Slow Cooker Sweet Potato Black Bean Chili
A hearty, plant-based chili packed with cubed sweet potatoes, black beans, and smoky spices that deepens in flavor all day in the slow cooker. Naturally vegan and deeply satisfying.
Ingredients
- 2 lbs sweet potatoes, peeled, cubed
- 2 cans canned black beans, drained, rinsed
- 28 oz canned diced tomatoes
- 2 cups low-sodium vegetable broth
- 1 yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
Instructions
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1
Add 2 lbs peeled, cubed sweet potatoes, 2 cans drained, rinsed canned black beans, 28 oz canned diced tomatoes, 2 cups low-sodium vegetable broth, 1 diced yellow onion, and 4 cloves minced garlic cloves to the slow cooker.
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2
Sprinkle in 2 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, and 1 tsp kosher salt. Stir everything together to combine.
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3
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the sweet potatoes are very tender.
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4
Using a spoon, mash a portion of the sweet potatoes against the side of the pot to thicken the chili. Stir to incorporate.
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5
Squeeze 1 juiced over the chili, taste, and adjust seasoning.
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6
Serve topped with 1/4 cup chopped fresh cilantro.