Description
A hearty and comforting slow cooker chili made with tender sweet potatoes, black beans, and warm spices. This plant-based dish is rich, smoky, slightly sweet, and incredibly satisfying.
Ingredients
- 2 medium sweet potatoes, peeled and diced (about 3 cups)
- 2 (15 oz) cans black beans, drained and rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 (28 oz) can crushed tomatoes
- 2 tablespoons tomato paste
- 3 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
Instructions
- Peel and dice the sweet potatoes into bite-sized cubes.
- Add the sweet potatoes, black beans, onion, garlic, bell pepper, crushed tomatoes, tomato paste, vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper to the slow cooker.
- Drizzle in the olive oil and stir everything together until well combined.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the sweet potatoes are tender and the chili has thickened.
- Stir in the fresh lime juice before serving and adjust seasoning if needed.
- Serve hot with optional toppings such as avocado, cilantro, sour cream or Greek yogurt, and shredded cheese.
Notes
- Add 1 cup of corn for extra sweetness and texture.
- For more heat, stir in diced jalapeños or additional chili powder.
- Add 1/2 cup rinsed quinoa during the last hour of cooking for extra protein.
- To thicken the chili naturally, mash a small portion of the sweet potatoes and beans in the slow cooker.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 9g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 13g
- Protein: 11g
- Cholesterol: 0mg
