DisclaimerTerms Of UseGDPR PolicyCookie Policy

Southern Dishes

Slow Cooker Sweet Potato Black Bean Chili Recipe

by
To make the Slow Cooker Sweet Potato Black Bean Chili, you will need: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (14 oz) diced tomatoes with green chiles - 1 medium onion, chopped - 4 cloves garlic, minced - 1 bell pepper (any color), chopped - 2 cups vegetable broth - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust for heat preference) - Salt and pepper to taste Once your chili is done, you can add some tasty toppings: - Fresh cilantro, for garnish - Avocado slices, for topping - Lime wedges, for serving To make your meal even better, consider these sides: - Crusty bread for dipping - Warm tortillas for wrapping - A fresh green salad for contrast Start by peeling your sweet potatoes. Dice them into small cubes. This helps them cook evenly. Place the diced sweet potatoes in your slow cooker. Next, take your can of black beans. Rinse them well and drain. Add the beans to the cooker. Then, open a can of diced tomatoes with green chiles. Pour the tomatoes, along with their juices, into the slow cooker. Chop up a medium onion and a bell pepper of any color. Toss both into the pot. In a small bowl, mix together the vegetable broth, chili powder, cumin, smoked paprika, and cayenne pepper. Add salt and pepper to taste. This mixture adds great flavor to your chili. Pour it over the veggies and beans in the slow cooker. Stir gently to combine everything. Cover the slow cooker with its lid. Cook on low for 6-8 hours or on high for 3-4 hours. The sweet potatoes should be tender when done. Once your chili is cooked, taste it. Adjust the seasoning if needed. Serve it hot in deep bowls. Garnish with fresh cilantro and avocado slices. A squeeze of lime juice adds a nice kick! You can also serve it with crusty bread or warm tortillas on the side. Enjoy this hearty meal! To boost flavor in your chili, use fresh herbs. Fresh cilantro adds a bright touch. Lime juice brings a nice zing. You can also try smoked chili powder for a deeper taste. If you like heat, add more cayenne pepper. Adjust spices to your own taste for the best result. For the best texture, cut sweet potatoes into equal pieces. This helps them cook evenly. Stir the chili halfway through cooking to mix the flavors. If you like a thicker chili, mash some sweet potatoes with a fork after cooking. This will create a creamy base without adding cream. One common mistake is not rinsing canned beans. Rinsing removes extra salt and improves taste. Another mistake is cooking on high too long. It can make sweet potatoes mushy. Lastly, don’t skip the seasoning. Taste the chili before serving and adjust salt and spices as needed. {{image_2}} You can boost the protein in this chili easily. Consider adding cooked chicken, turkey, or even ground beef. If you want a plant-based option, try lentils or quinoa. Just mix in about one to two cups of your chosen protein when you add the vegetables. This will make the dish more filling and hearty. Feel free to switch up the veggies! You can add corn, zucchini, or carrots for a different taste. Cut them into small pieces so they cook well. If you have leftover veggies in your fridge, toss them in too. This chili is great for using what you have on hand. To change the heat, adjust the cayenne pepper. If you like it mild, use less or leave it out. For a spicier kick, add more cayenne or some chopped jalapeños. You can also try different spices like crushed red pepper or hot sauce. Just remember to taste as you go! After enjoying your chili, let it cool down. Transfer it to an airtight container. Make sure to seal it well. Store it in the fridge. It will stay fresh for about 3 to 5 days. To reheat, scoop out the desired amount. You can use the microwave or a pot. If using the microwave, heat in short bursts. Stir in between to ensure even heating. On the stove, warm over low heat, stirring often. Add a splash of water or broth if it seems thick. Freezing is a great option for longer storage. Use a freezer-safe container or bag. Leave some space at the top for expansion. The chili will freeze well for up to 3 months. When ready to eat, thaw overnight in the fridge. Reheat as needed for a quick meal. Yes, you can make this chili on the stovetop. Start by sautéing the onion and garlic in a pot until soft. Then, add the sweet potatoes, bell pepper, black beans, and diced tomatoes. Pour in the vegetable broth and add the spices. Bring it to a boil, then reduce the heat. Let it simmer for about 30-40 minutes until the sweet potatoes are tender. This method cuts down cooking time, but the slow cooker gives a deeper flavor. The chili lasts about 4-5 days in the fridge. Store it in an airtight container to keep it fresh. Always cool the chili to room temperature before refrigerating. When you're ready to eat, simply reheat it on the stove or in the microwave. If you want to enjoy it later, freezing is a great option. If you can't find sweet potatoes, you can use butternut squash or regular potatoes. Both will give a nice texture and flavor. Cut them into similar-sized pieces for even cooking. Carrots can also work, but they may change the taste a bit. Absolutely! This chili is perfect for meal prep. You can make a big batch and divide it into portions. It reheats well and tastes even better the next day as the flavors meld. Just store it in individual containers for easy grab-and-go meals throughout the week. Yes, you can use canned beans instead of dried ones. Canned beans save time and are convenient. Make sure to rinse them well to remove excess sodium. One can of black beans is about 1.5 cups, which is perfect for this recipe. Using canned beans will not affect the taste and will keep the chili hearty. This blog post covered all you need to make great chili. We discussed main ingredients, optional toppings, and suggested sides. I provided step-by-step instructions for preparation and cooking. You learned helpful tips for flavor and texture. We explored variations, storage methods, and answered common questions. Now you're ready to cook delicious chili your way! Enjoy making it your own.

