Description
This Slow Cooker Sweet Potato Black Bean Chili is a hearty, flavorful, and nutritious vegetarian dish that combines tender sweet potatoes, protein-packed black beans, and a blend of spices simmered to perfection. Perfect for an easy, comforting meal with minimal prep, this chili is ideal for busy days and makes excellent leftovers.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes, peeled and diced
- 1 medium onion, diced
- 1 medium bell pepper (any color), diced
- 3 cloves garlic, minced
Canned Goods
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (28 oz) diced tomatoes with juices
Liquids and Broth
- 4 cups vegetable broth
- 1 tablespoon olive oil (optional, for sautéing)
Spices and Herbs
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Prepare the Vegetables: Begin by peeling and dicing the sweet potatoes, dicing the onion and bell pepper, and mincing the garlic. This prep ensures that all ingredients are ready to go into the slow cooker promptly.
- Combine Ingredients: In your slow cooker, add the diced sweet potatoes, drained and rinsed black beans, diced tomatoes with their juices, diced onion, bell pepper, minced garlic, chili powder, ground cumin, and vegetable broth. Stir gently to combine all ingredients evenly.
- Cook the Chili: Set your slow cooker to high and cook for 3 to 4 hours, or choose the low setting for 6 to 8 hours to allow flavors to meld and ingredients to soften beautifully. If you prefer, you can sauté the onion, bell pepper, and garlic in olive oil beforehand for enhanced flavor, but this step is optional.
- Final Touch and Serve: Once cooking is complete, stir the chili thoroughly to mix the ingredients and taste for seasoning, adjusting salt and pepper as needed. Serve hot, garnished with fresh chopped cilantro for a burst of color and freshness.
Notes
- You can add a pinch of cayenne pepper or red pepper flakes if you like a spicier chili.
- This chili freezes well; store leftovers in airtight containers for up to 3 months.
- For a heartier meal, serve with rice, cornbread, or over baked potatoes.
- Omitting olive oil keeps this recipe oil-free and even healthier.
- Vegetable broth can be replaced with water if needed, but broth adds more flavor.
