Description
A hearty and flavorful vegetarian chili with sweet potatoes and black beans, perfect for a cozy meal.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, peeled and diced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
1. Prepare the Crust:
- Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until softened, about 5 minutes.
- Transfer the onion and garlic mixture to the slow cooker.
- Add sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until sweet potatoes are tender.
- Taste and adjust seasonings if needed. Serve hot with your favorite toppings.
Notes
You can customize the seasonings to taste.