Description
A hearty and flavorful Slow Cooker Sweet Potato Black Bean Chili that combines tender sweet potatoes, protein-rich black beans, and aromatic spices. This easy-to-make chili is perfect for a comforting meal, cooked low and slow to blend all the flavors beautifully. It’s ideal for a nutritious vegan and vegetarian dinner that can be customized with your favorite toppings.
Ingredients
Scale
Main Ingredients
- 2 medium sweet potatoes (peeled and diced)
- 2 cans black beans (15 oz each, drained and rinsed)
- 1 can diced tomatoes (15 oz)
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 4 cups vegetable broth
Spices
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
Toppings (Optional)
- Fresh cilantro
- Avocado slices
- Shredded cheese (or vegan cheese)
- Sour cream (or plant-based alternative)
- Tortilla chips
Instructions
- Prep the Ingredients: Peel and dice the sweet potatoes into bite-sized cubes. Dice the onion and mince the garlic cloves to prepare for cooking.
- Combine in the Slow Cooker: Place the diced sweet potatoes, drained and rinsed black beans, diced tomatoes, chopped onion, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper into the slow cooker. Pour in the vegetable broth and stir gently to combine all the ingredients evenly.
- Cook: Set the slow cooker to low and cook for 6 to 8 hours, or alternatively on high for 3 to 4 hours. The chili is ready when the sweet potatoes are tender and all the flavors have melded together.
- Adjust Seasoning: Taste the chili and adjust the seasoning as needed by adding more salt, pepper, or spices to your preference.
- Serve and Garnish: Ladle the chili into bowls and garnish with fresh cilantro, avocado slices, shredded cheese, sour cream, and tortilla chips for added texture and flavor.
Notes
- You can use vegetable broth or substitute with water in a pinch, but broth adds more depth of flavor.
- Adjust the chili powder amount to make the chili as mild or spicy as you prefer.
- For a thicker chili, mash some of the sweet potatoes or beans before serving.
- This chili is perfect for meal prep and tastes even better the next day.
- Use vegan cheese and sour cream to keep this recipe fully vegan.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
