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Slow Cooker Spicy Black Bean and Sweet Potato Chili
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 2 medium sweet potatoes, peeled and cut into 1-inch pieces
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 (28-ounce) can diced tomatoes
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • Chopped cilantro, lime wedges, and sliced avocado for serving

Instructions
 

  • Place the sweet potatoes, onion, bell pepper, and garlic in the slow cooker.
  • Add the black beans, diced tomatoes, and vegetable broth.
  • Sprinkle in the chili powder, cumin, cayenne pepper, and salt. Stir everything together until evenly combined.
  • Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the sweet potatoes are tender when pierced with a fork.
  • Ladle into bowls and top each serving with cilantro, a squeeze of lime, and avocado slices.

Notes

If the chili thickens too much during cooking, stir in a splash of extra broth right before serving. The cayenne sets the heat level, so taste and add a pinch more only after the cook time ends. Leftovers keep in the fridge for four days and reheat well on the stove with a little water to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker