Savory Slow Cooker Sweet Potato and Black Bean Chili Recipe

In a world where weeknight dinners often devolve into the same old routine of takeout or uninspired frozen meals, my Slow Cooker Sweet Potato and Black Bean Chili emerges as a savory superhero. Imagine walking into your home after a long day, greeted by the warm, inviting aroma of spices and sweet potatoes simmering away in your slow cooker. Each spoonful is an explosion of flavors that dance on your taste buds, with the creamy texture of black beans complementing the slight sweetness of the tender sweet potatoes.

As I sit here reminiscing about this recipe, I can’t help but think back to that chilly autumn evening when I first experimented with it. I had invited friends over for dinner, and they were deeply skeptical when they saw me throwing sweet potatoes into a pot. But as the chili cooked away, their noses perked up at the enticing smell wafting through my kitchen. By the time we sat down to eat, all doubts had vanished faster than the chili itself!

Ingredients for Slow Cooker Sweet Potato and Black Bean Chili

Here’s what you’ll need to make this delicious dish:

• Sweet Potatoes: Use firm, fresh sweet potatoes; they add natural sweetness and a creamy texture to the chili.
• Black Beans: Canned black beans work well; just rinse them to reduce sodium content.
• Diced Tomatoes: Opt for fire-roasted canned diced tomatoes for an extra layer of smoky flavor.
• Onion: A medium onion adds depth; finely chop it for optimal flavor distribution.
• Garlic: Fresh minced garlic gives an aromatic punch that elevates the entire dish.
• Vegetable Broth: Low-sodium vegetable broth serves as a flavorful base without overwhelming saltiness.
• Cumin: Ground cumin enhances the chili’s warmth; don’t skimp on this essential spice!
• Chili Powder: Adjust according to your spice preference; it adds heat and complexity.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Slow Cooker Sweet Potato and Black Bean Chili

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare Your Ingredients

Begin by peeling and dicing your sweet potatoes into bite-sized pieces. Next, chop your onion finely and mince the garlic. Gather all your spices because we’re about to embark on a flavor adventure!

Step 2: Layer It Up

In your slow cooker, layer in the sweet potatoes first—this will ensure they cook perfectly. Follow with black beans (drained), diced tomatoes, onions, garlic, cumin, chili powder, and any other spices you desire.

Step 3: Add Liquids

Pour in low-sodium vegetable broth until everything is submerged but not swimming! You want just enough liquid to let those flavors meld together like old friends.

Step 4: Set It and Forget It

Cover your slow cooker with its lid and set it on low for about six hours or high for three hours if you’re feeling impatient (we’ve all been there). Your home will soon smell like heaven!

Step 5: Stir and Serve

Once cooking time is up, give everything a good stir. Taste test—add salt or more spices if needed—and then serve hot!

Step 6: Garnish with Flair

Top bowls of chili with fresh cilantro or avocado slices for an added touch of freshness.

Transfer to plates and drizzle with sauce for the perfect finishing touch. Enjoy every mouthful of this delightful concoction!

Now you have a delicious bowl of Slow Cooker Sweet Potato and Black Bean Chili that’s not only comforting but also packed with nutrients. Perfect for chilly nights or even meal prep!

Perfecting the Cooking Process

First, chop those sweet potatoes into cubes while your trusty slow cooker warms up. Sauté onions and garlic to release their flavors before adding them to the pot. Toss in the spices, black beans, and diced tomatoes for a symphony of taste.

Add Your Touch

Feel free to swap in other beans like kidney or pinto for variety. Want to spice it up? Add jalapeños or cayenne pepper. Top with avocado or cilantro for a fresh twist that’ll have your taste buds dancing.

Storing & Reheating

Store any leftovers in an airtight container for up to five days in the fridge. When reheating, add a splash of vegetable broth to keep it saucy and delicious—microwave or heat on the stove until warmed through.

Sometimes I find myself reminiscing about that one chilly night when I first made this dish. My friends devoured it so fast that I barely got a bite!

FAQs:

What ingredients do I need for Slow Cooker Sweet Potato and Black Bean Chili?

