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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) diced tomatoes (with juice) - 1 cup vegetable broth - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 tablespoon olive oil You need fresh sweet potatoes. They add a nice sweetness. Black beans provide protein and fiber. Diced tomatoes give a rich base. Vegetable broth makes it hearty. Chop an onion and mince garlic for flavor. A bell pepper adds color and crunch. The spice mix includes chili powder, cumin, smoked paprika, and cayenne pepper. Adjust the cayenne to fit your taste. Add salt and pepper for balance. Finally, olive oil helps sauté the onion and bell pepper, adding depth to the dish. - Avocado slices - Chopped cilantro - Shredded cheese - Lime wedges Toppings can enhance your chili. Creamy avocado slices add smoothness. Chopped cilantro offers fresh notes. Shredded cheese brings richness. Lime wedges add a zesty kick. These toppings make your chili look great and taste even better. - Heat olive oil in a skillet over medium heat. - Add diced onion and bell pepper. Cook until soft, about 5 minutes. - Stir in minced garlic. Cook for 1 more minute until fragrant. Now you have a great base for your chili. The onion and bell pepper add sweetness, while garlic gives it depth. - Layer diced sweet potatoes at the bottom of the slow cooker. - Add the sautéed onion, bell pepper, and garlic mixture on top. - Pour in the black beans and diced tomatoes with their juice. These layers build flavor and texture. The sweet potatoes will become tender and soak up all the spices. You have two options for cooking: low or high. On low, cook for 6 to 8 hours. On high, it takes 3 to 4 hours. - For thicker chili, cook uncovered on high for the last 30 minutes. This allows some liquid to evaporate, giving you a hearty chili. Adjust the times based on your preference. Enjoy the aroma filling your kitchen! You can easily adjust the spices to match your taste. If you like it spicy, add more cayenne pepper. For a deeper flavor, try adding a splash of lime juice. It brightens the dish and pairs well with the sweet potatoes. You can also add a dash of hot sauce for an extra kick. For aroma-boosting techniques, consider sautéing spices in the olive oil with the onion and bell pepper. This will release their natural oils and flavors. The scent will fill your kitchen and make your mouth water! If you want a thicker chili, a few options exist. You can mash some of the sweet potatoes with a fork after cooking. This creates a creamy texture and thickens the chili. Alternatively, cook it uncovered on high for the last 30 minutes. This allows some liquid to evaporate, making the chili heartier. Adjust the cooking time if needed. If you prefer firmer sweet potatoes, set the slow cooker on low for 6 hours. If you want them softer, cook on high for 4 hours. Always check for tenderness before serving. This chili pairs well with many side dishes. Cornbread is a classic choice that complements the flavors. You could also serve it with rice or quinoa for a filling meal. For a creative presentation, use bowls that showcase the colors. Top the chili with avocado slices, cilantro, and a lime wedge. You can even serve it with tortilla chips for a fun crunch! {{image_2}} You can swap beans or veggies for more variety. If you don’t have black beans, use kidney or pinto beans. For extra crunch, add corn or zucchini. These swaps keep the dish fresh and fun. Changing spices helps create new flavors. Try adding oregano for a more Italian vibe. Or, sprinkle in some chili flakes for extra heat. Each choice makes your chili unique. This chili is vegan and gluten-free. It fits many diets, making it a great choice. If you want lower sodium, use low-sodium broth and tomatoes. You can also skip added salt to keep it healthy. Switching to fresh herbs instead of salt can add flavor without worry. Fresh cilantro or basil can brighten each bite. Serving chili over rice or quinoa makes it filling. Both grains soak up the sauce well. You can also use it as a filling for wraps or tacos. Just scoop some chili into a tortilla and add toppings. Try topping with avocado slices and lime wedges. They add creaminess and tang. You can even serve it with cornbread on the side for a cozy meal. After cooking your chili, let it cool before storing. Place it in an airtight container. This keeps it fresh. You can store it in the fridge for about 4 to 5 days. If you notice any strange smell or color, it’s best to toss it out. Always trust your senses when it comes to food safety! To freeze your chili, use a freezer-safe container. You can also use freezer bags. Make sure to leave some space in the container. This allows the chili to expand when frozen. It can last up to 3 months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Then reheat it on the stove or in the microwave. For reheating, you have a few options. You can use a microwave, stove, or slow cooker. If using the microwave, heat it in short bursts. Stir in between to get even warmth. If using the stove, place it in a pan over medium heat. Stir often to keep it from sticking. The slow cooker is also a great choice. Set it on low until it’s hot. This helps keep the flavors rich and tasty. Yes, you can easily make this chili on the stovetop. Start by sautéing the onion and bell pepper in a pot with olive oil over medium heat. Cook until they soften, about five minutes. Add the minced garlic and stir for one more minute. Next, add the diced sweet potatoes, black beans, diced tomatoes, vegetable broth, and all the spices. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 30 to 40 minutes, or until the sweet potatoes are tender. To add more heat to your chili, you have a few options. You can increase the amount of cayenne pepper in the recipe. Start with an extra ½ teaspoon, then taste it. If you want more spice, keep adding a little at a time. You can also add sliced jalapeños or a splash of hot sauce to the mix. Another option is to serve the chili with spicy toppings, like pickled jalapeños or a sprinkle of chili flakes. Chili pairs well with many side dishes. Here are a few ideas: - Cornbread for a sweet touch. - Rice or quinoa for a filling meal. - A fresh green salad for a light contrast. - Tortilla chips for a crunchy side. These sides can help balance the flavors of the chili and make your meal more enjoyable. Leftover chili can last in the fridge for about 3 to 5 days. Be sure to store it in an airtight container to keep it fresh. If you want to keep it longer, consider freezing the chili. It can last in the freezer for about 3 months. Just remember to label the container with the date for easy tracking. When you reheat it, make sure it gets hot all the way through to ensure safety. This blog post covers a delicious chili recipe with sweet potatoes and black beans. You learned about key ingredients, simple preparation steps, and cooking times. I shared tips for enhancing flavor, perfecting texture, and creative serving ideas. You now know how to adjust the recipe for different diets and how to store leftovers properly. Make this chili your own! Enjoy experimenting with flavors and toppings. Whether you serve it alone or alongside rice, this dish is sure to please. Cook with joy!

