Slow Cooker Sweet Potato Black Bean Chili makes for the ultimate cold weather comfort dish. With the perfect balance of sweetness and spice, this slow cooker recipe will make its way into your winter staples with just one bite.
Grease a 6- to 8-quart slow cooker with non-stick cooking spray. Combine all chili ingredients; stir well to combine.Cook on LOW for 8 hours, or HIGH for 4 hours, until the sweet potatoes are tender. Serve with your favorite toppings.
To Store: Wait until chili cools down to close to room temperature. Refrigerate in an airtight storage container for up to 5 days.
To Reheat: For stovetop, rewarm leftovers in a small soup pot over medium heat. For the microwave, heat chili in 30 second increments, stopping after each to stir, until heated through.
To Freeze: Wait until chili cools down to close to room temperature. Freeze leftover chili in an airtight freezer-safe storage container or gallon zip-top bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.