Go Back
Slow Cooker Sweet Potato Black Bean Chili
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced into 1-inch pieces
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Chopped cilantro, for serving
  • Diced avocado, for serving

Instructions
 

  • Add the diced sweet potatoes, onion, garlic, and red bell pepper to the slow cooker.
  • Pour in the drained black beans and the can of diced tomatoes with their juices.
  • Add the vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper.
  • Stir everything together until the spices are evenly distributed.
  • Cover and cook on low for 6 to 7 hours, until the sweet potatoes are fork-tender.
  • Taste and adjust salt or spices if needed.
  • Ladle into bowls and top with chopped cilantro and diced avocado before serving.

Notes

Sweet potatoes release natural sugars as they cook, so taste before adding extra salt at the end. If you prefer a thicker chili, mash a few sweet potato pieces against the side of the pot after cooking. Leftovers keep well in the fridge for three days or freeze nicely in individual portions for quick lunches.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board