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- 2 medium sweet potatoes, peeled and diced Sweet potatoes add a natural sweetness. Look for firm ones with smooth skin. Avoid any with soft spots. - 1 can (15 oz) black beans, rinsed and drained Black beans bring protein and fiber. Canned beans save time. If using dry beans, soak them overnight first. - 1 can (14 oz) diced tomatoes (with juice) Diced tomatoes add acidity and moisture. Choose tomatoes packed in juice for the best flavor. - 1 small onion, finely chopped Onions provide a base flavor. Yellow or white onions work well. Choose ones that feel heavy for their size. - 2 cloves garlic, minced Garlic boosts flavor and aroma. Fresh garlic is best. If using pre-minced, check for additives. - 1 red bell pepper, chopped Red bell peppers add color and sweetness. Pick ones that are bright and firm. - 1 tablespoon chili powder Chili powder adds warmth and depth. Look for a blend that includes cumin and garlic powder for best taste. - 1 teaspoon cumin Cumin gives a warm, earthy flavor. Fresh ground cumin has a stronger aroma than pre-ground. - 1 teaspoon smoked paprika Smoked paprika adds a rich, smoky taste. Use it instead of regular paprika for a flavor boost. - ½ teaspoon cayenne pepper (optional, for heat) Cayenne adds heat. Adjust to your spice level. Start small; you can always add more. - 2 cups vegetable broth Vegetable broth adds richness. Choose low-sodium options to control salt levels. - Salt and pepper to taste Seasoning is key. Always taste before adding more. - 1 avocado, diced (for topping) Avocado adds creaminess. Choose ripe avocados for the best flavor. - Fresh cilantro, chopped (for garnish) Cilantro adds a fresh finish. Use it to brighten up the dish. - Lime wedges (for serving) Lime juice adds acidity. Squeeze it on just before eating for a zesty kick. When choosing sweet potatoes, pick ones that are firm and smooth. Avoid any with blemishes. For black beans, canned is quick, but dried beans offer more texture. If you can, go for organic produce. Organic sweet potatoes and black beans often taste better and are free from pesticides. Organic options may cost more but often have better flavor. Non-organic can be fine too, especially if washed well. Focus on finding the freshest ingredients for your chili. It will make a big difference in taste! Start by dicing your vegetables. Peel and chop the sweet potatoes into small cubes. This helps them cook evenly. Finely chop the onion and red bell pepper. Mince the garlic cloves to release their flavor. Place all these ingredients in your slow cooker. Next, combine everything in the slow cooker. Add the diced sweet potatoes, black beans, and diced tomatoes with their juice. Mix in the chopped onion, minced garlic, and red bell pepper. These ingredients create a hearty base for your chili. Layering ingredients correctly matters for flavor. Place the sweet potatoes at the bottom. They take longer to cook. Then, add the beans and tomatoes. The veggies will soak up the spices and broth on top. This method ensures every bite is full of flavor. Now let’s talk about the cooking settings. You can set your slow cooker to low or high. Cooking on low takes about 6-7 hours. If you're in a hurry, high will cook it in 3-4 hours. Both methods will give you tender sweet potatoes. Watch for doneness indicators. The sweet potatoes should be soft when pierced with a fork. This means they’re ready. Make sure to taste the chili before serving. Adjust the seasoning if needed. For maximum enjoyment, ladle the chili into bowls. Top it with diced avocado and fresh cilantro. A squeeze of lime juice adds a bright flavor. This enhances the dish and adds freshness. Serve it with crusty bread or tortilla chips on the side. These toppings make the chili even better. They add creaminess and a burst of flavor. Enjoy every bite of your flavorful Slow Cooker Sweet Potato Black Bean Chili. Adjusting your seasonings is key for great flavor. If you love spice, add more cayenne. For a milder taste, skip the cayenne. Always taste as you go. This helps you find the best balance for your palate. You can also enhance flavors by adding a splash of lime juice before serving. Fresh herbs like cilantro can brighten the dish too. To get the best texture for sweet potatoes, cut them into even pieces. This ensures they cook at the same rate. If you want them to stay firm, add them later in the cooking process. Avoid common slow cooker mistakes by not overfilling the pot. Leave some space for steam and heat to circulate. Sweet potatoes are rich in vitamins A and C. They provide fiber, which aids digestion. Black beans are a great source of protein and iron. They keep you full and energized. The spices also add health benefits. Chili powder can boost your metabolism, while cumin aids digestion. Enjoy these flavors knowing they are good for you. {{image_2}} You can switch up the beans in your chili. Kidney beans and pinto beans both work well. They add a nice texture and flavor. If you want to change the sweet potatoes, try using butternut squash or carrots. They will make your chili taste different and fun. Each swap adds its own twist to this dish. Adding protein can make your chili heartier. You can toss in quinoa for a healthy boost. If you want meat, diced chicken works great too. Just make sure to cook it before adding. For a vegan option, consider using lentils instead of meat. They add protein and fit right in with the chili’s flavor. Do you like it spicy? You can adjust the heat easily. Add more cayenne pepper for a kick. If you prefer a milder chili, skip the cayenne. You can also add a dollop of sour cream or yogurt when serving. It cools down the heat nicely and adds creaminess. To store your leftover chili, let it cool first. Then, place it in an airtight container. This keeps it fresh and tasty. You can store the chili in the fridge for up to five days. Check for any off smells before eating it again. If it smells good, enjoy your chili! Freezing chili is easy. First, let the chili cool down completely. Then, pour it into freezer-safe bags. Make sure to remove as much air as possible before sealing. Label the bags with the date. You can freeze the chili for up to three months. When you want to eat it, take it out and thaw it overnight in the fridge. Reheat it in a pot over low heat. Stir often for even warming. Batch cooking chili is a smart way to save time. Make a large pot and divide it into meal-sized portions. You can eat one portion now and freeze the rest. To repurpose leftovers, turn the chili into a filling for burritos or tacos. You can also mix it with rice or serve it over a baked potato. Yes, you can use canned sweet potatoes. They save time and effort. However, canned sweet potatoes may have added sugars or salt. Always check the label. Fresh sweet potatoes offer more texture and flavor. They stay firm and give a nice bite. Canned versions may be softer and mushier. If you choose canned, reduce cooking time. Add them in the last hour to prevent overcooking. To thicken your chili, you have a few options. You can mash some sweet potatoes in the pot. They will add creaminess and body. Another method is to add a cornstarch slurry. Mix cornstarch with water, then stir it in. Let the chili cook for a bit longer. You can also add more black beans. They will break down and create a thicker mix. Lastly, simmering the chili uncovered helps reduce the liquid. Yes, you can easily make this recipe ahead. Cook it fully and let it cool. Store it in an airtight container in the fridge. It can last up to five days. For longer storage, freeze the chili. Divide it into portions for easy reheating. When ready to serve, thaw it overnight in the fridge. Reheat on the stove or in the microwave. The flavors will deepen, making it even better! In this post, we covered how to make a delicious chili. We explored every ingredient, from sweet potatoes to black beans. You learned how to prepare and cook them in a slow cooker. Remember to adjust flavors and try different ingredient swaps. Whether you want spice or a milder dish, you can customize your chili. Store leftovers smartly for later enjoyment. With these tips, you can create a tasty meal. Enjoy cooking and sharing your chili with others!

