Slow-Cooker Sweet Potato & Black Bean Chili

Caregory : Dinner Ideas

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.


    • 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


    1. 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.
    2. Divide the soup among 8 shallow bowls. Top with avocado slices and serve with lime wedges.

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