Slow Cooker Sweet Potato Black Bean Chili

Savor the flavors of our Spicy Sweet Potato Black Bean Chili, the perfect comfort dish packed with healthy ingredients! This easy slow cooker recipe combines sweet potatoes, black beans, and flavorful spices for a delightful meal that's ready when you are. Whether you're looking for a filling dinner or a crowd-pleasing potluck dish, this chili serves 6 and is sure to satisfy. Click to discover the full recipe and make this delicious chili today!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 can (15 oz) diced tomatoes (with juice)

1 cup vegetable broth

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 tablespoon olive oil

Optional toppings: avocado slices, chopped cilantro, shredded cheese, or lime wedges

Instructions
 

In a skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, cooking until softened (about 5 minutes). Stir in the minced garlic and cook for an additional minute until fragrant.

    In the slow cooker, layer the diced sweet potatoes at the bottom.

      Add the sautéed onion, bell pepper, and garlic mixture on top of the sweet potatoes.

        Pour in the black beans and diced tomatoes (with juice) over the vegetables.

          Add vegetable broth, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir everything gently to combine.

            Cover the slow cooker and set on low for 6-8 hours, or on high for 3-4 hours, until the sweet potatoes are tender and the chili is heated through.

              Once done, taste and adjust seasonings if needed. If you desire a thicker chili, allow it to cook uncovered on high for the last 30 minutes.

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

                  - Presentation Tips: Serve in bowls topped with avocado slices, fresh cilantro, and a wedge of lime for an extra burst of flavor. Consider pairing with cornbread for a hearty meal.