Description
A heartwarming and incredibly easy slow cooker sweet potato black bean chili recipe, perfect for busy weeknights or cozy gatherings. Packed with wholesome ingredients, rich flavors, and customizable to your taste.
Ingredients
2 tablespoons olive oil
1 large yellow onion, diced
1 large red bell pepper, diced
4 cloves garlic, minced
2 large sweet potatoes (about 2 lbs), peeled and diced into 1/2 to 3/4-inch cubes
2 (15-ounce) cans black beans, rinsed and drained
1 (28-ounce) can diced tomatoes, undrained
1 (6-ounce) can tomato paste
4 cups vegetable broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 bay leaf
1 cup frozen corn
Salt and freshly ground black pepper to taste
Optional toppings: fresh cilantro, diced avocado, sour cream or Greek yogurt, shredded cheese, lime wedges
Instructions
Step 1: In a large slow cooker, combine the diced sweet potatoes, rinsed black beans, diced tomatoes (undrained), tomato paste, diced onion, diced bell pepper, and minced garlic.
Step 2: Pour in the vegetable broth. Add the chili powder, ground cumin, smoked paprika, dried oregano, and bay leaf. Season generously with salt and freshly ground black pepper.
Step 3: Stir all the ingredients together thoroughly until everything is well combined and the tomato paste is fully integrated.
Step 4: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the sweet potatoes are tender and the flavors have fully developed.
Step 5: Approximately 30 minutes before serving, stir in the frozen corn.
Step 6: Remove and discard the bay leaf. Taste the chili and adjust seasonings as needed, adding more salt, pepper, or a pinch of sugar if the tomatoes are too acidic.
Step 7: Ladle the warm slow cooker sweet potato black bean chili into bowls. Serve immediately with your favorite toppings such as fresh cilantro, diced avocado, a dollop of sour cream or Greek yogurt, shredded cheese, or a squeeze of fresh lime juice.
Notes
For an extra layer of flavor, consider sautéing the onion, bell pepper, and garlic in a little olive oil before adding them to the slow cooker. This step enhances their sweetness and aroma. Adjust chili powder and cumin to your preferred spice level. A dash of liquid smoke can add a delicious BBQ-like depth.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Slow Cooker / Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 680 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 15 g
- Protein: 13 g
- Cholesterol: 0 mg
