Description
This Slow Cooker Sweet Potato Black Bean Chili is a hearty, flavorful, and nutritious vegetarian chili perfect for cozy meals. Packed with tender sweet potatoes, protein-rich black beans, and a blend of warming spices, this recipe comes together effortlessly in a slow cooker, allowing the flavors to meld beautifully over several hours. Topped with fresh cilantro, creamy avocado, shredded cheese, and sour cream, it’s an ideal comforting dish for chilly days or meal prep.
Ingredients
Scale
Chili 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
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt, adjust to taste
- 1/4 tsp black pepper
Garnishes
- 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 carefully to prepare fresh aromatics for the chili.
- Combine in the Slow Cooker: Add the diced sweet potatoes, black beans, diced tomatoes, onion, garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper into the slow cooker. Pour in the vegetable broth and stir everything together well so that the spices are evenly distributed.
- Cook: Set the slow cooker to low and cook the chili for 6 to 8 hours, or alternatively on high for 3 to 4 hours. Cook until the sweet potatoes are tender and the flavors have melded into a rich, savory chili.
- Adjust Seasoning: Taste the chili and adjust the salt, pepper, or spices according to your preference to balance the flavors perfectly.
- Serve and Garnish: Ladle the finished chili into serving bowls and top with fresh cilantro, sliced avocado, shredded cheese, sour cream, and crush some tortilla chips on top for added texture and flavor. Serve warm.
Notes
- You can customize the spice levels by adding cayenne pepper or jalapeños if you prefer a spicier chili.
- For a gluten-free version, ensure all your spices and broth are certified gluten-free.
- This chili stores well in the refrigerator for up to 4 days and reheats beautifully.
- It also freezes well for up to 3 months—just thaw overnight in the fridge before reheating.
- Use vegan cheese and plant-based sour cream to make this dish fully vegan.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
