Description
This Slow Cooker Sweet Potato Black Bean Chili is the ultimate comfort dish for cold weather, perfectly balancing sweetness from the sweet potatoes and spice from chili seasonings. It’s an easy, healthy recipe that’s perfect for busy nights or a cozy weekend meal. A satisfying dish that’s both hearty and nutritious, packed with plant-based protein and fiber, ideal for your healthy homemade recipes collection.
Ingredients
Units
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- 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 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
Instructions
- Grease a 6- to 8-quart slow cooker with non-stick cooking spray.
- Combine all chili ingredients in the slow cooker and 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, such as avocado, Greek yogurt, shredded cheddar cheese, or crumbled cornbread.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 10g
- Sodium: 950mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 13g
- Protein: 14g
- Cholesterol: 0mg