To make Slow Cooker Sweet Potato and Black Bean Chili, gather the following ingredients: sweet potatoes, canned black beans, diced tomatoes, vegetable broth, onion, garlic, bell peppers, chili powder, cumin, salt, pepper, and lime juice. You can also add corn or bell peppers for extra flavor and texture. Fresh cilantro makes a great garnish to enhance the dish. This combination of ingredients results in a hearty and nutritious meal that’s perfect for chilly days.

How long does it take to cook Slow Cooker Sweet Potato and Black Bean Chili?

Cooking Slow Cooker Sweet Potato and Black Bean Chili typically takes about 6 to 8 hours on low heat or 3 to 4 hours on high heat. Cooking it slowly allows the flavors to meld beautifully. If you’re in a hurry, choose the high setting. Make sure your sweet potatoes are tender before serving for the best texture. Enjoy with your favorite toppings like avocado or sour cream once it’s ready.

Can I make Slow Cooker Sweet Potato and Black Bean Chili vegan?

Yes! Slow Cooker Sweet Potato and Black Bean Chili is naturally vegan as it uses plant-based ingredients. The dish combines sweet potatoes and beans for protein and nutrients without any animal products. Make sure to use vegetable broth instead of chicken broth to maintain its vegan status. This recipe is perfect for those following a vegan diet while still providing a filling meal packed with flavor.

What can I serve with Slow Cooker Sweet Potato and Black Bean Chili?

Slow Cooker Sweet Potato and Black Bean Chili pairs wonderfully with various sides. Consider serving it with warm cornbread or crusty bread for dipping. A fresh green salad adds a delightful crunch alongside the chili. For an extra kick, top your chili with avocado slices or shredded cheese. These accompaniments enhance the overall experience of this hearty dish.

Conclusion for Slow Cooker Sweet Potato and Black Bean Chili:

In summary, Slow Cooker Sweet Potato and Black Bean Chili is an easy-to-make meal that offers both flavor and nutrition. With simple ingredients like sweet potatoes, black beans, and spices, this dish cooks effortlessly in your slow cooker. Whether you serve it on a busy weeknight or at a gathering with friends, it’s sure to please everyone at the table. Don’t forget to customize it with your favorite toppings for an extra touch! Enjoy this comforting chili anytime you crave warmth in a bowl.

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Slow Cooker Sweet Potato and Black Bean Chili

• Author: Christina
• Prep Time: 15 minutes
• Cook Time: 6 hours on low or 3 hours on high
• Total Time: 20 minute
• Yield: Makes approximately 6 servings 1x
• Category: Main
• Method: Slow Cooking
• Cuisine: American

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Description

Warm, hearty, and brimming with flavor, this Slow Cooker Sweet Potato and Black Bean Chili is a nutritious delight perfect for chilly nights or meal prep.

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Ingredients

Scale 1x2x3x

• 3 medium sweet potatoes, peeled and diced
• 2 (15 oz) cans black beans, rinsed and drained
• 2 (14.5 oz) cans fire-roasted diced tomatoes
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 2 tsp ground cumin
• 2 tbsp chili powder
• Salt and pepper to taste

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Instructions

1. Prepare Your Ingredients: Peel and dice the sweet potatoes into bite-sized pieces. Finely chop the onion and mince the garlic.
2. Layer It Up: In your slow cooker, layer in the sweet potatoes first. Follow with black beans, diced tomatoes, onions, garlic, cumin, chili powder, salt, and pepper.
3. Add Liquids: Pour in the vegetable broth until all ingredients are submerged but not swimming.
4. Set It and Forget It: Cover the slow cooker and set on low for 6 hours or high for 3 hours.
5. Stir and Serve: Once cooking time is up, stir the chili. Adjust seasoning if needed before serving hot.
6. Garnish with Flair: Top each bowl with fresh cilantro or avocado slices for added freshness.

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Nutrition

• Serving Size: 1 cup (240g)
• Calories: 220
• Sugar: 6g
• Sodium: 400mg
• Fat: 1g
• Saturated Fat: 0g
• Unsaturated Fat: 0.5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 10g
• Protein: 10g
• Cholesterol: 0mg

Keywords: For variety, consider using other beans like kidney or pinto. Spice it up with jalapeños or cayenne pepper. Store leftovers in an airtight container for up to five days; reheat with a splash of vegetable broth.