WANT TO SAVE THIS RECIPE?

If you’re craving a warm, filling dish, try my slow cooker sweet potato black bean chili! This recipe is easy, healthy, and packed with flavor. Using simple ingredients, I’ll guide you through each step. With tips to enhance taste and options for real twists, you’re in for a treat. Ready to make a chili that warms you up from the inside out? Let’s dive in and get started!

Ingredients

List of Main Ingredients

To make the Slow Cooker Sweet Potato Black Bean Chili, you will need:

– 2 medium sweet potatoes, peeled and diced

– 1 can (15 oz) black beans, rinsed and drained

– 1 can (14 oz) diced tomatoes with green chiles

– 1 medium onion, chopped

– 4 cloves garlic, minced

– 1 bell pepper (any color), chopped

– 2 cups vegetable broth

– 2 tablespoons chili powder

– 1 teaspoon cumin

– 1 teaspoon smoked paprika

– 1/2 teaspoon cayenne pepper (adjust for heat preference)

– Salt and pepper to taste

Optional Toppings

Once your chili is done, you can add some tasty toppings:

– Fresh cilantro, for garnish

– Avocado slices, for topping

– Lime wedges, for serving

Suggested Side Dishes

To make your meal even better, consider these sides:

– Crusty bread for dipping

– Warm tortillas for wrapping

– A fresh green salad for contrast

Step-by-Step Instructions

Preparation of Ingredients

Start by peeling your sweet potatoes. Dice them into small cubes. This helps them cook evenly. Place the diced sweet potatoes in your slow cooker. Next, take your can of black beans. Rinse them well and drain. Add the beans to the cooker. Then, open a can of diced tomatoes with green chiles. Pour the tomatoes, along with their juices, into the slow cooker. Chop up a medium onion and a bell pepper of any color. Toss both into the pot.

Mixing and Cooking Process

In a small bowl, mix together the vegetable broth, chili powder, cumin, smoked paprika, and cayenne pepper. Add salt and pepper to taste. This mixture adds great flavor to your chili. Pour it over the veggies and beans in the slow cooker. Stir gently to combine everything. Cover the slow cooker with its lid. Cook on low for 6-8 hours or on high for 3-4 hours. The sweet potatoes should be tender when done.

Final Touches and Serving Suggestions

Once your chili is cooked, taste it. Adjust the seasoning if needed. Serve it hot in deep bowls. Garnish with fresh cilantro and avocado slices. A squeeze of lime juice adds a nice kick! You can also serve it with crusty bread or warm tortillas on the side. Enjoy this hearty meal!

Tips & Tricks

How to Enhance Flavor

To boost flavor in your chili, use fresh herbs. Fresh cilantro adds a bright touch. Lime juice brings a nice zing. You can also try smoked chili powder for a deeper taste. If you like heat, add more cayenne pepper. Adjust spices to your own taste for the best result.

Cooking Tips for Perfect Texture

For the best texture, cut sweet potatoes into equal pieces. This helps them cook evenly. Stir the chili halfway through cooking to mix the flavors. If you like a thicker chili, mash some sweet potatoes with a fork after cooking. This will create a creamy base without adding cream.

Common Mistakes to Avoid

One common mistake is not rinsing canned beans. Rinsing removes extra salt and improves taste. Another mistake is cooking on high too long. It can make sweet potatoes mushy. Lastly, don’t skip the seasoning. Taste the chili before serving and adjust salt and spices as needed.

Variations

Adding Protein Options

You can boost the protein in this chili easily. Consider adding cooked chicken, turkey, or even ground beef. If you want a plant-based option, try lentils or quinoa. Just mix in about one to two cups of your chosen protein when you add the vegetables. This will make the dish more filling and hearty.

Alternative Vegetables

Feel free to switch up the veggies! You can add corn, zucchini, or carrots for a different taste. Cut them into small pieces so they cook well. If you have leftover veggies in your fridge, toss them in too. This chili is great for using what you have on hand.

Spice Level Adjustments

To change the heat, adjust the cayenne pepper. If you like it mild, use less or leave it out. For a spicier kick, add more cayenne or some chopped jalapeños. You can also try different spices like crushed red pepper or hot sauce. Just remember to taste as you go!

Storage Info

How to Store Leftovers

After enjoying your chili, let it cool down. Transfer it to an airtight container. Make sure to seal it well. Store it in the fridge. It will stay fresh for about 3 to 5 days.

Reheating Instructions

To reheat, scoop out the desired amount. You can use the microwave or a pot. If using the microwave, heat in short bursts. Stir in between to ensure even heating. On the stove, warm over low heat, stirring often. Add a splash of water or broth if it seems thick.

Freezing Chili for Future Meals

Freezing is a great option for longer storage. Use a freezer-safe container or bag. Leave some space at the top for expansion. The chili will freeze well for up to 3 months. When ready to eat, thaw overnight in the fridge. Reheat as needed for a quick meal.

FAQs

Can I make this chili on the stovetop?

Yes, you can make this chili on the stovetop. Start by sautéing the onion and garlic in a pot until soft. Then, add the sweet potatoes, bell pepper, black beans, and diced tomatoes. Pour in the vegetable broth and add the spices. Bring it to a boil, then reduce the heat. Let it simmer for about 30-40 minutes until the sweet potatoes are tender. This method cuts down cooking time, but the slow cooker gives a deeper flavor.

How long does the chili last in the fridge?

The chili lasts about 4-5 days in the fridge. Store it in an airtight container to keep it fresh. Always cool the chili to room temperature before refrigerating. When you’re ready to eat, simply reheat it on the stove or in the microwave. If you want to enjoy it later, freezing is a great option.

What can I substitute for sweet potatoes?

If you can’t find sweet potatoes, you can use butternut squash or regular potatoes. Both will give a nice texture and flavor. Cut them into similar-sized pieces for even cooking. Carrots can also work, but they may change the taste a bit.

Is this chili suitable for meal prep?

Absolutely! This chili is perfect for meal prep. You can make a big batch and divide it into portions. It reheats well and tastes even better the next day as the flavors meld. Just store it in individual containers for easy grab-and-go meals throughout the week.

Can I use canned beans instead of dried?

Yes, you can use canned beans instead of dried ones. Canned beans save time and are convenient. Make sure to rinse them well to remove excess sodium. One can of black beans is about 1.5 cups, which is perfect for this recipe. Using canned beans will not affect the taste and will keep the chili hearty.

This blog post covered all you need to make great chili. We discussed main ingredients, optional toppings, and suggested sides. I provided step-by-step instructions for preparation and cooking. You learned helpful tips for flavor and texture. We explored variations, storage methods, and answered common questions.

Now you’re ready to cook delicious chili your way! Enjoy making it your own.

To make the Slow Cooker Sweet Potato Black Bean Chili, you will need: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (14 oz) diced tomatoes with green chiles - 1 medium onion, chopped - 4 cloves garlic, minced - 1 bell pepper (any color), chopped - 2 cups vegetable broth - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust for heat preference) - Salt and pepper to taste Once your chili is done, you can add some tasty toppings: - Fresh cilantro, for garnish - Avocado slices, for topping - Lime wedges, for serving To make your meal even better, consider these sides: - Crusty bread for dipping - Warm tortillas for wrapping - A fresh green salad for contrast Start by peeling your sweet potatoes. Dice them into small cubes. This helps them cook evenly. Place the diced sweet potatoes in your slow cooker. Next, take your can of black beans. Rinse them well and drain. Add the beans to the cooker. Then, open a can of diced tomatoes with green chiles. Pour the tomatoes, along with their juices, into the slow cooker. Chop up a medium onion and a bell pepper of any color. Toss both into the pot. In a small bowl, mix together the vegetable broth, chili powder, cumin, smoked paprika, and cayenne pepper. Add salt and pepper to taste. This mixture adds great flavor to your chili. Pour it over the veggies and beans in the slow cooker. Stir gently to combine everything. Cover the slow cooker with its lid. Cook on low for 6-8 hours or on high for 3-4 hours. The sweet potatoes should be tender when done. Once your chili is cooked, taste it. Adjust the seasoning if needed. Serve it hot in deep bowls. Garnish with fresh cilantro and avocado slices. A squeeze of lime juice adds a nice kick! You can also serve it with crusty bread or warm tortillas on the side. Enjoy this hearty meal! To boost flavor in your chili, use fresh herbs. Fresh cilantro adds a bright touch. Lime juice brings a nice zing. You can also try smoked chili powder for a deeper taste. If you like heat, add more cayenne pepper. Adjust spices to your own taste for the best result. For the best texture, cut sweet potatoes into equal pieces. This helps them cook evenly. Stir the chili halfway through cooking to mix the flavors. If you like a thicker chili, mash some sweet potatoes with a fork after cooking. This will create a creamy base without adding cream. One common mistake is not rinsing canned beans. Rinsing removes extra salt and improves taste. Another mistake is cooking on high too long. It can make sweet potatoes mushy. Lastly, don’t skip the seasoning. Taste the chili before serving and adjust salt and spices as needed. {{image_2}} You can boost the protein in this chili easily. Consider adding cooked chicken, turkey, or even ground beef. If you want a plant-based option, try lentils or quinoa. Just mix in about one to two cups of your chosen protein when you add the vegetables. This will make the dish more filling and hearty. Feel free to switch up the veggies! You can add corn, zucchini, or carrots for a different taste. Cut them into small pieces so they cook well. If you have leftover veggies in your fridge, toss them in too. This chili is great for using what you have on hand. To change the heat, adjust the cayenne pepper. If you like it mild, use less or leave it out. For a spicier kick, add more cayenne or some chopped jalapeños. You can also try different spices like crushed red pepper or hot sauce. Just remember to taste as you go! After enjoying your chili, let it cool down. Transfer it to an airtight container. Make sure to seal it well. Store it in the fridge. It will stay fresh for about 3 to 5 days. To reheat, scoop out the desired amount. You can use the microwave or a pot. If using the microwave, heat in short bursts. Stir in between to ensure even heating. On the stove, warm over low heat, stirring often. Add a splash of water or broth if it seems thick. Freezing is a great option for longer storage. Use a freezer-safe container or bag. Leave some space at the top for expansion. The chili will freeze well for up to 3 months. When ready to eat, thaw overnight in the fridge. Reheat as needed for a quick meal. Yes, you can make this chili on the stovetop. Start by sautéing the onion and garlic in a pot until soft. Then, add the sweet potatoes, bell pepper, black beans, and diced tomatoes. Pour in the vegetable broth and add the spices. Bring it to a boil, then reduce the heat. Let it simmer for about 30-40 minutes until the sweet potatoes are tender. This method cuts down cooking time, but the slow cooker gives a deeper flavor. The chili lasts about 4-5 days in the fridge. Store it in an airtight container to keep it fresh. Always cool the chili to room temperature before refrigerating. When you're ready to eat, simply reheat it on the stove or in the microwave. If you want to enjoy it later, freezing is a great option. If you can't find sweet potatoes, you can use butternut squash or regular potatoes. Both will give a nice texture and flavor. Cut them into similar-sized pieces for even cooking. Carrots can also work, but they may change the taste a bit. Absolutely! This chili is perfect for meal prep. You can make a big batch and divide it into portions. It reheats well and tastes even better the next day as the flavors meld. Just store it in individual containers for easy grab-and-go meals throughout the week. Yes, you can use canned beans instead of dried ones. Canned beans save time and are convenient. Make sure to rinse them well to remove excess sodium. One can of black beans is about 1.5 cups, which is perfect for this recipe. Using canned beans will not affect the taste and will keep the chili hearty. This blog post covered all you need to make great chili. We discussed main ingredients, optional toppings, and suggested sides. I provided step-by-step instructions for preparation and cooking. You learned helpful tips for flavor and texture. We explored variations, storage methods, and answered common questions. Now you're ready to cook delicious chili your way! Enjoy making it your own.

