Description
A warm and hearty chili made with sweet potatoes and black beans, perfect for chilly evenings. It’s easy to prepare and packed with flavor, making it a delightful meal for any occasion.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, lime juice
Instructions
- In your crock pot, combine sweet potatoes, black beans, diced tomatoes, chopped onion, and minced garlic.
- Pour in the vegetable broth and add chili powder, cumin, salt, and pepper.
- Stir everything well to combine all the flavors thoroughly.
- Cover with the lid and cook on low for 6-8 hours or high for 3-4 hours.
- Gently stir before serving, and add optional toppings like avocado, cilantro, or a drizzle of lime juice to elevate the flavor.
Notes
For a creamier chili, try mashing a portion of the sweet potatoes before serving. You can freeze leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg