Go Back
- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (14.5 oz) diced tomatoes with green chilies - 1 medium onion, chopped - 2 cloves garlic, minced - 1 bell pepper (red or green), chopped - 1 cup vegetable broth - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper (adjust for heat preference) - Salt and pepper to taste I love using these fresh ingredients. Sweet potatoes add a hint of sweetness. Black beans bring protein and texture. Diced tomatoes with green chilies give a nice kick. Fresh onion and garlic create a rich base. Bell pepper adds color and crunch. - Fresh cilantro for garnish - Avocado slices for topping Adding garnishes makes your chili extra special. Cilantro brings a fresh taste. Avocado adds creaminess and balance. This chili is healthy and filling. It is high in fiber and vitamins. One serving has around 250 calories. It is low in fat and can fit into many diets. The black beans boost protein, while sweet potatoes offer complex carbs. Enjoy this guilt-free meal! Start by peeling the sweet potatoes. Use a sharp knife for safety. Dice them into small cubes. Aim for even sizes to help them cook well. Next, chop the onion and bell pepper. Mince the garlic cloves. These veggies add great flavor to the chili. In your slow cooker, add the diced sweet potatoes. Then, pour in the drained black beans. Next, add the chopped onion and minced garlic. Toss in the bell pepper for more color and taste. Open the can of diced tomatoes with green chilies. Pour them in, along with the vegetable broth. Stir everything well to mix it up. Next, sprinkle in the chili powder, cumin, paprika, and cayenne pepper. Add salt and pepper to taste. Mix again to ensure all spices blend with the ingredients. Cover the slow cooker with its lid. Set it to low for 6-8 hours. If you’re short on time, use the high setting for 3-4 hours. Check the sweet potatoes for tenderness before serving. If you want a thicker chili, mash some sweet potatoes with a potato masher. This gives the chili a nice texture. Taste your chili and adjust the seasonings if needed. Enjoy it hot! To make the best sweet potato black bean chili, follow these simple tips: - Cut sweet potatoes evenly. Small, even cubes cook well and stay tender. - Layer ingredients wisely. Start with sweet potatoes at the bottom. This helps them cook faster. - Don’t lift the lid. Each time you open it, you lose heat and extend cooking time. - Choose the right setting. For a busy day, use low heat for 6-8 hours. If you’re short on time, high heat for 3-4 hours works too. Spice is personal. You can easily adjust the heat in this chili: - Start with less cayenne. Use just 1/4 teaspoon if you prefer mild flavors. - Taste as you go. After cooking, taste the chili and see if it needs more spice. - Add toppings wisely. Fresh avocado or sour cream can cool down heat for those who like it mild. - Serve with hot sauce. Let everyone add their own heat to their bowl. This chili is great on its own, but here are some fun ways to serve it: - Top with fresh cilantro. It adds a nice freshness. - Add avocado slices. They give a creamy texture. - Serve with crusty bread. A warm slice pairs well to soak up the chili. - Try it over rice. This adds a nice base and makes the meal heartier. - Use as a dip. Serve it with tortilla chips for a fun party snack. {{image_2}} You can make this chili even better by adding more veggies. Try corn for sweetness. Zucchini adds a nice texture. Carrots can bring some crunch and color. Just chop them small so they cook well. You can use any veggies you love or have at home. If you want to add meat, ground turkey or beef works great. Cook the meat first, then mix it into the slow cooker. You can also use shredded chicken for a lighter taste. These additions will make the chili heartier while still keeping it delicious. To spice things up, add jalapeños or hot sauce for heat. A squeeze of lime juice brightens the flavor. You can also toss in some smoked paprika for a deeper taste. For a hint of sweetness, mix in a tablespoon of honey or maple syrup. Experiment with your favorite spices until it’s just right! After you enjoy your sweet potato black bean chili, let it cool. Transfer it to an airtight container. You can keep it in the fridge for up to five days. If you want to save it longer, consider freezing it. To reheat, scoop out the amount you want. You can use a microwave or a pot on the stove. If using a microwave, heat for two to three minutes, stirring halfway through. For the stovetop, warm it over low heat until hot, stirring often. To freeze, use freezer-safe bags or containers. Make sure to leave some space for the chili to expand. It can stay frozen for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Then, reheat as mentioned above. Yes, you can make this chili on the stovetop. Simply start by sautéing the onion and garlic in a pot. Cook them until they are soft. Then, add the diced sweet potatoes, black beans, diced tomatoes, and vegetable broth. Stir in the spices and bring the mix to a boil. Reduce the heat and let it simmer for 30 to 40 minutes. Stir occasionally until the sweet potatoes are soft. This method is quick and still yields a tasty chili. Sweet potatoes are great, but they aren't the only choice. You can use other root vegetables like butternut squash or carrots. Each option gives the chili a different flavor and texture. Just make sure to cut them into small pieces, like the sweet potatoes. This way, they cook evenly and blend well with the other ingredients. To adjust the spice level, you can change the cayenne pepper amount. For milder chili, reduce it or leave it out. If you like it spicy, add more cayenne or even some diced jalapeños. You can also use hot sauce for extra heat. Taste as you go to find the perfect balance for your palate. In this blog post, we explored the key parts of making chili. We covered each ingredient, cooking steps, and tips to enhance flavor. I shared variations to fit any taste and easy storage tips for leftovers. Remember, chili is versatile and can cater to your cravings. Experiment with ingredients and have fun in the kitchen. Enjoy your delicious creation!

Sweet Potato Black Bean Chili Slow Cooker

Discover the perfect blend of flavors with this Spicy Sweet Potato Black Bean Chili! Packed with wholesome ingredients like sweet potatoes, black beans, and fresh veggies, this chili is not only healthy but also bursting with flavor. Perfect for the slow cooker, it cooks while you go about your day. Click through to explore this comforting recipe that will warm your soul and impress your taste buds!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies

1 medium onion, chopped

2 cloves garlic, minced

1 bell pepper (red or green), chopped

1 cup vegetable broth

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon cayenne pepper (adjust for heat preference)

Salt & pepper to taste

Fresh cilantro for garnish (optional)

Avocado slices for topping (optional)

Instructions
 

Start by preparing the vegetables. Peel and dice the sweet potatoes into small, even cubes for consistent cooking.

    In the slow cooker, add the diced sweet potatoes, black beans, chopped onion, minced garlic, and chopped bell pepper.

      Pour in the diced tomatoes with green chilies and vegetable broth, stirring well to combine all the ingredients.

        Sprinkle in the chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Mix thoroughly to ensure all spices are evenly distributed.

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

            Once cooked, you can use a potato masher to slightly mash some of the sweet potatoes for a thicker consistency, if desired.

              Taste and adjust the seasoning if necessary, adding more salt, pepper, or spices to your liking.

                Serve the chili hot, garnished with fresh cilantro and avocado slices if desired.

                  Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 4-6