavors blend well. 4. If you’re short on time, set it on high. It will cook in 3 to 4 hours. 5. Check for doneness. The sweet potatoes should be soft and tender. To make your chili pop, adjust the seasoning to your taste. Start with the listed spices. After cooking, taste it. If you want more flavor, add a pinch of salt or pepper. You can also boost the heat! Just sprinkle in some cayenne pepper or add a few drops of hot sauce. This adds a nice kick and makes every bite exciting. For a great chili experience, make sure your vegetables are tender. Cooking them long enough in the slow cooker helps. You want the sweet potatoes soft and creamy. If you prefer a chunkier texture, try cutting the sweet potatoes larger. You can also add corn or other beans for variety. This gives your chili a fun twist while keeping it hearty. {{image_2}} You can make this chili fit many diets. It is already vegan and gluten-free. To keep it vegan, stick with the ingredients listed. You can swap out any toppings that contain dairy. For gluten-free options, ensure your vegetable broth is certified gluten-free. If you have allergies, be careful with the ingredients. If you can't have beans, you can use lentils instead. If you are allergic to nightshades, skip the tomatoes and use vegetable broth with extra spices for flavor. Want to change up the flavor? Adding corn can give a sweet touch. You can also mix in other beans, like pinto or kidney beans. They will add a different texture and flavor. Try different spices too. Add smoked paprika for a deeper taste. You can even use fresh herbs like cilantro or parsley for a fresh kick. Experiment, and find the mix you love best! To keep your chili fresh, store leftovers in the fridge. Use airtight containers. This helps keep the flavors locked in. Make sure to cool the chili first before sealing it. It stays good for about 3 to 4 days. If you want to eat it later, freezing is a great option. To freeze chili, let it cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as you can. Label each bag with the date. This way, you can enjoy it for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge. To reheat, warm it on the stove or in the microwave. Stir well to heat evenly. Enjoy your warm chili! It takes about 6-8 hours on low heat or 3-4 hours on high heat to cook. You will spend around 15 minutes to prep the ingredients. So, total time from start to finish is about 6-8 hours. This makes it perfect for busy days when you want a tasty meal ready when you get home. Yes, you can use fresh tomatoes! Just chop about 4-5 medium tomatoes. They will add a nice texture and flavor. Remember to add their juice too. Fresh tomatoes may need a bit more cooking time to soften up. So, keep an eye on the chili as it cooks. This chili is great on its own, but you can serve it with rice or cornbread. A simple green salad also pairs well. For toppings, try avocado slices, fresh cilantro, sour cream, or shredded cheese. These add creaminess and flavor, making your meal even better. This post covered making Slow Cooker Sweet Potato and Black Bean Chili. You learned about key ingredients, flavors, and cooking steps. I shared tips on customizing the recipe for different diets and tastes. Don't be afraid to play around with spices and toppings. Enjoy making this dish your own! With easy storage options, your chili will be a cozy meal for days. Dive in and savor each bite!$

Slow Cooker Sweet Potato and Black Bean Chili

Warm up this season with a Hearty Slow Cooker Sweet Potato and Black Bean Chili that's packed with flavor and nutrition! This easy recipe combines sweet potatoes, black beans, and spices for a delightful meal. Perfect for beginners and busy days, just toss everything in the slow cooker and let it do the work! Click to discover how to make this delicious chili and enjoy cozy meals at home.

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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

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Optional toppings: avocado slices, cilantro, sour cream, or shredded cheese

Instructions

Begin by prepping the vegetables. Peel and cube the sweet potatoes, chop the bell pepper, and dice the onion.

In your slow cooker, add the cubed sweet potatoes, black beans, diced tomatoes (with their juice), bell pepper, onion, and minced garlic.

Pour in the vegetable broth and stir to combine all the ingredients evenly.

Sprinkle the chili powder, ground cumin, and smoked paprika over the mixture. Season with salt and pepper to taste, then stir again to ensure the spices are well distributed.

Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the sweet potatoes are tender and flavors meld together.

Once cooked, taste the chili and adjust the seasoning if necessary. If you prefer a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce.

Serve steaming hot, garnished with your choice of avocado slices, fresh cilantro, sour cream, or shredded cheese.

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