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Abdelaziz

Black Bean and Sweet Potato Chili

A hearty vegetarian chili where sweet potatoes break down over the long cook and thicken it naturally, with no extra starch or fat.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Course: Main Course
Calories: 155
Ingredients Method Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and diced
  • 2 cans black beans 15 oz / 425 g each; drained and rinsed
  • 1 can fire-roasted diced tomatoes 14.5 oz / 411 g
  • 1 bell pepper diced
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 cups low-sodium vegetable broth 475 ml
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste
  • Avocado slices for serving, optional

Method
 

  1. Add the sweet potatoes, black beans, diced tomatoes, bell pepper, onion, and garlic to the crockpot.
  2. Stir in the vegetable broth, chili powder, cumin, and smoked paprika.
  3. Cover and cook on low for 7 hours until the sweet potatoes are tender and the chili has thickened.
  4. Use the back of a spoon to lightly mash some of the sweet potato against the side of the crockpot—this thickens the chili without adding anything extra.
  5. Season with salt and pepper, and top with avocado slices if using.

Notes

Nutrition is calculated without the optional avocado. Nutrition values are estimates per serving, calculated from the listed ingredients with standard USDA values. They will vary with brands and portion sizes.