Description
This comforting plant-based chili is a nourishing one-pot meal that balances the natural sweetness of tender sweet potatoes with the earthy, protein-rich goodness of black beans. Infused with a vibrant blend of smoked paprika, cumin, and chili powder, this slow-cooked stew develops a deep, complex flavor profile with minimal effort. It is the perfect wholesome, fiber-packed meal for busy schedules, offering a hearty and soul-warming experience that tastes even better as leftovers throughout the week.
Ingredients
2 large sweet potatoes, peeled and cubed
2 cans (15 oz each) black beans, rinsed and drained
1 can (28 oz) crushed tomatoes
1 medium onion, diced
2 cloves garlic, minced
1 bell pepper, chopped
2 cups vegetable broth
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
Instructions
Place the sweet potatoes, black beans, diced onion, bell pepper, and minced garlic into the slow cooker.
Add the crushed tomatoes and vegetable broth over the vegetables.
Sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper over the mixture.
Stir all ingredients thoroughly to combine.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes are tender.
Stir well before serving hot with desired toppings.
Notes
Serve with fresh cilantro, lime wedges, sliced avocado, or crushed tortilla chips to add texture and brightness. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 6g
- Sodium: 450mg
- Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 58g
- Fiber: 14g
- Protein: 11g
- Cholesterol: 0mg