Description
Learn how to make a delicious Crock Pot Sweet Potato Black Bean Chili with this easy recipe. Perfect for a cozy night in!
Ingredients
- – 2 medium sweet potatoes (400g), 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 chickpeas, rinsed and drained
- – 2 (14.5-oz.) cans fire-roasted diced tomatoes with green chilies
- – 1 cup (240 ml) vegetable broth (substitute with beef or chicken broth if not making vegetarian)
- – 2 Tbsp (30 ml). tomato paste
- – 2 Tbsp (30 ml). chili powder
- – 1 Tbsp (15 ml). ground cumin
- – 2 tsp (10 ml). smoked paprika
- – 1 tsp (5 ml). dried oregano
- – 2 tsp (10 ml). sea salt
- – Sliced avocado, coconut yogurt or dairy-free yogurt, toasted pumpkin seeds, dairy-free shredded cheese, crumbled corn bread (or cornbread croutons), tortilla chips
Instructions
- Lightly coat the inside of a 6- to 8-quart slow cooker with a non-stick spray.
- Add all the ingredients for the chili into the slow cooker and mix thoroughly to ensure everything is well combined.
- Set the cooker to LOW and let it cook for 8 hours, or choose HIGH for a 4-hour cooking time, until the sweet potatoes become soft.
- Serve the chili with your preferred garnishes.
Notes
- Roast sweet potatoes in the oven before adding to the slow cooker for enhanced flavor.
- Mash some black beans and chickpeas to improve texture in the chili.
- Experiment with toppings like fresh cilantro, lime wedges, or pickled jalapeños for a unique touch.
