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Sweet Potato Black Bean Chili Recipe

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4.3 from 15 reviews

A hearty and flavorful Sweet Potato Black Bean Chili made with fire-roasted tomatoes, a blend of spices, and tender sweet potatoes. This slow-cooked vegetarian chili is perfect for a cozy meal and pairs wonderfully with toppings like avocado, Greek yogurt, and shredded cheddar cheese.

  • Total Time: 4 hours 15 minutes (high) or 8 hours 15 minutes (low)
  • Yield: 6 servings

Ingredients

Chili Ingredients

  • 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 (substitute beef or bone broth if not making vegetarian)
  • 2 Tbsp. tomato paste
  • 2 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 2 tsp. smoked paprika
  • 1 tsp. dried oregano
  • 2 tsp. kosher salt

Suggested Toppings

  • Sliced avocado
  • Greek yogurt or sour cream
  • Toasted pumpkin seeds
  • Shredded cheddar cheese
  • Crumbled cornbread or cornbread croutons
  • Tortilla chips

Instructions

  1. Prepare the Slow Cooker: Grease a 6- to 8-quart slow cooker with non-stick cooking spray to prevent sticking and make cleanup easier.
  2. Combine Ingredients: In the slow cooker, add the peeled and cubed sweet potatoes, finely chopped yellow onion, chopped poblano pepper, minced garlic, rinsed and drained black beans, kidney beans, fire-roasted diced tomatoes with green chilies, vegetable broth, tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, and kosher salt. Stir well to combine all ingredients evenly.
  3. Cook the Chili: Cover the slow cooker with its lid and cook the chili on LOW for 8 hours or on HIGH for 4 hours. The chili is done when the sweet potatoes are tender and all flavors have melded together.
  4. Serve and Garnish: Once cooked, ladle the chili into bowls and top with your favorite toppings such as sliced avocado, Greek yogurt or sour cream, toasted pumpkin seeds, shredded cheddar cheese, crumbled cornbread, or tortilla chips for added texture and flavor.

Notes

  • You can substitute vegetable broth with beef or bone broth if you prefer a non-vegetarian version.
  • For a spicier chili, add extra chopped jalapeños or a dash of cayenne pepper.
  • Leftovers keep well in the refrigerator for up to 4 days and also freeze nicely for up to 3 months.
  • Using fire-roasted tomatoes adds a smoky depth to the chili’s flavor.
  • Adjust salt and spice levels to taste depending on your preference and dietary needs.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 4 hours (high) or 8 hours (low)
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/sweet-potato-black-bean-chili-recipe/