Spicy Black Bean and Sweet Potato Chili Soup
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- Fresh cilantro and lime wedges for serving
Instructions
- Place the cubed sweet potatoes, diced onion, minced garlic, and diced red bell pepper into the slow cooker.
- Add the drained black beans, diced tomatoes with their juices, and vegetable broth.
- Sprinkle in the chili powder, cumin, cayenne pepper, 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 soft and the flavors have melded.
- Taste and adjust salt or cayenne if needed. Ladle into bowls and top with fresh cilantro and a squeeze of lime.
Notes
If the chili thickens too much during cooking, stir in an extra half cup of broth before serving. For milder heat, reduce the cayenne to a quarter teaspoon. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board