Crock Pot Sweet Potato Black Bean Chili
A hearty, dump-and-go vegetarian chili made with tender sweet potatoes and black beans. Ready in 5 hours in the slow cooker and perfect for busy weeknights.
Servings: 6
Cost: $8.94, $1.49 per Serving
Equipment
- Crock Pot
Ingredients
- ½ onion diced
- 1 green bell peppers diced
- 2 teaspoon minced garlic
- 2 cans cans black beans (15 oz.) drained and rinsed
- 1 can can diced tomatoes (15 oz.)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper optional
- 1 teaspoon oregano
- 1 teaspoon salt
- 3 cups chicken broth
- 2 medium sweet potatoes peeled and diced
Instructions
- Peel and dice the sweet potatoes.
- Add the sweet potatoes, black beans, kidney beans, diced tomatoes, tomato sauce, onion, bell pepper, vegetable broth, chili powder, cumin, garlic, salt, and pepper to the crock pot.
- Stir to combine.
- Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the sweet potatoes are tender.
- Stir well and serve warm with your favorite chili toppings.
Notes
Refrigerate the leftovers in an airtight container for up to 4-5 days.
Nutrition
Calories: 266kcal | Carbohydrates: 49g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Sodium: 569mg | Potassium: 947mg | Fiber: 16g | Sugar: 5g | Vitamin A: 6947IU | Vitamin C: 25mg | Calcium: 95mg | Iron: 5mg
