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This chili is full of flavor and good for you! Here are the key ingredients you will need: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (14 oz) diced tomatoes (with juice) - 1 medium onion, chopped - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 2 cups vegetable broth - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 tablespoon olive oil - Fresh cilantro for garnish (optional) - Avocado slices for topping (optional) These ingredients work together to create a rich and hearty dish. When making this chili, use fresh ingredients. Fresh sweet potatoes add a nice sweetness. Fresh peppers give a crisp texture. Fresh onions and garlic boost flavor. Canned beans and tomatoes save time but look for low-sodium options. This choice keeps the dish healthy and tasty. Always check the expiration dates on canned goods to ensure you are using quality ingredients. You can make this chili even better with some fun toppings! Consider adding: - Fresh cilantro for a burst of flavor - Slices of creamy avocado for richness These toppings enhance the chili's taste and make it look beautiful. Enjoy your chili with a side of whole grain bread for dipping! Start by gathering all your ingredients. You need: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (14 oz) diced tomatoes (with juice) - 1 medium onion, chopped - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 2 cups vegetable broth - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 tablespoon olive oil - Fresh cilantro for garnish (optional) - Avocado slices for topping (optional) First, peel and dice the sweet potatoes. Chop the onion and bell peppers. Mince the garlic. This prep makes the cooking easy. Next, heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic. Cook for about 3-4 minutes until the onion is clear. This step adds depth to the chili’s flavor. Now, transfer the sautéed onion and garlic to your slow cooker. Add the diced sweet potatoes, black beans, diced tomatoes, and both bell peppers. Pour the vegetable broth over everything. Then, sprinkle in the chili powder, ground cumin, smoked paprika, salt, and pepper. Stir well to mix all the ingredients. Cover the slow cooker and set it to low heat for 6-8 hours. If you're short on time, you can set it to high for 3-4 hours. The sweet potatoes should be soft when done. When the chili is ready, taste it. You can adjust the seasoning if needed. Serve the chili hot in bowls. For a fresh touch, add avocado slices and a sprinkle of cilantro on top. This not only looks good but also adds great flavor. Consider pairing the chili with whole grain bread for a hearty meal. Enjoy your delicious and warm chili! To create a rich flavor, always start by sautéing the onion and garlic. This step adds depth. Use fresh, ripe tomatoes if you can. The taste will improve with fresh ingredients. Mix your spices well to coat all the veggies. This helps spread the flavor. If you like it spicy, add more chili powder. You can also use diced jalapeños for extra heat. For milder chili, reduce the chili powder. Always taste while cooking. This way, you can adjust the spice to your liking. For the best results, cut sweet potatoes into even pieces. This ensures they cook at the same rate. Avoid lifting the lid too often; it lets heat escape. Keep the lid on for even cooking. If you want a thicker chili, you can mash some sweet potato before serving. This adds a nice texture. {{image_2}} You can add protein to your chili for a heartier meal. - Ground beef or turkey: Brown the meat first. Add it to the slow cooker with the other ingredients. - Chicken: Use boneless, skinless chicken breasts. Shred it after cooking. - Meat alternatives: Try lentils or tofu for a plant-based option. Add them in at the beginning with the other ingredients. These choices will boost protein and flavor. Feel free to mix in other veggies to enhance the dish. - Carrots: Diced carrots add sweetness and texture. - Corn: Frozen or fresh corn brings a nice crunch. - Zucchini: Chop zucchini into small pieces and add it near the end of cooking. These additions create a colorful and nutritious chili. If you love heat, make your chili spicy. - Add jalapeños: Dice fresh jalapeños and toss them in before cooking. - Use cayenne pepper: Sprinkle in cayenne for extra warmth. - Hot sauce: Drizzle your favorite hot sauce on top when serving. These tweaks will elevate the spice level, making your chili exciting and bold. I love how easy it is to store leftover chili. Once you finish your meal, let the chili cool down. Then, transfer it to an airtight container. This helps keep it fresh. You can store it in the fridge for up to five days. Just make sure it's sealed tight to avoid any spills or odors. If you want to save the chili for later, freezing is a great option. Use freezer-safe bags or containers for this. Pour the cooled chili into the bags, leaving some space for expansion. Seal them well and label with the date. You can freeze it for up to three months. When you’re ready to eat, just thaw it in the fridge overnight. Reheating is simple and quick. You can use the microwave or the stovetop. For the microwave, place the chili in a bowl and cover it. Heat it for about two to three minutes, stirring halfway. On the stovetop, pour the chili into a pot and heat over medium heat. Stir often until it’s hot. If it seems too thick, add a little water or broth to loosen it up. Enjoy your warm meal! It takes about 6-8 hours on low heat or 3-4 hours on high heat. The sweet potatoes should be tender when done. Slow cooking allows the flavors to blend well. You’ll find it easy to set it and forget it during busy days. Yes, you can use fresh ingredients! Fresh sweet potatoes, tomatoes, and beans work great. Just make sure to prep them well. When using fresh beans, cook them first to soften them. This will help your chili cook evenly and taste fresh. Sweet potatoes are rich in vitamins A and C. They also have fiber, which is good for digestion. Black beans are high in protein and fiber too. They can help keep you full longer. Together, they make a healthy meal that is tasty and satisfying. This blog post covered all you need to make a great slow cooker chili. We looked at key ingredients, cooking steps, and helpful tips to boost flavor. I shared tasty variations and easy storage info to keep chili fresh. You can adjust spice levels and include various proteins to customize your dish. In conclusion, slow cooker chili is versatile and easy. Feel free to experiment with ingredients. Your family will enjoy the flavors and nutrients in this meal. Happy cooking!

Slow Cooker Sweet Potato Black Bean Chili

Warm up with this delicious Slow Cooker Sweet Potato Black Bean Chili! Packed with nutritious sweet potatoes, hearty black beans, and vibrant bell peppers, this easy recipe is perfect for busy days. Simply throw all the ingredients into your slow cooker and enjoy a flavorful, healthy meal. Ready in just a few steps, it's ideal for meal prep and family dinners. Click through to explore the recipe and make this comforting dish today!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, drained and rinsed

1 can (14 oz) diced tomatoes (with juice)

1 medium onion, chopped

2 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

2 cups vegetable broth

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon olive oil

Fresh cilantro for garnish (optional)

Avocado slices for topping (optional)

Instructions
 

In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic; sauté for about 3-4 minutes until the onion is translucent.

    Transfer the sautéed onion and garlic to the slow cooker.

      Add the diced sweet potatoes, black beans, diced tomatoes, and both bell peppers to the slow cooker.

        Pour the vegetable broth over the mixture.

          Stir in the chili powder, ground cumin, smoked paprika, salt, and pepper. Mix well to ensure all ingredients are combined.

            Cover the slow cooker and set it on low heat. Cook for 6-8 hours, or on high for 3-4 hours until the sweet potatoes are tender.

              Once cooked, taste and adjust seasoning if necessary.

                Serve hot, garnished with fresh cilantro and avocado slices if desired.

                  Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6

                    - Presentation Tips: Serve the chili in bowls, topped with avocado slices and a sprig of cilantro for a fresh pop of color. Consider adding a side of whole grain bread for dipping!