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- 2 medium sweet potatoes, peeled and diced - 2 cans (15 oz each) black beans, drained and rinsed - 1 can (28 oz) diced tomatoes, undrained - 1 medium onion, chopped - 3 cloves garlic, minced - 1 bell pepper, chopped (any color) - 2 cups vegetable broth - 2 teaspoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (or to taste) - Salt and pepper to taste - Optional toppings: avocado, cilantro, lime wedges, or shredded cheese

Crockpot Sweet Potato and Black Bean Chili

Embrace the cozy season with this comforting Crockpot Sweet Potato and Black Bean Chili. Perfect for chilly days, this hearty dish combines sweet potatoes and black beans, creating a delightful mix of flavors and textures. With a simple hands-off cooking method, just layer your ingredients, set your crockpot, and let the aromas fill your home. This nutritious, gluten-free recipe is great for meal prep and can cater to various dietary needs, making it a delicious choice for everyone. Enjoy it with your favorite toppings for an added touch!

Ingredients
  

2 medium sweet potatoes, diced

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

1 can (15 oz) diced tomatoes (with juices)

1 medium onion, chopped

3 cloves garlic, minced

1 bell pepper (red or green), diced

1 cup vegetable broth (or chicken broth)

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper, to taste

1 cup corn (frozen or canned)

Fresh cilantro, for garnish

Optional toppings: avocado, lime wedges, sour cream, shredded cheese

Instructions
 

Prep the Veggies: Begin by peeling and dicing the sweet potatoes into small, bite-sized cubes. Chop the onion and bell pepper, and mince the garlic cloves.

    Layer the Ingredients: In your crockpot, add the diced sweet potatoes first, then layer in the black beans, diced tomatoes (with juices), chopped onion, diced bell pepper, and minced garlic.

      Add Seasonings: Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir everything together gently to combine the spices evenly with the veggies.

        Mix in the Liquid: Pour the vegetable or chicken broth over the mixture in the crockpot, ensuring all ingredients are covered.

          Cook the Chili: Cover the crockpot with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the sweet potatoes are tender.

            Add Corn: About 30 minutes before serving, stir in the corn for added sweetness and texture.

              Taste and Adjust: Once the cooking time is complete, taste the chili and adjust the seasoning if needed. If the chili is too thick, you can add a little more broth or water to achieve your desired consistency.

                Serve: Ladle the chili into bowls and garnish with fresh cilantro. Add any optional toppings you prefer, such as diced avocado, lime wedges, sour cream, or shredded cheese. Enjoy!

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