Simple Crock Pot Sweet Potato Black Bean Chili (Print Version)

Easy Crock Pot Sweet Potato Black Bean Chili: Your new favorite hearty, flavorful slow cooker meal. Perfect and simple for busy weeknights!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 24 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Base Ingredients for Crock Pot Sweet Potato Black Bean Chili

01 - 2 medium sweet potatoes, peeled and diced (about 4 cups)
02 - 2 (15-ounce) cans black beans, rinsed and drained
03 - 1 (28-ounce) can diced tomatoes (fire-roasted preferred), undrained
04 - 4 cups vegetable broth
05 - 1 yellow onion, diced
06 - 1 bell pepper (any color), diced
07 - 3-4 cloves garlic, minced
08 - 1 (4-ounce) can mild diced green chiles, undrained
09 - 2 tablespoons tomato paste

→ Seasonings & Spices

10 - 2 tablespoons chili powder
11 - 2 teaspoons ground cumin
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon dried oregano
14 - 1 teaspoon salt (or to taste)
15 - 1/2 teaspoon black pepper (or to taste)

→ Toppings & Finishes for Your Crock Pot Sweet Potato Black Bean Chili

16 - Juice of 1 fresh lime
17 - Fresh cilantro, chopped, for garnish
18 - 1 avocado, sliced or diced
19 - Sour cream or plain Greek yogurt, for serving
20 - Tortilla chips, for serving

# Instructions:

01 - First things first, get those sweet potatoes peeled and diced into nice, even 1-inch cubes. Then, dice your onion and bell pepper. I usually do this while my coffee is brewing – a little kitchen chaos before the day really starts, you know? In a large skillet, heat a splash of olive oil over medium heat. Toss in your diced onion and bell pepper and sauté them until they start to soften, about 5-7 minutes. You want them fragrant and slightly translucent, not browned. This step really builds the flavor base, honestly!
02 - Once the onion and pepper are soft, add your minced garlic to the skillet. Stir it around for just about a minute until it’s fragrant – don't let it burn, or it'll get bitter, a mistake I've definitely made before! Then, stir in the tomato paste. Cook it for another minute or two, stirring constantly, letting it deepen in color. This little trick helps to develop its flavor and remove any raw taste. It smells incredible right about now, a truly warm and inviting aroma.
03 - Now for the easy part! Carefully transfer the sautéed onion, bell pepper, garlic, and tomato paste mixture into your slow cooker. Add the diced sweet potatoes, rinsed black beans, diced tomatoes (undrained), and the can of diced green chiles. Give everything a good stir to combine. It's starting to look like a proper chili base, colorful and promising!
04 - Sprinkle in your chili powder, cumin, smoked paprika, and dried oregano. Add about a teaspoon of salt and half a teaspoon of black pepper. Pour in the vegetable broth. Stir everything really well, making sure all those spices are distributed throughout the mixture. This is where the magic happens, where all those individual flavors start to promise a harmonious blend. Don't forget that good stir!
05 - Pop the lid on your slow cooker. Set it to low for 7-8 hours or high for 3-4 hours. I usually opt for low if I'm leaving it all day, but high works perfectly if you're in a bit more of a hurry. Just let it do its thing! Resist the urge to peek too often, as every time you lift the lid, heat escapes and slows down the cooking process. You'll know it's ready when the sweet potatoes are tender and the chili is thick and bubbly. The whole house will smell amazing, trust me!
06 - Once your chili is cooked through and the sweet potatoes are fork-tender, give it one final stir. Squeeze in the juice of one fresh lime – this step is non-negotiable for brightening up all those rich flavors! Taste and adjust the seasonings; you might want a little more salt or a pinch of chili powder. Ladle the warm, hearty Crock Pot Sweet Potato Black Bean Chili into bowls. Top with fresh cilantro, sliced avocado, a dollop of sour cream or Greek yogurt, and maybe some crunchy tortilla chips. Enjoy your creation!

# Notes:

01 - Always rinse your canned beans; it makes a huge difference in the final taste and texture.
02 - Don't overcrowd your slow cooker, or it won't cook evenly.
03 - Adjust spice levels to your family's preference – a little extra heat never hurt anyone (unless it did!).
04 - Don't skip the lime juice at the end; it brightens everything up!

# Equipment Needed:

01 - Slow cooker (Crock Pot)
02 - Large skillet
03 - Cutting board
04 - Knife
05 - Measuring spoons/cups

# Nutrition (Per Serving):

Calories: 350-450
Total Fat: 10-15g
Total Carbohydrate: 50-60g
Protein: 15-20g

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