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Sweet Potato Black Bean Chili
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes with their juice
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Add the diced sweet potatoes, black beans, onion, and garlic to the slow cooker.
  • Pour in the diced tomatoes with their juice and the vegetable broth.
  • Sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper over the top.
  • Stir everything together until the spices are evenly distributed.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the sweet potatoes are tender.
  • Stir once more before serving to check the consistency.

Notes

If the chili thickens too much during cooking, stir in an extra splash of broth right before serving. Leftovers store well in the fridge for up to four days and reheat smoothly on the stovetop with a little added liquid. For a milder version, reduce the chili powder by half and taste before adjusting.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife