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To make Slow Cooker Sweet Potato Black Bean Chili, you need these items: - 2 large sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) diced tomatoes, with juice - 1 medium onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 2 cups vegetable broth - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust for spice preference) - Salt and pepper to taste - 1 tablespoon olive oil - Fresh cilantro and avocado for garnish Using good-quality ingredients makes a big difference. Choose organic sweet potatoes for better flavor. Fresh herbs add brightness, so look for vibrant cilantro. Canned beans should have no added sugar or preservatives. Always check the label for quality. Fresh garlic and onion enhance the taste, so avoid pre-chopped versions. The better the ingredients, the more delicious your chili will be. You can easily swap out some ingredients. If you’re out of sweet potatoes, try butternut squash. Any beans work, so use pinto or kidney beans instead of black. If you want to skip the canned tomatoes, fresh diced tomatoes are a great choice. For a smoky flavor, use liquid smoke in place of smoked paprika. Adjust the spices based on your taste. First, gather all your ingredients. You will need: - 2 large sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) diced tomatoes, with juice - 1 medium onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 2 cups vegetable broth - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust for spice preference) - Salt and pepper to taste - 1 tablespoon olive oil - Fresh cilantro and avocado for garnish Start by heating the olive oil in a skillet over medium heat. Add the diced onion. Sauté for about five minutes until it turns translucent. This will build a nice base flavor. Next, add the minced garlic and diced red bell pepper. Cook them together for another two to three minutes. You want the aroma to fill your kitchen. Now, transfer all your sautéed mix to the slow cooker. In the slow cooker, combine the diced sweet potatoes, black beans, and diced tomatoes with their juice. Pour in the vegetable broth. This will create a rich and hearty base. Next, season your mix with chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir everything well so the flavors can blend. It's important to cover the slow cooker with the lid. Cook it on low for six to eight hours or on high for three to four hours. The sweet potatoes should be tender when done. Once the cooking time is up, taste your chili. Adjust seasonings if needed. This is where you can make it your own. Serve it hot. Garnish with fresh cilantro and slices of avocado. The avocado adds creaminess. Enjoy your bowl of sweet potato black bean chili! You can adjust the cooking time based on your schedule. If you cook on low, plan for 6-8 hours. If you need it faster, use the high setting for 3-4 hours. Check the sweet potatoes to ensure they are soft. They should easily break apart when pressed with a fork. This helps make sure your chili has the perfect texture. To boost the flavor, consider adding more spices. A dash of extra chili powder can increase the heat. You can also add a bit of lime juice before serving. This will brighten the taste. For a smoky flavor, try adding a bit more smoked paprika. These small tweaks can make a big difference in your chili. Serve the chili hot in bowls. Top it with fresh cilantro for a pop of color. Slices of avocado add creaminess and balance the heat. You can also serve it with cornbread or tortilla chips for crunch. This chili pairs well with a side salad for a fresh touch. Enjoying it with friends makes the meal even better! {{image_2}} You can boost the nutrition of this chili by adding more vegetables. Consider diced carrots, zucchini, or corn. These veggies add color and flavor. You can also toss in some kale or spinach near the end. This keeps them bright and fresh. Feel free to get creative with what you have at home. Want to make this chili heartier? Add some protein! Cooked ground turkey or beef works great. If you prefer plant-based options, try adding lentils or quinoa. Both options add texture and protein. Just make sure to adjust the cooking time. You want everything to cook evenly. This recipe is already vegetarian and vegan-friendly. To keep it that way, avoid any meat additions. You can also check your broth to ensure it is plant-based. Use vegetable broth for a rich flavor. For extra creaminess, add a dollop of dairy-free yogurt or cashew cream when serving. These small tweaks can elevate your dish. After making your chili, let it cool. Once cool, transfer it to an airtight container. Store it in the fridge for up to five days. This keeps the flavors fresh and safe. You can freeze leftover chili for later. Use freezer-safe containers or bags. Make sure to leave some space for expansion. It will stay good for about three months. To enjoy, just thaw it overnight in the fridge. To reheat, you can use the stove or microwave. For the stove, heat it in a pot over medium heat. Stir often until warmed through. If using a microwave, place it in a bowl and cover it. Heat in short bursts, stirring in between. This helps it heat evenly. Enjoy your chili warm! Yes, you can make this chili on the stovetop. Start by heating olive oil in a pot. Sauté the onion, garlic, and bell pepper just like in the slow cooker method. Then, add the sweet potatoes, beans, tomatoes, and broth. Season well and bring to a boil. Lower the heat and let it simmer for about 30 minutes. Stir often until the sweet potatoes soften. To store leftover chili, first let it cool. Then, transfer it to an airtight container. You can keep it in the fridge for up to five days. If you want to store it longer, freeze it. Use freezer-safe containers or bags. It can last for three months in the freezer. Absolutely! If you want more heat, add extra cayenne pepper or chili powder. You can also mix in some diced jalapeños or hot sauce. Taste as you go to ensure you reach your desired spice level. This chili pairs well with many sides. You can serve it with cornbread or crusty bread. Rice or quinoa also makes great options. For a fresh touch, add a simple salad. Don't forget to top it with avocado and cilantro for added flavor. When using a slow cooker, cooking on low takes about 6-8 hours. If you are short on time, cooking on high takes about 3-4 hours. Both methods will yield tender sweet potatoes and a flavorful chili. This blog post covers everything you need for a great chili. We looked at key ingredients, their quality, and possible swaps. I outlined the steps for prep, slow cooking, and serving. You learned tips for adjusting cook times and enhancing flavors. We explored variations with extra veggies, proteins, and vegan options. Finally, I shared the best ways to store and reheat leftovers. Make your chili unique and delicious. With these tips, you can enjoy tasty meals anytime.

Slow Cooker Sweet Potato Black Bean Chili

Warm up your day with this delicious Sweet & Spicy Slow Cooker Sweet Potato Black Bean Chili! Packed with vibrant flavors and healthy ingredients like sweet potatoes, black beans, and spices, this cozy dish is perfect for any meal. Ready in 6-8 hours, simply toss everything in your slow cooker and let it do the work. Don't miss out on this easy recipe that will satisfy your cravings—click through to explore the full recipe and get cooking!
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Ingredients
  

2 large sweet potatoes, peeled and diced

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

1 can (15 oz) diced tomatoes, with juice

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

2 cups vegetable broth

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

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

Salt and pepper to taste

1 tablespoon olive oil

Fresh cilantro and avocado for garnish

Instructions
 

Start by heating the olive oil in a skillet over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.

    Add the minced garlic and diced red bell pepper to the skillet, cooking for another 2-3 minutes until fragrant.

      In the slow cooker, combine the diced sweet potatoes, black beans, diced tomatoes (with their juice), sautéed onion, garlic, and bell pepper.

        Pour in the vegetable broth and stir everything together.

          Season the mixture with chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix well to ensure the spices are evenly distributed.

            Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the sweet potatoes are tender.

              Once cooked, taste and adjust seasonings if necessary.

                Serve hot, garnished with fresh cilantro and slices of avocado for creaminess.

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