Description
This Slow Cooker Sweet Potato Black Bean Chili is a hearty, nutritious, and easy-to-make meal perfect for busy days. Combining tender sweet potatoes, protein-rich black beans, and a bold blend of spices, this vegan chili simmers slowly to develop deep flavors. Ideal for a comforting dinner, it’s packed with fiber, plant-based protein, and vibrant vegetables.
Ingredients
Scale
Vegetables and Aromatics
- 2 medium sweet potatoes, peeled and diced
- 1 medium onion, diced
- 1 medium bell pepper (any color), diced
- 3 cloves garlic, minced
Canned Goods and Liquids
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (28 oz) diced tomatoes with juices
- 4 cups vegetable broth
Spices and Herbs
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
Oils
- 1 tablespoon olive oil (optional, for sautéing)
Instructions
- Prepare Ingredients: Peel and dice the sweet potatoes. Dice the onion and bell pepper, and mince the garlic cloves thoroughly to ensure even flavor distribution in the chili.
- Combine Ingredients in Slow Cooker: Place the diced sweet potatoes, black beans, diced tomatoes (with juices), onion, bell pepper, chili powder, ground cumin, and vegetable broth into the slow cooker. If using, you may sauté the onion, bell pepper, and garlic in olive oil before adding for enhanced flavor.
- Cook: Cover the slow cooker and cook on high setting for 3 to 4 hours, or on low setting for 6 to 8 hours. This slow cooking allows the flavors to meld and sweet potatoes to become tender without losing shape.
- Finishing Touches and Serve: Once cooked, stir the chili well to combine all ingredients evenly. Taste and adjust seasoning with salt and pepper as needed. Serve the chili hot, garnished with freshly chopped cilantro for a fresh, herbal note.
Notes
- For added depth, sauté the onion, bell pepper, and garlic in olive oil before adding to the slow cooker, although this step is optional.
- This chili is vegan and gluten free by nature, suitable for most dietary preferences except for specific restrictions.
- If you prefer a thicker chili, you can cook it uncovered for the last 30 minutes to reduce excess liquid.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Feel free to customize by adding corn, jalapeños, or other vegetables and beans for variety.
