This slow cooker chili is a nutritious and filling option for Meatless Monday or any busy weeknight. It combines the natural sweetness of potatoes with savory black beans and warm spices for a hearty meal.
List of ingredients
- 1/2 onion, diced – provides a savory base.
- 1 green bell pepper, diced – adds a mild, earthy flavor.
- 2 teaspoon minced garlic – enhances the aromatic profile.
- 2 cans black beans (15 oz. each), drained and rinsed – the primary protein source.
- 1 can diced tomatoes (15 oz.) – adds acidity and body.
- 1 tablespoon chili powder – provides the core chili flavor.
- 1 teaspoon cumin – adds warm, earthy notes.
- 1 teaspoon paprika – contributes color and mild sweetness.
- 1/2 teaspoon cayenne pepper (optional) – use for added heat.
- 1 teaspoon oregano – adds a herbal touch.
- 1 teaspoon salt – enhances all other flavors.
- 3 cups chicken broth – the liquid base for simmering.
- 2 medium sweet potatoes, peeled and diced – adds texture and natural sweetness.
step-by-step instructions
- Combine Ingredients: Add the diced onion, diced green bell pepper, minced garlic, drained and rinsed black beans, diced tomatoes, chili powder, cumin, paprika, optional cayenne pepper, oregano, salt, chicken broth, and diced sweet potatoes to the crock pot.
- Slow Cook: Cover the pot with the lid and cook on the low heat setting for 4 to 5 hours.
- Serve: Dish the chili into bowls while warm. Add optional toppings such as sour cream, avocado, and cilantro.
Ways to Enhance the Taste
Use Smoked Paprika for Depth
Replacing standard paprika with smoked paprika adds a woody, charred flavor to the chili. This mimics the taste of traditional smoked meats without needing actual meat in the pot.
Swap for Fire-Roasted Tomatoes
Using fire-roasted diced tomatoes instead of regular diced tomatoes introduces a subtle smokiness. This change adds complexity to the broth and complements the sweetness of the potatoes.
Experiment with Bean Blends
While black beans are the standard, you can use a mix of kidney beans and pinto beans for more variety. This creates a more diverse texture and visual appeal in the final dish.
Adjust the Heat with Fresh Peppers
If the optional cayenne pepper is not enough, add diced jalapeños or serrano peppers at the start. This provides a fresh, sharp heat that cuts through the richness of the sweet potatoes.
Add a Squeeze of Fresh Lime
Stirring in a tablespoon of fresh lime juice just before serving brightens the entire flavor profile. The acidity balances the sweetness of the potatoes and the earthiness of the beans.
Serving and Pairing Suggestions
Create a Custom Topping Bar
Set out bowls of shredded cheddar cheese, sliced green onions, and diced jalapeños. Allowing guests to customize their bowls ensures everyone can adjust the spice and creaminess to their liking.
Pair with Golden Cornbread
Serve the chili with warm, buttered cornbread on the side or crumbled directly into the bowl. The sweetness of the corn complements the savory spices of the black beans.
Add Creamy Avocado Slices
Top each serving with fresh avocado slices or a dollop of guacamole. The healthy fats in the avocado provide a cooling contrast to the chili powder and cayenne.
Use Greek Yogurt as a Sour Cream Substitute
Plain Greek yogurt offers a similar tang to sour cream but adds more protein. It provides a thick, creamy texture that balances the acidity of the tomatoes.
Serve with Tortilla Chips
Use salted tortilla chips as a side or as a scoop for the chili. This adds a necessary crunch to a meal that is otherwise soft in texture.
Optimal Storage Techniques
Refrigeration Guidelines
Store leftover chili in an airtight glass or plastic container once it has cooled to room temperature. It will remain fresh and safe to eat in the refrigerator for up to 5 days.
Freezing for Long Term Use
Transfer the chili into freezer-safe bags or containers, leaving a small amount of space for expansion. This meal can be stored in the freezer for 2 to 3 months without losing flavor.
Thawing Frozen Portions
For the best results, move the frozen chili to the refrigerator 24 hours before you plan to eat it. This ensures an even thaw and prevents the sweet potatoes from becoming mushy.
Reheating on the Stovetop
Place the chili in a saucepan over medium heat and stir occasionally until simmering. Adding a small splash of broth or water can restore the original consistency if it has thickened too much.
Microwave Reheating Tips
Heat the chili in a microwave-safe bowl, covering it with a damp paper towel to prevent splattering. Stir every two minutes to ensure the heat is distributed evenly through the thick mixture.
