Description
Crockpot Sweet Potato & Black Bean Chili is the ultimate comfort food for chilly nights. This hearty dish features tender sweet potatoes and protein-rich black beans, simmered with aromatic spices and fresh vegetables. It’s not only easy to prepare but also fills your home with a warm, inviting aroma. Perfect for any occasion, this vibrant chili is vegan and gluten-free, making it suitable for diverse dietary preferences. Serve it with your favorite toppings for a satisfying meal that warms you from the inside out.
Ingredients
Scale
- 2 large sweet potatoes (peeled and diced)
- 2 cans black beans (15 oz each, rinsed and drained)
- 1 can diced tomatoes (14.5 oz)
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 4 cups vegetable broth (low-sodium)
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp paprika
Instructions
- Prepare ingredients by peeling and dicing the sweet potatoes, chopping the onion, and mincing the garlic.
- Optional: Sauté onion and garlic in a pan for about five minutes until fragrant.
- In the crockpot, combine sweet potatoes, black beans, diced tomatoes (with juice), sautéed onions and garlic, vegetable broth, cumin, chili powder, and paprika.
- Stir everything to ensure even distribution of spices.
- Cook on low for 6 hours or high for 3 hours until sweet potatoes are tender.
- Serve warm in bowls with optional garnishes like avocado or cilantro.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 13g
- Protein: 10g
- Cholesterol: 0mg
Keywords: - Customize by adding corn or jalapeños for extra flavor. - For added protein, mix in quinoa or cooked chicken. - Store leftovers in an airtight container in the fridge for up to five days or freeze for later.