Slow Cooker Sweet Potato Black Bean Chili

Warm up your taste buds with this delicious Kickin' Sweet Potato Black Bean Chili! Packed with nutritious ingredients like sweet potatoes, black beans, and vibrant spices, this hearty dish is perfect for cozy meals or gatherings. Follow our easy slow cooker recipe for a flavorful and satisfying chili that everyone will love. Click through to discover how to make this comfort food favorite that’s sure to impress!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 can (14 oz) diced tomatoes (with juice)

1 small onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, chopped

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (optional, for heat)

2 cups vegetable broth

Salt and pepper to taste

1 avocado, diced (for topping)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

In the slow cooker, combine the diced sweet potatoes, black beans, diced tomatoes (with juice), chopped onion, minced garlic, and red bell pepper.

    Add chili powder, cumin, smoked paprika, cayenne pepper (if using), and season with salt and pepper.

      Pour the vegetable broth over the mixture and stir to combine all the ingredients properly.

        Cover the slow cooker and cook on low for about 6-7 hours, or on high for 3-4 hours, until the sweet potatoes are tender.

          Once cooked, taste and adjust seasonings if necessary.

            To serve, ladle the chili into bowls, top with diced avocado, fresh cilantro, and a squeeze of lime juice.

              Prep Time: 15 minutes | Total Time: 6-7 hours | Servings: 4-6