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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (14 oz) diced tomatoes with green chilies - 1 medium onion, diced - 2 cloves garlic, minced - 2 cups vegetable broth - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 tablespoon olive oil - Fresh cilantro, for garnish - Avocado slices, for garnish (optional) If you don't have sweet potatoes, try using regular potatoes. They will work well too. You can swap black beans for kidney beans or pinto beans. Canned tomatoes can be replaced with fresh tomatoes if you have them. If you need a vegan option, skip the garnish with sour cream. Instead, add a dollop of Greek yogurt for creaminess. When picking sweet potatoes, look for smooth skin and no blemishes. They should feel heavy for their size. For peppers, choose ones that are firm and bright in color. Make sure the onions are dry and have no soft spots. Fresh garlic should feel firm and have tight skin. Always wash your produce before cooking to remove dirt and pesticides. First, gather all your ingredients. You will need: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (14 oz) diced tomatoes with green chilies - 1 medium onion, diced - 2 cloves garlic, minced - 2 cups vegetable broth - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 tablespoon olive oil - Fresh cilantro, for garnish - Avocado slices, for garnish (optional) Peel and dice the sweet potatoes. Chop the onion and bell peppers. This step is key for even cooking and flavor. In a small saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion turns translucent, about 3-5 minutes. This step brings out the sweet, rich flavors of the onion and garlic. You want them soft but not browned. Now, grab a large slow cooker. Add the diced sweet potatoes, rinsed black beans, and diced tomatoes with their juice. Next, include the sautéed onion and garlic, red bell pepper, and green bell pepper. Pour in the vegetable broth. Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir all the ingredients well until they mix together. Cover the slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours. The sweet potatoes should be tender, and the flavors will blend beautifully. After cooking, taste your chili. Adjust the seasoning with more salt and pepper if needed. When serving, ladle the chili into bowls. Garnish with fresh cilantro and avocado slices for an extra touch. Enjoy your hearty, delicious meal! To boost the taste of your chili, try these tips: - Use fresh produce: Fresh sweet potatoes and peppers give great flavor. - Sauté aromatics: Always sauté onion and garlic before adding them to the slow cooker. This step adds depth. - Add herbs: Toss in some fresh cilantro or parsley just before serving for a burst of freshness. - Finish with lime: A squeeze of lime juice at the end brightens the dish and enhances the flavors. Avoid these common pitfalls for a better chili: - Don’t skip the sautéing step: This can make your chili taste raw or bland. - Watch your salt: Add salt gradually. You can always add more later. - Keep the lid on: Resist the urge to lift the lid while cooking. This can let heat escape and slow cooking. - Don’t overcook: Cooking too long can make the sweet potatoes mushy. Aim for tender but not falling apart. To control the heat in your chili, follow these tips: - Start mild: Use less chili powder if you’re unsure about spice. You can always add more later. - Add fresh peppers: If you like heat, add diced jalapeños or serrano peppers. - Use hot sauce: A few dashes can really bring up the heat without overwhelming the dish. - Serve with toppings: Offer spicy toppings like jalapeños or hot sauce on the side for those who want more kick. {{image_2}} You can change up this recipe with different veggies. Try adding corn for sweetness. Zucchini or carrots work well, too. Consider using fire-roasted tomatoes for a smoky flavor. If you want more heat, add diced jalapeños or cayenne. Swap sweet potatoes for butternut squash if you prefer. This gives a slightly different taste but stays delicious. This chili is already vegan and gluten-free. All ingredients fit well in these diets. Use vegetable broth to keep it plant-based. Check labels on canned goods to ensure they are gluten-free. You can add more beans or lentils for extra protein while keeping it vegan. If you want more protein, add cooked quinoa or lentils. These ingredients blend well and keep it hearty. For meat lovers, consider ground turkey or chicken. Brown it before adding to the slow cooker for best results. This adds flavor and texture to your chili. I love making a big batch of chili. It tastes even better the next day! To store leftovers, let the chili cool down first. Place it in an airtight container. Make sure to get out as much air as possible. This keeps your chili fresh and tasty. You can keep it in the fridge for up to 4 days. If you want it to last longer, freezing is a great option. To freeze your chili, use freezer-safe containers. Leave some space at the top of the container. Chili expands when it freezes. You can also use freezer bags. Just remove as much air as you can. Label the bag with the date. This helps you keep track of how long it's been in the freezer. Your chili will stay fresh for up to 3 months in the freezer. When you're ready to eat it, just thaw it overnight in the fridge. Reheating chili is easy. You can do it on the stove or in the microwave. For the stove, pour your chili into a pot. Heat it over medium heat, stirring often until it's hot. This usually takes about 5-10 minutes. If you use a microwave, put your chili in a microwave-safe bowl. Heat it in 1-minute intervals, stirring in between. This keeps it from getting too hot in some spots. Always check the temperature before serving. Add a bit of water or broth if the chili is too thick. Enjoy your delicious meal! Yes, you can make this chili on the stove. Just use a large pot. Start by sautéing the onion and garlic in olive oil over medium heat. Then add the sweet potatoes, black beans, diced tomatoes, and broth. Stir in your spices. Cook for about 30-40 minutes. Keep it covered, and stir often. To thicken your chili, you have a few options. You can mash some of the sweet potatoes with a fork. This adds creaminess. Another option is to add more beans or corn. If you want a quick fix, mix a tablespoon of cornstarch with water and stir it in. You can serve this chili with many sides. Some great options include cornbread, rice, or tortilla chips. A fresh salad can also add a nice crunch. For extra flavor, top with avocado, cilantro, or a dollop of sour cream. Leftovers of this chili will last about 4-5 days in the fridge. Make sure to store it in an airtight container. If you want to keep it longer, you can freeze it for up to 3 months. Just thaw before reheating. In this blog post, I discussed how to create a delicious slow cooker sweet potato black bean chili. We explored key ingredients, simple steps for preparation, and helpful tips to avoid mistakes. I also shared techniques for storing leftovers and answered common questions. Overall, this chili is versatile and easy to make. Enjoy experimenting with different ingredients to find your favorite blend. With these tips, you’ll create a dish everyone loves.

