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Sweet Potato Chili

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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds sweet potatoes peeled and diced
  • 1 can black beans drained and rinsed
  • 1 can diced tomatoes with juice
  • 1 cup vegetable broth
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 0.5 teaspoon smoked paprika
  • to taste Salt and pepper

Equipment

  • Slow Cooker
  • Cutting Board

Method
 

  1. Peel and dice the sweet potatoes into small, uniform chunks to help them cook evenly and quickly.
  2. Dice the onion finely and mince the garlic cloves, releasing fragrant aromas as you chop.
  3. Add the diced onion to your slow cooker, spreading it out in an even layer. Pour in the vegetable broth to start building the cooking liquid.
  4. Stir in the minced garlic, diced sweet potatoes, canned diced tomatoes with juice, black beans, chili powder, cumin, smoked paprika, and a pinch of salt and pepper.
  5. Gently stir everything together to combine the spices evenly throughout the mixture.
  6. Cover the slow cooker and set it to low. Let it cook for about 4 hours, until the sweet potatoes are tender and the flavors meld into a thick, hearty stew.
  7. Check the chili's seasoning and adjust with salt, pepper, or more spice if needed, then stir well to incorporate any tweaks.
  8. Once done, scoop the sweet potato chili into bowls, revealing a rich, thick stew with tender sweet potato chunks and a vibrant, aromatic sauce.

Notes

For an extra touch, top with chopped cilantro or a dollop of sour cream before serving.