Irresistible Slow Cooker Sweet Potato and Black Bean Chili

The aroma of Slow Cooker Sweet Potato and Black Bean Chili fills your kitchen, wrapping you in a warm hug that smells like comfort itself. Imagine the sweet, earthy scent of roasted sweet potatoes mingling with the rich, savory notes of black beans and spices, creating a culinary symphony that dances through your senses. This dish is not just a meal; it’s a cozy embrace on a chilly evening, perfect for snuggling up with a good book or binge-watching your favorite show.

I remember the first time I made this chili; it was one of those days when the weather couldn’t decide between rain and snow. I opened my pantry and saw sweet potatoes staring back at me, as if they were begging to be transformed into something magical. Fast forward to two hours later, I had a bubbling pot of chili that not only warmed my insides but also caused my taste buds to throw a party. Whether it’s game day or simply a Tuesday night, this chili is bound to become your go-to comfort food.

Ingredients for Slow Cooker Sweet Potato and Black Bean Chili

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

• Sweet Potatoes: Choose firm ones with smooth skin for the best texture in your chili.
• Black Beans: Canned or dried; if using dried beans, soak them overnight for optimal cooking.
• Diced Tomatoes: Use canned diced tomatoes with their juices for added flavor.
• Onion: A medium yellow onion adds sweetness and depth; chop it finely.
• Garlic: Fresh garlic cloves bring aromatic goodness; minced is best for even distribution.

For the Spices:

• Cumin: Essential for that warm, earthy flavor—don’t skip it!
• Chili Powder: Adjust based on how spicy you want your chili; it’s what brings the heat!

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

Start by peeling and dicing the sweet potatoes into bite-sized pieces to ensure even cooking. Chop the onion and mince the garlic while you’re at it.

Step 2: Combine Everything in the Slow Cooker

In your trusty slow cooker, throw in the diced sweet potatoes, drained black beans (if using canned), diced tomatoes (with juices), onion, garlic, cumin, chili powder, salt, and pepper.

Step 3: Add Liquid

Pour in vegetable broth until everything is just covered; this helps create that luscious chili consistency we all crave.

Step 4: Stir It Up

Give everything a good stir to combine all those glorious flavors before you set it up for cooking.

Step 5: Cook Low and Slow

Cover your slow cooker and set it on low for about six hours or high for three hours—choose whichever suits your schedule!

Step 6: Serve It Up

Once cooked to perfection (the sweet potatoes should be tender), give it one last stir before serving! Garnish with fresh cilantro or avocado slices if you’re feeling fancy.

This Slow Cooker Sweet Potato and Black Bean Chili isn’t just easy; it’s bursting with flavors that will have everyone coming back for seconds. Serve it with some crusty bread or over rice for an extra hearty meal—no judgment here if you eat straight from the pot!

Perfecting the Cooking Process

Start by chopping your sweet potatoes and onions to kick off the flavor fiesta. Sauté the onions for a few minutes in your slow cooker before adding everything else. Layer those sweet potatoes, black beans, spices, and broth, then let it simmer away for hours.

Add Your Touch

Feel free to swap in different beans like kidney or pinto if you’re feeling adventurous. Toss in some corn for sweetness or add jalapeños for a spicy kick. You can even sprinkle cheese on top before serving for an indulgent finish.

Storing & Reheating

Store leftover chili in an airtight container in the fridge for up to five days. When you’re ready to enjoy it again, just reheat on low in the slow cooker or microwave until warmed through.

Sometimes when I’m cooking this chili, I think back to when I first made it for a potluck. Everyone raved about it, and I felt like a culinary superstar! It’s amazing how one recipe can bring people together over bowls of warmth and laughter.

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, you’ll need sweet potatoes, black beans, diced tomatoes, onion, garlic, bell pepper, vegetable broth, and various spices like cumin and chili powder. Fresh cilantro can be added for garnish. This hearty dish is not only delicious but also packed with nutrients. Ensure that you have all the ingredients prepped before starting to make your cooking process smoother.

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

Cooking your Slow Cooker Sweet Potato and Black Bean Chili will typically take about 6 to 8 hours on low heat or 3 to 4 hours on high heat. The slow cooking process allows the flavors to meld beautifully while ensuring that the sweet potatoes become tender. Adjust the cooking time according to your schedule, but longer cooking will result in a richer flavor.

Can I freeze Slow Cooker Sweet Potato and Black Bean Chili?

Yes, you can freeze Slow Cooker Sweet Potato and Black Bean Chili! After it has cooled completely, transfer it into airtight containers or freezer bags. It will keep well in the freezer for up to three months. When you’re ready to eat, simply thaw it overnight in the refrigerator before reheating on the stove or in the microwave.

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

Pair your Slow Cooker Sweet Potato and Black Bean Chili with a variety of sides for a complete meal. Consider serving it with cornbread, tortilla chips, or a fresh green salad. You can also top each bowl with avocado slices, shredded cheese, or sour cream for added flavor and texture.

Conclusion for Slow Cooker Sweet Potato and Black Bean Chili:

In summary, this Slow Cooker Sweet Potato and Black Bean Chili is an easy-to-make dish bursting with flavor and nutrition. It’s perfect for meal prep or a cozy family dinner. With simple ingredients and minimal effort required, you’ll enjoy a warm bowl of chili that’s both satisfying and healthy. Don’t forget to customize it with your favorite toppings for an extra touch!

Print

Slow Cooker Sweet Potato and Black Bean Chili

• Author: Lilly
• Prep Time: 15 minutes
• Cook Time: 6 hours on low / 3 hours on high
• Total Time: 55 minute
• Yield: Serves approximately 6 people. 1x
• Category: Main
• Method: Slow Cooker
• Cuisine: Vegetarian

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Description

Warm, comforting, and bursting with flavor, this Slow Cooker Sweet Potato and Black Bean Chili is the perfect dish for chilly evenings or meal prep.

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Ingredients

Scale 1x2x3x

• 3 medium sweet potatoes, peeled and diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tsp ground cumin
• 2 tsp chili powder
• Salt and pepper to taste

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Instructions

1. 1. Prepare Your Ingredients: Peel and dice the sweet potatoes into bite-sized pieces. Chop the onion and mince the garlic.
2. 2. Combine Everything in the Slow Cooker: In your slow cooker, add the sweet potatoes, black beans (drained), diced tomatoes (with juices), onion, garlic, cumin, chili powder, salt, and pepper.
3. 3. Add Liquid: Pour in the vegetable broth until all ingredients are just covered.
4. 4. Stir It Up: Stir well to combine all ingredients thoroughly.
5. 5. Cook Low and Slow: Cover and set your slow cooker on low for about 6 hours or high for 3 hours.
6. 6. Serve It Up: Once cooked, stir again before serving. Garnish with fresh cilantro or avocado slices if desired.

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Nutrition

• Serving Size: 1 cup (240g)
• Calories: 220
• Sugar: 5g
• Sodium: 400mg
• Fat: 1g
• Saturated Fat: 0g
• Unsaturated Fat: 0.5g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 12g
• Protein: 10g
• Cholesterol: 0mg

Keywords: - For added flavor, sauté the onions in a bit of olive oil before adding them to the slow cooker. - Feel free to customize with other beans like kidney or pinto or add corn for sweetness. - Leftover chili can be stored in an airtight container in the fridge for up to five days or frozen for up to three months.