Slow Cooker Sweet Potato Black Bean Chili

Warm up your dinner routine with this delightful Slow Cooker Sweet Potato Black Bean Chili! Packed with nutritious ingredients like sweet potatoes, black beans, and spices, this easy recipe is perfect for busy days. With just a few simple steps, you’ll have a comforting bowl of chili ready to enjoy. Click to explore the full recipe and elevate your meal with vibrant flavors and simple prep!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, rinsed and drained

1 can (14 oz) diced tomatoes with green chiles

1 medium onion, chopped

4 cloves garlic, minced

1 bell pepper (any color), chopped

2 cups vegetable broth

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust for heat preference)

Salt and pepper to taste

Fresh cilantro, for garnish

Avocado slices, for topping

Lime wedges, for serving

Instructions
 

Start by preparing your sweet potatoes. Peel and dice them into bite-sized cubes and place them in the slow cooker.

    Add the rinsed black beans, diced tomatoes (with their juices), chopped onion, and bell pepper to the slow cooker.

      In a separate small bowl, mix together the vegetable broth, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper to create a flavorful sauce.

        Pour the spice mixture over the ingredients in the slow cooker, ensuring everything is well coated.

          Stir gently to combine all ingredients, then cover the slow cooker with its lid.

            Cook on low for 6-8 hours or on high for 3-4 hours, until the sweet potatoes are tender and the flavors meld together nicely.

              Once cooked, taste and adjust seasoning if necessary.

                Serve hot, garnished with fresh cilantro, avocado slices, and a squeeze of lime juice for an extra zing!

                  Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8

                    - Presentation Tips: Serve chili in deep bowls, and arrange avocado slices and lime wedges on the side for guests to add just before eating. Consider serving with crusty bread or warm tortillas for a complete meal.

                      WANT TO SAVE THIS RECIPE?

                      Leave a Comment

                      Recipe Rating