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To make Slow Cooker Sweet Potato Black Bean Chili, you need a few simple ingredients that pack a lot of flavor. Here’s what you will need: - 2 large sweet potatoes, peeled and cut into 1-inch cubes - 1 can (15 oz) black beans, thoroughly drained and rinsed - 1 can (14.5 oz) diced tomatoes with jalapeños or green chilies - 1 medium red bell pepper, chopped into bite-sized pieces - 1 medium onion, diced finely - 3 cloves garlic, minced - 2 cups vegetable broth (low-sodium preferred) - 2 tablespoons chili powder (adjust to taste) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Sea salt and freshly ground black pepper to taste - 1 tablespoon extra virgin olive oil - Fresh cilantro leaves, chopped, for garnish - Slices of ripe avocado, for serving Each ingredient adds a unique taste. Sweet potatoes give a nice sweetness. Black beans add protein. Diced tomatoes bring acidity and flavor. The red bell pepper and onion add crunch and sweetness. Garlic gives depth to the dish. Vegetable broth keeps everything moist. Spices like chili powder and cumin add warmth. Olive oil helps in cooking the onion and bell pepper. Finally, garnishes like cilantro and avocado make this chili look great and taste even better. When you combine these ingredients, you create a hearty dish. Each bite will burst with flavor and warmth, perfect for any meal. Enjoy the process of gathering these ingredients and the joy they will bring to your table. Start by heating 1 tablespoon of extra virgin olive oil in a medium skillet over medium heat. Once the oil is hot, add 1 medium onion, diced finely, and 1 medium red bell pepper, chopped into bite-sized pieces. Sauté them for about 5 minutes. Stir often until they soften and become clear. This step adds flavor and sweetness to your chili. Next, add 3 cloves of minced garlic to the skillet. Sauté for 1 more minute. The garlic should smell wonderful, but be careful not to let it burn. Now, it is time to transfer your sautéed mix to the slow cooker. Add 2 large sweet potatoes, peeled and cut into 1-inch cubes. Then, add 1 can of black beans, drained and rinsed. Don't forget to add 1 can of diced tomatoes with jalapeños or green chilies, including their juice. Next, pour in 2 cups of vegetable broth. This broth gives your chili a nice base. Now, sprinkle your spices on top. Use 2 tablespoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, sea salt, and black pepper to taste. Gently stir all the ingredients together until they are mixed well. Cover the slow cooker with its lid and set it to cook. You can choose to cook on low for 6-7 hours or on high for 3-4 hours. The goal is to make the sweet potatoes tender enough to pierce with a fork. After the cooking time, taste your chili. You can adjust the seasoning to your liking. If you want a thicker chili, mash a portion of the sweet potatoes with a fork and stir it back in. This adds a creamy texture that is delicious! Serve the chili hot. Top it with freshly chopped cilantro and slices of creamy avocado for a tasty finish. Enjoy the warmth and flavor of your home-cooked chili! To make your chili taste just right, you can adjust the spices. Start with the chili powder. Add two tablespoons for a mild heat. If you want more spice, add a bit more chili powder. You could also try different types of chili powders. Each type gives a unique flavor and warmth. Ground cumin adds a nice earthiness. A little smoked paprika will deepen the taste. Always taste your chili as you go. This way, you can find the perfect balance for your palate. To thicken the chili, you can mash some sweet potatoes. After cooking, take a fork and mash a portion of them. Stir the mashed sweet potatoes back into the chili. This adds creaminess and makes the dish heartier. If you want an even thicker texture, you can let it cook longer with the lid off. This helps some of the liquid evaporate, giving you a thicker chili. Garnishing your chili makes it more appealing. I love adding fresh cilantro on top. It adds a bright flavor and looks beautiful. Slices of ripe avocado bring creaminess and a rich taste. You can also serve the chili with tortilla chips for crunch. This makes a fun contrast to the soft chili. Enjoy your meal with a dollop of sour cream if you like. Each garnish adds flavor and flair to your dish. {{image_4}} You can add proteins to this chili for extra flavor and texture. Ground meat works well. Use beef, turkey, or chicken. If you prefer plant-based options, try adding lentils or crumbled tofu. Both options will give your chili more heartiness. Just brown the meat first, then add it to the slow cooker with the other ingredients. To make sure your dish is fully plant-based, check all ingredients. Use vegetable broth instead of chicken broth. Also, ensure your canned tomatoes don’t have any animal products. Many brands are vegan-friendly. This way, everyone can enjoy the chili without worry. Feel free to mix up the spices for more flavor. Try different types of chili powders, like chipotle or ancho, for a smoky twist. You can also add hot sauces, like sriracha or tabasco, for a kick. Adjust the spice levels to suit your taste. Always start small, and you can add more if needed! After cooking your chili, let it cool for a bit. Store it in an airtight container. It stays fresh in the fridge for about 4 to 5 days. Label your container with the date for easy tracking. This way, you know when it’s time to eat it! You can freeze the chili for later use. First, let it cool completely. Then, pour it into freezer-safe bags or containers. Squeeze out as much air as you can. This helps prevent freezer burn. Your chili can last up to 3 months in the freezer. When you're ready to eat, just thaw it overnight in the fridge. To reheat, use a pot on the stove over medium heat. Stir it often to keep it from sticking. If it's too thick, add a splash of vegetable broth or water. You can also use a microwave. Place it in a microwave-safe bowl and cover it. Heat for 2-3 minutes, stopping to stir halfway. This keeps the flavor fresh and tasty! Yes, you can use other methods. You can cook it on the stove. Just use a pot. Sauté the onion and bell pepper first, then add the rest of the ingredients. Let it simmer for about 30-40 minutes. Stir often to prevent sticking. If you want more heat, there are some easy ways to spice it up. You can add diced jalapeños or a dash of hot sauce. You can also use a spicier chili powder. Try adding chipotle powder for a smoky flavor. Always taste as you go. Yes, feel free to swap in other veggies. Corn adds sweetness and texture. Zucchini is another great choice. You can also add carrots or bell peppers. Just remember to cut them into small pieces for even cooking. This blog post covers how to make a delicious chili with sweet potatoes and black beans. You learned about the key ingredients, how to prepare and cook them, and tips for perfecting the dish. We also explored variations, storage options, and answers to common questions. In closing, this chili is versatile and easy to make. It suits many tastes and diets. Enjoy crafting your unique version and sharing it with friends!

