Description
A hearty and nutritious Sweet Potato and Black Bean Chili made in a slow cooker, perfect for cozy dinners.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced (about 500 grams)
- 1 can (15 oz or 425 grams) black beans, drained and rinsed
- 1 can (14.5 oz or 410 grams) diced tomatoes, with juice
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (any color), diced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 4 cups vegetable broth (about 1 liter)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the ingredients by peeling and dicing the sweet potatoes, chopping the onion and bell pepper, and mincing the garlic.
- Combine the diced sweet potatoes, black beans, diced tomatoes (with juice), onion, garlic, and bell pepper in the slow cooker.
- Add the chili powder, cumin, salt, and pepper, then pour the vegetable broth over the mixture and stir well.
- Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Adjust seasoning if needed before serving.
Notes
- For a spicier kick, add jalapeños or cayenne pepper.
- To make it vegan, ensure your vegetable broth is plant-based.
- For a creamier texture, consider adding a dollop of sour cream or Greek yogurt when serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Sweet Potato, Black Bean, Chili, Slow Cooker, Vegan, Hearty, Comfort Food