Slow Cooker Sweet Potato Black Bean Chili
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.
Servings: 6 servings
Equipment
- 6- to 8-quart slow cooker
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 medium yellow onion, finely chopped
- 1 poblano pepper, seeds removed, finely chopped
- 4 garlic cloves, minced
- 2 (15-oz.) cans black beans, rinsed and drained
- 1 (15-oz.) can dark red kidney beans, rinsed and drained
- 2 (14.5-oz.) cans fire-roasted diced tomatoes with green chilies
- 1 cup vegetable broth (sub beef or bone broth if not making vegetarian)
- 2 Tbsp. tomato paste
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 2 tsp. smoked paprika
- 1 tsp. dried oregano
- 2 tsp. kosher salt
Suggested Toppings
- Sliced avocado, Greek yogurt or sour cream, toasted pumpkin seeds, shredded cheddar cheese, crumbled corn bread (or cornbread croutons), tortilla chips
Instructions
- 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.
Notes
- 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.