Description
This Sweet Potato & Black Bean Vegetarian Chili is a hearty and flavorful crock pot recipe perfect for a cozy meal. Packed with nutritious ingredients like sweet potatoes, black beans, and fire-roasted tomatoes, it offers a delicious plant-based alternative that’s easy to prepare and slow-cooked to perfection. The blend of spices including chili powder, cumin, and a touch of cinnamon adds a warm, aromatic depth to this comforting chili, ideal for any season.
Ingredients
Scale
Main Ingredients
- 2 medium-sized sweet potatoes, peeled and diced
- 2 cans black beans, drained and rinsed
- 1 can diced tomatoes (fire-roasted preferred)
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
Spices
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- Salt and pepper, to taste
Liquids (Optional)
- 1/2 to 1 cup vegetable broth (optional, for thinner chili)
Toppings and Garnishes (Optional)
- Greek yogurt or sour cream
- Sliced green onions
- Chopped cilantro
- Sliced jalapeños
Instructions
- Prepare the Ingredients: Peel and dice the sweet potatoes, chop the onion and bell peppers, mince the garlic, and drain and rinse the black beans. Having all ingredients ready will make the cooking process smooth and efficient.
- Optional Sauté for Extra Flavor: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the onions for about 5 minutes until translucent, then add garlic and bell peppers and cook for another 3 minutes. Stir in chili powder, cumin, and cinnamon, toasting the spices for a minute to enhance their flavor. This step adds depth but can be skipped if short on time.
- Combine All Ingredients in the Crockpot: Transfer the sautéed vegetables (or raw if you skipped sautéing) to the crockpot. Add the diced sweet potatoes, black beans, diced tomatoes, and remaining spices. Use the tomato juice for thicker chili or add vegetable broth if you want a stew-like consistency.
- Cook Low and Slow: Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Stir the chili halfway through to promote even cooking and melding of flavors. This slow cooking allows the spices and ingredients to develop a rich, hearty taste.
- Adjust Seasonings: Once cooking is complete, taste and adjust salt, pepper, or cinnamon as needed. For more heat, mix in crushed red pepper flakes. Serve hot with optional toppings such as Greek yogurt, green onions, cilantro, and jalapeños.
Notes
- The optional sauté step is recommended for deeper flavor but can be omitted for quicker preparation.
- Vegetable broth can be adjusted to reach your preferred chili consistency.
- You can substitute black beans with pinto beans or kidney beans if preferred.
- This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Add toppings like avocado or shredded cheese for extra richness if not vegan.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (Low) or 3 to 4 hours (High)
- Category: Main Course, Chili
- Method: Slow Cooker
- Cuisine: American, Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: Sweet potato chili, black bean chili, vegetarian chili, crock pot chili, slow cooker recipes, healthy chili, plant-based dinner
