As the weather turns colder, there’s nothing better than a warm, hearty meal waiting for you at the end of the day! This Slow-Cooker Sweet Potato & Black Bean Chili is the ultimate winter comfort—an easy dump-and-cook recipe that lets your crock pot do all the work. Simple, nourishing, and full of flavor, it’s the perfect way to warm up with minimal effort.
Serves 8 – 2 cup servings · Prep Time: 15 minutes · Total Time: 4 hours 15 minutes
Ingredients
2 lbs sweet potatoes, chopped
3 (15 oz) cans no-salt-added black beans, rinsed
2 (15 oz) cans no-salt-added fire-roasted diced tomatoes
1 large yellow onion, finely chopped
1 small poblano pepper, finely chopped
6 cloves garlic, finely chopped
2 cups reduced-sodium vegetable broth
2 tablespoons chili powder
1 tablespoon no-salt-added tomato paste
1 tablespoon ground cumin
2 teaspoons paprika
1 teaspoon dried oregano
¾ teaspoon salt
¼ teaspoon cayenne pepper
Optional toppings: sliced avocados, lime wedges
Directions
- Add sweet potatoes, beans, tomatoes, onion, poblano, garlic, broth, chili powder, tomato paste, cumin, paprika, oregano, salt and cayenne to a 6-quart slow cooker; stir to combine. Cover and cook until the sweet potatoes are tender, about 4 hours on High or 7 hours on Low.
- Divide the soup and top with avocado slices and serve with lime wedges. Enjoy!
Nutrition Facts: Calories 496, Fat 13g, Protein 19g, Cholesterol 0mg, Sodium 472mg, Total Carbohydrate 86g, Dietary Fiber 28g, Sugars 14g, Added Sugar 0g
Recipe from EatingWell.com
