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To make Slow Cooker Sweet Potato Black Bean Chili, you need fresh and simple ingredients. Here is the list: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (14 oz) diced tomatoes with green chilies - 1 bell pepper (red or yellow), chopped - 1 medium onion, diced - 3 cloves garlic, minced - 1 tablespoon chili powder - 1 teaspoon cumin - ½ teaspoon smoked paprika - ½ teaspoon salt - ¼ teaspoon black pepper - 2 cups vegetable broth - 1 tablespoon olive oil - Optional toppings: avocado slices, fresh cilantro, lime wedges, shredded cheese Each ingredient plays a key role in flavor and texture. Sweet potatoes add creaminess. Black beans provide protein and fiber. Diced tomatoes bring juiciness and zest. Bell pepper and onion add crunch and sweetness, while garlic gives a deep aroma. The spices, like chili powder and cumin, create warmth. Smoked paprika adds a hint of smokiness. Vegetable broth ties everything together, making the chili rich and hearty. Feel free to switch some ingredients. You can use other beans, like pinto or kidney. You can also choose different veggies to mix things up. Enjoy crafting your perfect chili! First, I heat olive oil in a skillet over medium heat. I add diced onion and chopped bell pepper. I sauté these for about five minutes. They should become soft and fragrant. Then, I add minced garlic and cook for one to two more minutes. This step brings out the garlic's flavor. Next, I transfer the cooked onion, bell pepper, and garlic to the slow cooker. This is where the magic happens. Now, I add the remaining ingredients to the slow cooker. This includes diced sweet potatoes, black beans, diced tomatoes, and vegetable broth. I also add chili powder, cumin, smoked paprika, salt, and black pepper. It’s crucial to stir everything together well. For cooking times, I have choices. I can cover the slow cooker and cook 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 chili cooks, I taste it and adjust the seasoning if needed. Sometimes, I add a pinch more salt or spice. For serving, I like to garnish with toppings. Some of my favorites are avocado slices, fresh cilantro, lime wedges, or shredded cheese. Each adds a nice touch and flavor to the chili. You can change a few ingredients if needed. Instead of black beans, use pinto or kidney beans. Both work great and add tasty flavors. If you want more veggies, add corn, zucchini, or carrots. They mix well with the sweet potatoes. For seasoning, swap chili powder for taco seasoning. This change adds a different twist to your chili. If you like heat, add jalapeños or serrano peppers. Chop them finely and mix them in at the start. Another option is to sprinkle cayenne pepper in. Just a pinch can go a long way. Taste as you go to find your perfect spice level. This chili is already vegan and gluten-free. All the ingredients are plant-based. You can enjoy it without worry. Just be sure to check labels on canned goods. Some brands may add hidden allergens. {{image_2}} You can change the chili by adding more veggies. Try corn, zucchini, or carrots for extra color and taste. You can also use other legumes, like kidney beans or chickpeas, to mix things up. If you want a heartier chili, add some cooked quinoa or rice. This adds fiber and makes the meal more filling. To enhance the flavor, try adding more spices. A pinch of cayenne pepper gives heat. A splash of hot sauce can add a kick too. For a smoky flavor, add smoked chili powder or chipotle peppers. Fresh herbs like cilantro or parsley also brighten the dish. Mix in a tablespoon of lime juice just before serving for a fresh twist. This chili is great for meal prep. You can store it in the fridge for up to a week. It also freezes well for more than a month. Serve it with cornbread or over rice for a complete meal. You can top it with avocado, fresh cilantro, lime wedges, or shredded cheese. Each topping adds a new layer of flavor, making every bite exciting. To store chili leftovers, let them cool first. Once cool, transfer the chili to an airtight container. Store it in the fridge. It will stay fresh for about 3 to 4 days. When you want to eat it again, just reheat it on the stove or in the microwave. For freezing, use freezer-safe bags or containers. Make sure to leave some space for expansion. You can freeze the chili for up to 3 months. When ready to eat, thaw it overnight in the fridge. Reheat it on the stove over medium heat. Stir it often until it’s hot. In the fridge, the chili lasts about 3 to 4 days. In the freezer, it keeps well for up to 3 months. Always check for any off smells or signs of spoilage before eating. Yes, you can use canned sweet potatoes. They save time, but fresh ones taste better. Drain and rinse them first. Add them to the slow cooker later, so they do not get too soft. To thicken the chili, use a few methods: - Add more sweet potatoes: They break down and thicken the mix. - Mash some beans: This gives a creamy texture. - Cornstarch slurry: Mix cornstarch with water, then stir it in. These tips help you reach your desired thickness. Toppings can enhance the chili's taste. Here are my favorites: - Avocado slices - Fresh cilantro - Lime wedges - Shredded cheese Feel free to mix and match! Yes! This chili is perfect for meal prepping. It stores well and tastes even better the next day. Just divide it into containers. You can keep it in the fridge for up to five days. Absolutely! To make it on the stovetop, follow these steps: 1. Sauté the onion, bell pepper, and garlic in a pot. 2. Add the sweet potatoes and other ingredients. 3. Bring it to a boil, then reduce heat. 4. Simmer for about 30 minutes, or until the sweet potatoes are tender. This method is quicker, and it still tastes great! This chili recipe blends sweet potatoes, black beans, and spices for a tasty dish. You can adjust it for your taste with various toppings and ingredients. Follow the steps to make a meal that fits your diet and style. Remember, it’s easy to store and reheat leftovers. Enjoy making it your own with fun variations. Cooking should be simple and enjoyable. Fire up your slow cooker and savor this delicious meal!

Slow Cooker Sweet Potato Black Bean Chili

Warm up with a delicious bowl of slow cooker sweet potato black bean chili! This tasty recipe combines sweet potatoes, black beans, and spices for a wholesome meal that's easy to prepare and packed with flavor. Perfect for chilly evenings or meal prep, it’s a hearty dish that everyone will love. Ready in just a few hours, click through to discover how to whip up this comforting and healthy chili that will have your taste buds dancing!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 can (14 oz) diced tomatoes with green chilies

1 bell pepper (red or yellow), chopped

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

2 cups vegetable broth

1 tablespoon olive oil

Optional toppings: avocado slices, fresh cilantro, lime wedges, shredded cheese

Instructions
 

In a skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 5 minutes until softened. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

    Transfer the sautéed onion, bell pepper, and garlic to the slow cooker.

      Add the diced sweet potatoes, black beans, diced tomatoes (with their juices), vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper to the slow cooker.

        Stir everything together until well combined.

          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 seasoning if necessary.

              Serve hot, garnished with toppings of your choice such as avocado slices, fresh cilantro, lime wedges, or shredded cheese.

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