slow-cooker-sweet-potato-black-bean-chili

This hearty sweet potato and black bean chili has a delightful balance of sweet and spicy flavors. Swap out regular chili powder for chipotle and ancho chile powder, or try using reduced-sodium taco or fajita seasoning for a unique twist.

Ingredient

2 pounds scrubbed sweet potatoes, chopped
3 (15-ounce) cans no-salt-added black beans, rinsed
2 (15-ounce) cans no-salt-added fire-roasted diced tomatoes
1 large yellow onion, finely chopped
1 small poblano pepper, finely chopped
6 medium cloves garlic, finely chopped
2 cups reduced-sodium vegetable broth
2 tablespoons chili powder
1 tablespoon no-salt-added tomato paste
1 tablespoon ground cumin
2 teaspoons paprika
1 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 small avocados, sliced
8 lime wedges

Direction

Add sweet potatoes, beans, tomatoes, onion, poblano, garlic, broth, chili powder, tomato paste, cumin, paprika, oregano, salt and cayenne to a 6-quart slow cooker; stir to combine. Cover and cook until the sweet potatoes are tender, about 4 hours on High or 7 hours on Low.
Divide the soup among 8 shallow bowls. Top with avocado slices and serve with lime wedges.

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Slow-Cooker Sweet Potato & Black Bean Chili

Ingredient

Direction

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