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To make this delightful chili, you will need: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) diced tomatoes (with juices) - 1 medium onion, chopped - 3 cloves garlic, minced - 1 bell pepper (any color), chopped - 1 cup vegetable broth - 2 teaspoons ground cumin - 2 teaspoons chili powder - 1 teaspoon smoked paprika - 1 teaspoon oregano - Salt and pepper to taste - 1 tablespoon olive oil Here are some fun toppings to add: - Avocado slices - Fresh cilantro - Lime wedges - Shredded cheese - Sour cream You can mix and match these to fit your taste. If you want a dairy-free option, skip the cheese and sour cream. You can also use Greek yogurt for a healthier touch. For the best flavor, use fresh ingredients. Fresh sweet potatoes give a nice sweetness. Fresh garlic adds a punch. If you prefer, you can swap the black beans for kidney beans. This chili is flexible. Feel free to adjust spices. If you like heat, add more chili powder. For deeper flavor, try smoked paprika. I find that letting the chili cook longer lets all the flavors blend better. Start by peeling and dicing two medium sweet potatoes. Make sure the pieces are even for even cooking. Next, chop one medium onion and one bell pepper. You can use any color of bell pepper you like. Now, mince three cloves of garlic. This mix of veggies adds great taste and texture to your chili. In a large skillet, heat one tablespoon of olive oil over medium heat. Add the chopped onion and bell pepper. Sauté them for about five minutes. This softens the veggies and brings out their flavor. Then, add the minced garlic and sauté for one more minute. Now, it’s time to add everything to the slow cooker. Combine the sautéed veggies with two diced sweet potatoes, one can of black beans (drained and rinsed), one can of diced tomatoes (with juices), and one cup of vegetable broth. Also, add two teaspoons of ground cumin, two teaspoons of chili powder, one teaspoon of smoked paprika, one teaspoon of oregano, and salt and pepper to taste. Stir everything well so the flavors mix. Cover the slow cooker. You have two options for cooking time. Set it to low for six to eight hours, or to high for three to four hours. The sweet potatoes should be tender, and the flavors will meld together beautifully. After cooking, taste the chili and adjust the seasoning if needed. Enjoy this warm and tasty dish! To boost the taste of your chili, try adding fresh herbs like cilantro. A squeeze of lime juice brings a bright kick. You can also mix in some corn for sweetness and texture. If you like heat, add jalapeños or a dash of hot sauce. For deeper flavor, using smoked paprika adds a rich touch. Serve your chili warm in bowls. Top it with avocado slices, fresh cilantro, or a dollop of sour cream. Shredded cheese melts beautifully on top. Lime wedges add a refreshing twist when squeezed over the dish. Pair it with crusty bread or tortilla chips for a fun crunch. One mistake is not sautéing the onion and bell pepper first. This step adds depth to the flavor. Another error is skipping the seasoning. Taste your chili before serving and adjust the salt and spices. Lastly, avoid overcooking the sweet potatoes. They should be tender, not mushy. {{image_2}} You can switch up the beans in this chili. If you want, try kidney beans or pinto beans. Both add great flavor and texture. Black beans work well, but variety keeps things fun. You can mix two or more kinds of beans for a unique taste. Feel free to add more veggies. Corn, zucchini, or carrots fit nicely in this chili. Just chop them small, so they cook well. You can also add spinach or kale for a boost of nutrients. Adding more veggies can make your chili heartier and colorful. Want more heat? Add fresh jalapeños or a pinch of cayenne pepper. Start small, then taste as you go. If you like it mild, skip the spice. You can also use hot chili powder for an extra kick. Adjusting the heat lets you make this dish just right for your taste buds. After enjoying your Slow Cooker Sweet Potato Black Bean Chili, you might have some leftovers. To keep them fresh, let your chili cool down first. Then, transfer it to an airtight container. Store it in the fridge for up to five days. This way, you can enjoy it later without losing flavor. When you're ready to eat your leftovers, reheating is easy. You can use the stove or the microwave. If using the stove, place the chili in a pot. Heat it on low, stirring often until warm. If using a microwave, put the chili in a microwave-safe bowl. Heat it for one to two minutes, stirring halfway through. Check if it's hot enough before serving. If you want to save your chili for a longer time, freezing is a great option. Pour the cooled chili into a freezer-safe container. Leave some space at the top, as it will expand when frozen. You can freeze it for up to three months. When you want to eat it, thaw it in the fridge overnight. Then, reheat it as mentioned above. Enjoy your delicious chili whenever you like! Yes, you can. Fresh sweet potatoes work great in this recipe. Just peel and dice them into bite-sized pieces. They add a nice texture and flavor to the chili. Using fresh helps the dish stay hearty. If you prefer canned, go for it, but fresh is my favorite. This chili is already vegan! The ingredients include sweet potatoes, black beans, and veggies. Just make sure your broth is vegetable broth. You can add plant-based toppings, like avocado, to keep it vegan-friendly. It’s delicious without any animal products. This chili pairs well with many sides. Here are a few ideas: - Cornbread - Rice or quinoa - Tortilla chips - A fresh salad - Avocado slices or lime wedges on top These options add flavor and make a complete meal. Enjoy your delicious chili! This blog covered what you need for a tasty Sweet Potato Black Bean Chili. You learned about key ingredients and optional toppings to add more flavor. With clear steps, I guided you from prepping veggies to slow cooking. I shared tips on flavor enhancement and common mistakes to avoid. You now know different variations, storage tips, and how to answer common questions. Enjoy creating your chili and don’t hesitate to make it your own! Your kitchen adventures await, so dive in!

Slow Cooker Sweet Potato Black Bean Chili

Warm up with a delicious bowl of Slow Cooker Sweet Potato Black Bean Chili! This easy recipe combines sweet potatoes, black beans, and a blend of spices for a hearty, flavor-packed meal. Perfect for busy days, just set it and forget it! Discover how to make this comforting dish and impress your family with wholesome ingredients. Click through for the full recipe and make your dinner special tonight! #SlowCookerChili #SweetPotatoRecipes #HealthyEating #VeganChili
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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 juices)

1 medium onion, chopped

3 cloves garlic, minced

1 bell pepper (any color), chopped

1 cup vegetable broth

2 teaspoons ground cumin

2 teaspoons chili powder

1 teaspoon smoked paprika

1 teaspoon oregano

Salt and pepper to taste

1 tablespoon olive oil

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

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté for about 5 minutes until softened. Add the minced garlic and sauté for an additional minute.

    In your slow cooker, combine the diced sweet potatoes, sautéed onion and bell pepper mixture, black beans, diced tomatoes, vegetable broth, ground cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir everything together until well combined.

      Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours, until the sweet potatoes are tender and the flavors have melded together.

        Once cooked, taste the chili and adjust the seasoning if necessary, adding more salt, pepper, or spices as desired.

          Serve the chili hot, spooned into bowls, and garnish with optional toppings like avocado slices, fresh cilantro, a squeeze of lime, or a dollop of sour cream.

            Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 4-6