Slow Cooker Mastery
Managing the Low Heat Setting
Cooking on low for 4 to 5 hours allows the flavors to meld slowly without overcooking the vegetables. This prevents the sweet potatoes from disintegrating into a puree.
Adjusting for High Heat Cooking
If you are short on time, you can cook this recipe on high for 2 to 3 hours. Monitor the potatoes closely during the final hour to ensure they are tender but still hold their shape.
Using an Instant Pot for Speed
To make this in a pressure cooker, combine all ingredients and cook on high pressure for 12 minutes. Perform a quick pressure release to avoid overcooking the sweet potatoes.
Preventing Vegetable Mushiness
Cut the sweet potatoes into uniform 1/2 inch cubes to ensure they cook at the same rate. Avoid cutting them too small, as they can dissolve during the long slow cooking process.
Optimizing Liquid Ratios
If you prefer a thicker stew, reduce the chicken broth by 1/2 cup. If you prefer a soupier consistency, add an extra cup of broth or water depending on your preference.
Troubleshooting Common Issues
Fixing a Thin Consistency
If the chili is too watery, mash a few of the cooked sweet potatoes and black beans against the side of the pot. Stir the mashed pieces back into the liquid to naturally thicken the base.
Balancing Excess Sweetness
If the sweet potatoes make the dish too sweet, add an extra teaspoon of cumin or a pinch more salt. A splash of apple cider vinegar can also help cut through the sugar.
Reducing Excessive Saltiness
If the broth and canned beans make the dish too salty, add an extra diced sweet potato or more diced tomatoes. The additional bulk will absorb and dilute the salt concentration.
Addressing Underdone Potatoes
If the potatoes are still firm after the recommended time, continue cooking on low for another 30 to 60 minutes. Ensure the lid remains closed to keep the internal temperature consistent.
Preventing Bean Skin Separation
Ensure that the black beans are thoroughly rinsed before adding them to the pot. This removes the excess starch and preserves the integrity of the bean skins during the simmer.
Frequently Asked Questions
Can I use frozen sweet potatoes?
Yes, you can use frozen diced sweet potatoes. Add them to the crock pot frozen; they will thaw and cook in the liquid during the slow cooking process.
What can I use instead of chicken broth?
Vegetable broth is an excellent substitute for those wanting a completely plant-based meal. You can also use water mixed with a bouillon cube for a similar result.
How do I make this chili more spicy?
Increase the cayenne pepper to 1 teaspoon or add diced habaneros for significant heat. You can also stir in a tablespoon of sriracha or hot sauce before serving.
Can I add corn to this recipe?
Yes, adding one cup of frozen or canned corn during the last hour of cooking adds texture and sweetness. This is a popular variation that pairs well with black beans.
Is this recipe suitable for meal prep?
This chili is ideal for meal prep because it tastes better the next day as flavors deepen. Portion it into individual containers for easy grab-and-go lunches throughout the week.
Print
Slow Cooker Sweet Potato and Black Bean Chili
- Total Time: 5 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Crock Pot Sweet Potato Black Bean Chili is the perfect meal to serve on Meatless Monday or any day of the week. This chili is hearty and delicious.
Ingredients
- 1/2 onion, diced
- 1 green bell pepper, diced
- 2 teaspoon minced garlic
- 2 cans black beans (15 oz.), drained and rinsed
- 1 can diced tomatoes (15 oz.)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon oregano
- 1 teaspoon salt
- 3 cups vegetable broth
- 2 medium sweet potatoes, peeled and diced
Instructions
- Step: Add ½ diced onion, 1 diced green bell pepper, 2 tsp minced garlic, 2 (15 oz) cans black beans (drained and rinsed), 1 (15 oz) can diced tomatoes, 1 Tbsp chili powder, 1 tsp cumin, 1 tsp paprika, ½ tsp cayenne pepper (optional), 1 tsp oregano, 1 tsp salt, 3 cups vegetable broth, and 2 diced sweet potatoes to a crock pot.
- Step: Cover and cook on low for 4–5 hours.
- Step: Serve warm with toppings like sour cream, avocado, and cilantro if desired.
Notes
Refrigerate the leftovers in an air tight container for up to 5-7 days.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 266 kcal
- Sugar: 5 g
- Sodium: 569 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 16 g
- Protein: 16 g
- Cholesterol: 0 mg