Description
This hearty Sweet Potato and Black Bean Chili is a flavorful, comforting dish perfect for chilly days. Loaded with tender sweet potatoes, protein-packed black and kidney beans, and a robust blend of warming spices, this slow-cooker chili is easy to prepare and ideal for meal prep or feeding a crowd. Naturally vegan and gluten-free, it’s a nutritious meal that brings together wholesome ingredients for a satisfying and delicious bowl of chili.
Ingredients
Scale
Spice Mix
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
Chili Base
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced (about 4 cups)
- 2 (15oz) cans black beans, drained and rinsed
- 1 (15oz) can kidney beans (or pinto beans), drained and rinsed
- 2 (15oz) cans diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon salt (plus more to taste)
- 2 cups vegetable broth
Instructions
- Bloom the spices: In a small microwave-safe bowl, combine the olive oil, chili powder, cumin, smoked paprika, and oregano. Microwave on 80% power for 30 seconds, stir, then microwave again on 80% power for 20 seconds. Alternatively, you can bloom the spices by cooking them in a pan over medium heat for 2-3 minutes until aromatic. This step helps release the flavors of the spices.
- Combine ingredients in slow cooker: Transfer the prepared spice mixture into a large slow cooker. Add the diced onion, minced garlic, diced sweet potatoes, black beans, kidney beans, diced tomatoes, tomato paste, vegetable broth, and salt. Stir everything together to mix well.
- Cook the chili: Cover the slow cooker and cook on high for 3-4 hours or on low for 5-6 hours. The sweet potatoes should be tender and the flavors melded together beautifully by the end of the cooking time.
- Adjust seasoning: Once cooked, taste the chili and add more salt if needed for your preference. Stir well before serving.
Notes
- Microwaving the spices is a quick alternative to stovetop blooming and enhances their flavor.
- You can substitute kidney beans with pinto beans or add other beans as preferred.
- This chili freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
- For extra heat, consider adding chopped jalapeño or a pinch of cayenne pepper during the spice blooming step.
- Serve with your favorite chili toppings such as avocado, cilantro, vegan sour cream, or shredded cheese (if not vegan).
Keywords: sweet potato chili, black bean chili, vegan chili, slow cooker chili, healthy chili, plant-based meal, gluten free chili