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.
Ingredients
Scale
- 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
Instructions
- 1. Prepare Your Ingredients: Peel and dice the sweet potatoes into bite-sized pieces. Chop the onion and mince the garlic.
- 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. Add Liquid: Pour in the vegetable broth until all ingredients are just covered.
- 4. Stir It Up: Stir well to combine all ingredients thoroughly.
- 5. Cook Low and Slow: Cover and set your slow cooker on low for about 6 hours or high for 3 hours.
- 6. Serve It Up: Once cooked, stir again before serving. Garnish with fresh cilantro or avocado slices if desired.
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.