Slow Cooker Sweet Potato Chili
This dish combines sweet potatoes, beans, and spices cooked slowly in a crockpot to create a hearty, thick chili with a vibrant color and satisfying texture. The ingredients meld together after several hours, resulting in a comforting, visually appealing bowl with tender vegetables and rich flavors.
Equipment
- Slow Cooker
- Cutting Board
Ingredients
- 2 large sweet potatoes peeled and diced
- 1 can black beans drained and rinsed
- 1 can diced tomatoes undrained
- 1 cup vegetable broth
- 1 medium onion diced
- 2 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 0.5 teaspoon paprika
- to taste salt and pepper
Instructions
- Dice the peeled sweet potatoes into bite-sized cubes and set aside.
- In your slow cooker, add the diced sweet potatoes, drained black beans, diced tomatoes with their juice, and vegetable broth.
- Stir in the diced onion, minced garlic, chili powder, cumin, and paprika. Mix everything well to combine the spices evenly throughout.
- Sprinkle salt and pepper to taste, then cover the slow cooker with its lid.
- Set the slow cooker to low and cook for about 6 hours, or until the sweet potatoes are tender and the flavors have melded, filling your kitchen with a warm, spicy aroma.
- Once cooked, gently stir the chili to ensure even distribution of ingredients and flavors. The chili should be thick, with a vibrant color and tender vegetables.
