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Sweet Potato & Black Bean Vegetarian Chili – Crock Pot Recipe

Sweet Potato & Black Bean Vegetarian Chili – Crock Pot Recipe
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★★★★★

5 from 8 reviews

This Sweet Potato & Black Bean Vegetarian Chili is a hearty, nutritious, and flavorful slow-cooker recipe perfect for cozy meals. Loaded with sweet potatoes, black beans, fire-roasted tomatoes, and warming spices like chili powder, cumin, and cinnamon, it offers a delicious twist on classic chili that’s both wholesome and satisfying.

Ingredients

Scale

Main Ingredients

  • 2 medium-sized sweet potatoes, peeled and diced
  • 2 cans black beans, drained and rinsed
  • 1 can fire-roasted diced tomatoes
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced

Spices and Seasonings

  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper, to taste

Liquids (Optional)

  • 1/2 to 1 cup vegetable broth (optional, for thinner consistency)

Toppings and Garnishes (Optional)

  • Greek yogurt or sour cream
  • Sliced green onions
  • Chopped cilantro
  • Sliced jalapeños

Instructions

  1. Prepare Ingredients: Peel and dice the sweet potatoes, chop the onion, red and green bell peppers, and mince the garlic to have all the ingredients ready for cooking.
  2. Drain and Rinse Beans: Drain the liquid from the black bean cans and rinse them thoroughly under cold water to reduce sodium and improve taste.
  3. Sauté Vegetables (Optional): Heat 1 tablespoon olive oil in a small skillet over medium heat. Sauté chopped onions for about 5 minutes until translucent. Then add minced garlic and chopped bell peppers, cooking for another 3 minutes. Stir in chili powder, cumin, and cinnamon, toasting the spices for about a minute to enhance their flavors.
  4. Combine in Crockpot: Transfer the sautéed vegetables to the crockpot (or add raw chopped vegetables if you skipped sautéing). Add diced sweet potatoes, black beans, fire-roasted diced tomatoes, and any remaining spices. If needed, pour in vegetable broth to reach the desired consistency.
  5. Cook: Cover the crockpot and cook on Low for 6 to 8 hours or on High for 3 to 4 hours until the sweet potatoes are tender and the flavors meld together.
  6. Final Seasoning: Once cooking is complete, taste the chili and adjust seasoning with salt, pepper, or additional cinnamon. For a spicier dish, add crushed red pepper flakes as desired.
  7. Serve and Garnish: Ladle the chili into bowls and garnish with optional toppings like Greek yogurt or sour cream, sliced green onions, chopped cilantro, and sliced jalapeños for extra flavor and texture.

Notes

  • To save time, you can skip sautéing the vegetables and add them raw to the crockpot, but sautéing enhances flavor.
  • Use fire-roasted diced tomatoes for a smoky depth of flavor.
  • Adjust chili powder and crushed red pepper flakes to control heat level.
  • Vegetable broth is optional and can be added to achieve your preferred chili consistency.
  • This chili tastes even better the next day after flavors have melded overnight.
  • For a vegan version, use plant-based yogurt or skip the sour cream topping.

Nutrition

Keywords: vegetarian chili, sweet potato chili, black bean chili, slow cooker chili, crockpot recipes, healthy chili, meatless chili, easy chili recipe

Find it online: https://dinewithlily.com/sweet-potato-and-black-bean-vegetarian-chili-crock-pot-recipe/