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.
Ingredients
Scale
- 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
Instructions
- Prepare Your Ingredients: Peel and dice the sweet potatoes into bite-sized pieces. Finely chop the onion and mince the garlic.
- 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.
- Add Liquids: Pour in the vegetable broth until all ingredients are submerged but not swimming.
- Set It and Forget It: Cover the slow cooker and set on low for 6 hours or high for 3 hours.
- Stir and Serve: Once cooking time is up, stir the chili. Adjust seasoning if needed before serving hot.
- Garnish with Flair: Top each bowl with fresh cilantro or avocado slices for added freshness.
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.