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Smoky Three-Bean Chili with Sweet Potatoes
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (14 oz) fire-roasted diced tomatoes
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • Fresh cilantro and lime wedges for serving

Instructions
 

  • Add the diced onion, minced garlic, and diced red bell pepper to the slow cooker.
  • Stir in the cubed sweet potatoes, drained kidney beans, black beans, and pinto beans.
  • Pour the fire-roasted tomatoes and vegetable broth over the mixture.
  • Sprinkle in the chili powder, smoked paprika, cumin, salt, and black pepper. Stir everything until evenly combined.
  • Cover and cook on low for 6 to 7 hours, until the sweet potatoes are tender.
  • Taste and adjust salt or pepper if needed. Serve hot with fresh cilantro and lime wedges on the side.

Notes

If the chili thickens too much during cooking, stir in an extra splash of broth right before serving. The sweet potatoes release some natural sugars, so taste before adding more salt. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a little water to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board