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Sweet Potato and Black Bean Chili Recipe

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★★★★★

4.5 from 141 reviews

This Sweet Potato and Black Bean Chili is a hearty, wholesome, and flavorful vegetarian chili packed with spices, vegetables, and beans. Using a slow cooker, it combines sweet potatoes, black beans, kidney beans, and tomatoes simmered with a blend of chili powder, cumin, smoked paprika, and oregano to create a comforting meal perfect for any day. It’s easy to prepare, nutritious, and ideal for meal prep or feeding a crowd.

Ingredients

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Spice Mixture

  • 2 tablespoons olive oil
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano

Chili Ingredients

  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium sweet potatoes, peeled and diced (about 4 cups)
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 (15 oz) can kidney beans (or pinto beans), drained and rinsed
  • 2 (15 oz) cans diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon salt (plus more to taste)
  • 2 cups vegetable broth

Instructions

  1. Prepare the Spice Mixture: In a small microwave-safe bowl, combine the olive oil, chili powder, cumin, smoked paprika, and oregano. Microwave on 80% power for 30 seconds, stir, then microwave again for 20 seconds at 80% power. Alternatively, you can bloom these spices by warming them in a pan over medium heat for 2-3 minutes to release their flavors.
  2. Combine Ingredients in Slow Cooker: Transfer the prepared spice mixture into a large slow cooker. Add the diced onion, minced garlic, peeled and diced sweet potatoes, drained and rinsed black beans, kidney beans, diced tomatoes, tomato paste, vegetable broth, and salt. Stir well to combine all ingredients thoroughly.
  3. Cook the Chili: Cover the slow cooker and cook on high heat for 3 to 4 hours or on low heat for 5 to 6 hours. This slow cooking allows the flavors to meld and the sweet potatoes to soften creating a rich, hearty chili.
  4. Season and Serve: Once cooked, taste the chili and adjust seasoning by adding additional salt if needed. Serve hot, garnished as desired.

Notes

  • This chili can be made vegan and vegetarian as it contains no animal products.
  • You can substitute kidney beans with pinto beans for a different texture and taste.
  • For a spicier chili, add cayenne pepper or chopped fresh chili peppers along with the spices.
  • Leftovers keep well in the refrigerator for up to 4 days and freeze well for up to 3 months.
  • Serve with your choice of toppings such as avocado, sour cream, shredded cheese, or fresh cilantro.

Keywords: Sweet Potato Chili, Black Bean Chili, Vegetarian Chili, Slow Cooker Chili, Healthy Chili Recipe, Meatless Chili

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