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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) diced tomatoes (with juices) - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 1 cup corn kernels (fresh or frozen) - 2 cups vegetable broth - 2 tablespoons chili powder - 1 tablespoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Avocado slices (for serving) It's key to measure your ingredients well for the best taste. For sweet potatoes, use about two medium ones. You can also use canned black beans. Make sure to drain and rinse them. The diced tomatoes add moisture, so keep the juices. For spices, two tablespoons of chili powder will give a nice kick. One tablespoon of cumin adds warmth, and one teaspoon of smoked paprika gives depth. Salt and pepper should be added to your taste, so start small and adjust. If you don't have sweet potatoes, regular potatoes work too. If you're out of black beans, kidney beans or pinto beans can replace them. For diced tomatoes, you can use fresh tomatoes if preferred. Don’t have corn? Skip it or use another veggie like zucchini. If you want to add heat, toss in jalapeños. For a richer flavor, use chicken broth instead of vegetable broth. First, gather your vegetables. You need two medium sweet potatoes. Peel them and cut them into small cubes. Next, take one medium onion and chop it finely. Then, grab one bell pepper of your choice. Dice it up as well. Lastly, mince two cloves of garlic. This mix will create a strong base for your chili. Now it’s time to build your chili in the slow cooker. Start by adding the diced sweet potatoes. Then, open a can of black beans. Drain and rinse them before adding to the pot. Next, pour in a can of diced tomatoes with their juices. Add the chopped onion, bell pepper, and corn. Finally, sprinkle in the minced garlic. Stir everything together to combine well. Cover the slow cooker with its lid. Set it to low heat for six to eight hours. If you need it faster, use high heat for three to four hours. The sweet potatoes should be tender when done. After the time is up, taste the chili. Adjust the seasonings if needed before serving. Enjoy the warmth and comfort of your chili! To get the best texture, cut the sweet potatoes into small, even pieces. This helps them cook at the same rate as the other ingredients. You should also avoid overcooking the chili. Check it after three hours on high or six hours on low. This way, the sweet potatoes stay soft but not mushy. Seasoning is key to a great chili. I love to use two tablespoons of chili powder for a nice kick. Adding one tablespoon of cumin gives it depth. Smoked paprika adds a warm, smoky flavor. Taste the chili before serving. Adjust the salt and pepper as needed to make it just right. Garnishes can elevate your dish. I recommend chopped fresh cilantro for a burst of color. Slices of avocado add creaminess and richness. You can also add a dollop of sour cream or Greek yogurt for tang. Serve it with tortilla chips for a crunchy contrast. Enjoy your meal with these tasty touches! {{image_2}} You can change up the chili by adding more vegetables. Try carrots or zucchini for a nice crunch. Kale or spinach will add color and nutrients. If you like, toss in some diced jalapeños for a spicy kick. Just remember, cooking times may change based on what you add. You can easily adjust the heat level in this chili. For a mild taste, skip the jalapeños and reduce the chili powder. If you like heat, add extra chili powder or some crushed red pepper. You can even use hot salsa instead of diced tomatoes for a fiery touch. Want your chili to be heartier? Add cooked ground meat like turkey or beef. For a vegetarian option, mix in extra beans or lentils. Tofu is also a great protein choice. Just make sure to adjust the seasoning, as these additions can change the flavor. To store your leftover chili, let it cool first. Transfer the chili to a clean container. Make sure the container has a tight lid. Store it in the fridge for up to five days. This keeps the flavors fresh and tasty. If you want to keep it longer, consider freezing it. When you are ready to eat your chili, reheating is easy. You can use the microwave or a stove. If using a microwave, place the chili in a bowl. Heat it for 1-2 minutes, stirring halfway. If using a stove, pour the chili into a pot. Heat on medium until it’s hot. Stir often to prevent sticking. Freezing is a great way to keep your chili for later. Use freezer-safe bags or containers for best results. Portion the chili into smaller amounts. This way, you can thaw only what you need. Label each bag with the date and contents. The chili can last up to three months in the freezer. When you’re ready to use it, thaw it overnight in the fridge. Reheat as mentioned above for a warm meal. Yes, you can use other beans. Some good options are kidney beans, pinto beans, or cannellini beans. Just be sure to drain and rinse them like you would with black beans. Each type brings a different flavor and texture, so feel free to mix things up! This recipe is already vegan! It uses sweet potatoes, black beans, and vegetable broth. Just make sure your vegetable broth does not contain any animal products. All the ingredients in this chili are plant-based, so you can enjoy it without worry. You can serve this chili with many tasty sides. Here are a few ideas: - Rice or quinoa: These grains add a nice base. - Cornbread: It pairs well and adds a sweet touch. - Tortilla chips: They give a great crunch. - Avocado slices: They add creaminess and flavor. - Fresh cilantro: Use it for a fresh burst on top. Feel free to mix and match based on your taste! This article covered all you need for Sweet Potato Black Bean Chili. You learned about the right ingredients, cooking steps, and how to make it your own. I shared tips for texture, flavor, and garnishes. With variations and storage tips, you can enjoy it many ways. Whether spicy or mild, this dish is easy and tasty. Remember, cooking is fun. Experiment and trust your taste buds to create a meal you'll love.

Slow Cooker Sweet Potato Black Bean Chili

Warm up your evenings with this delicious Slow Cooker Sweet Potato Black Bean Chili! Packed with nutritious ingredients like sweet potatoes, black beans, and vibrant spices, it's the perfect comfort food for busy days. Simply chop, toss in the slow cooker, and let the flavors meld for a hearty meal. Click through for the full recipe and enjoy a bowl of warmth today! #ChiliRecipe #SlowCookerMeals #HealthyEating #VegetarianRecipes
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) diced tomatoes (with juices)

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 cup corn kernels (fresh or frozen)

2 cups vegetable broth

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Avocado slices (for serving)

Instructions
 

Start by preparing the vegetables: peel and dice the sweet potatoes, chop the onion and bell pepper, and mince the garlic.

    In a slow cooker, add the diced sweet potatoes, black beans, diced tomatoes (with their juices), onion, bell pepper, corn, and minced garlic.

      Pour in the vegetable broth and stir well to combine all the ingredients.

        Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together until well mixed.

          Cover the slow cooker and set it on low heat for 6-8 hours or on high for 3-4 hours, until the sweet potatoes are tender.

            Once the cooking time is up, taste the chili and adjust the seasonings if needed.

              Serve hot, garnished with fresh cilantro and avocado slices.

                Prep Time: 20 minutes | Total Time: 6-8 hours | Servings: 4-6