Slow Cooker Sweet Potato Black Bean Chili

Discover the delightful flavors of Zesty Slow Cooker Sweet Potato Black Bean Chili, the perfect meal to warm you up! This easy recipe combines sweet potatoes, black beans, and spices for a hearty dish that the whole family will love. With just a few simple steps, you can set it and forget it while your slow cooker does the work. Click to explore this healthy recipe and enjoy a delicious bowl of chili tonight!
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Ingredients
  

2 large sweet potatoes, peeled and cut into 1-inch cubes

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

1 can (14.5 oz) diced tomatoes with jalapeños or green chilies

1 medium red bell pepper, chopped into bite-sized pieces

1 medium onion, diced finely

3 cloves garlic, minced

2 cups vegetable broth (low-sodium preferred)

2 tablespoons chili powder (adjust to taste)

1 teaspoon ground cumin

1 teaspoon smoked paprika (for depth of flavor)

Sea salt and freshly ground black pepper to taste

1 tablespoon extra virgin olive oil

Fresh cilantro leaves, chopped, for garnish

Slices of ripe avocado, for serving

Instructions
 

In a medium skillet, heat the olive oil over medium heat until shimmering. Add the diced onion and chopped red bell pepper; sauté for approximately 5 minutes, stirring occasionally, until they become soft and translucent.

    Incorporate the minced garlic into the skillet and sauté for an additional 1 minute, allowing the garlic to release its fragrant aroma without burning.

      Transfer the diced sweet potatoes into your slow cooker, followed by the rinsed black beans, diced tomatoes (including their juices), and the sautéed onion and bell pepper mixture. Pour in the vegetable broth.

        Sprinkle the chili powder, ground cumin, smoked paprika, sea salt, and freshly ground pepper over the top. Gently stir all the ingredients together until they are well combined.

          Cover the slow cooker with its lid and choose your cooking time: set it to low for 6-7 hours or high for 3-4 hours, until the sweet potatoes are fork-tender.

            After cooking, taste the chili and adjust the seasoning if needed. For a thicker consistency, take a fork and mash a portion of the sweet potatoes, stirring them back into the chili for added creaminess.

              Serve the chili hot, adorned with a sprinkle of freshly chopped cilantro and slices of creamy avocado placed on top for a delightful finish.

                Prep Time: 15 minutes | Total Time: 6-7 hours | Servings: 6