Slow Cooker Sweet Potato Black Bean Chili

Discover the deliciousness of Slow Cooker Sweet Potato Black Bean Chili! This hearty, vegan recipe combines sweet potatoes, black beans, and vibrant bell peppers, all simmered to perfection in a rich broth. Perfect for busy days, it cooks effortlessly while you go about your routine. Ready in just a few simple steps, this chili is packed with flavor and nutrition. Click through to explore the full recipe and enjoy a warm, comforting meal tonight!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 can (14 oz) diced tomatoes with green chilies

1 medium onion, diced

2 cloves garlic, minced

2 cups vegetable broth

1 red bell pepper, diced

1 green bell pepper, diced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon olive oil

Fresh cilantro, for garnish

Avocado slices, for garnish (optional)

Instructions
 

Prep Ingredients: Start by peeling and dicing the sweet potatoes, as well as chopping the onion and bell peppers.

    Sauté Onion and Garlic: In a small saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 3-5 minutes.

      Combine in Slow Cooker: In a large slow cooker, combine the diced sweet potatoes, rinsed black beans, diced tomatoes (with their juice), sautéed onion and garlic, red and green bell peppers, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.

        Stir Well: Stir all the ingredients together until combined thoroughly.

          Cook: Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the sweet potatoes are tender and the flavors meld together.

            Adjust Slat and Pepper: After cooking, taste and adjust seasoning with additional salt and pepper if needed.

              Serve: Ladle the chili into bowls and garnish with fresh cilantro and optional avocado slices.

                Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 4 servings

                  - Presentation Tips: Serve in colorful bowls topped with a sprinkle of fresh cilantro and avocado slices for a vibrant, inviting dish. A scoop of sour cream or a dollop of Greek yogurt can also be added for creaminess if desired.