Ingredients
2 large sweet potatoes, peeled and cubed into 1/2 inch pieces
2 cans (15 oz each) black beans, rinsed and drained
1 large yellow onion, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 cup vegetable broth
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
Optional toppings: Avocado, cilantro, lime wedges, sour cream
Instructions
Step 1: Place the diced onions, minced garlic, and cubed sweet potatoes into the bottom of a 6-quart slow cooker.
Step 2: Add the rinsed black beans, crushed tomatoes, and vegetable broth over the vegetables.
Step 3: Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper into the pot.
Step 4: Stir all ingredients together until the spices are well distributed throughout the liquid.
Step 5: Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours, until the sweet potatoes are tender.
Step 6: Before serving, taste and adjust salt or spices if needed. Serve hot with your favorite toppings.
Notes
For a thicker chili, mash some of the beans against the side of the pot before serving. Store leftovers in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Healthy Dinner
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 kcal
- Sugar: 9g
- Sodium: 650mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: slow cooker sweet potato black bean chili, vegan chili, crockpot dinner, healthy sweet potato recipe, black bean stew
