Easy Slow Cooker Sweet Potato Chili
Ingredients
- 1 large sweet potato, peeled and diced
- 1 bell pepper, chopped (any color)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 15 oz 1 can black beans, drained and rinsed
- 15 oz 1 can kidney beans, drained and rinsed
- 15 oz 1 can diced tomatoes with their juices
- 15 oz 1 can tomato sauce
- 1½ cups vegetable broth (or chicken broth for extra flavor)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 Salt, to taste
- 1 Pepper, to taste
- avocado slices, shredded cheese, sour cream, fresh cilantro, or sliced green onions (optional toppings)
Instructions
- Add the diced sweet potato, bell pepper, onion, and minced garlic to the slow cooker.
- Pour in the black beans, kidney beans, diced tomatoes (with their juices), and tomato sauce.
- Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and pepper. Pour the broth over everything and stir well to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the sweet potatoes are tender.
- Once cooked, give the chili a good stir. Ladle into bowls and add your favorite toppings, such as avocado slices, shredded cheese, sour cream, cilantro, or green onions.
Notes
Whether you’re meal prepping or making dinner for a crowd, this Sweet Potato Chili is a fuss-free, flavor-packed option that will leave everyone satisfied. Pair with cornbread for an extra treat!
Nutrition
Serving: 400gCalories: 220kcalCarbohydrates: 38gProtein: 10gFat: 2gSaturated Fat: 0.5gSodium: 500mgFiber: 9gSugar: 8gVitamin A: 12IUVitamin C: 40mgCalcium: 80mgIron: 3mg
