It’s my favorite time of year. The time when I’m too cold to do anything other than lay in the covers and hibernate. This is when the dusty, old slow cooker really shines. I mean, honestly, who invented the slow cooker? I would love to have lunch with them one day. Only if it’s a slow cooked recipe, though. Being able to just dump all the ingredients into a big pot and have it cook itself all day is truly the highlight of my existence. The most quintessential recipe to create in a slow cooker is obviously chili. Today, I’m going to show you how to make a hearty slow cooker sweet potato and black bean chili. It’s going to be divine.
Sweet Potato and Black Bean Chili
I can’t stress enough how easy it is to make chili. One of my favorite things about chili is how versatile it actually is. You can put whatever vegetables, spices, protein, carbs, snacks, or candy you may want and it just makes itself. Even when you’re making chili over the stove, the process is still fairly simple.
When I make chili, I like to have some sort of protein, a grain, and at least 3 different veggies. Everything else is just added bonuses. The spices are what really make the chili stand out.
This sweet potato and black bean chili is
hearty
veggie-packed
cozy
so savory!
Related Recipe: Roasted Butternut Squash Soup | Vegan
This recipe will make a pretty huge batch of chili so feel free to cut the recipe in half. You can also make this in any appliance. Over the stove, an Instant Pot, or keep it in the handy slow cooker.
Recipe for Sweet Potato and Black Bean Chili
For this hearty recipe you’ll need a sweet potato, yellow onion, a can of black beans, corn, diced tomato, and more spices than I want to even list here! Check the recipe card for all of the spices and extras you’ll need to complete this.
Obviously the most time consuming part of this recipe will be cutting the vegetables. However, once you cut them all to the size you want, all you need to do is dump everything in the slow cooker! Once I put everything in, including spices, I’ll mix everything really well and taste the broth. My mouth is watering just thinking about how good it tastes! Here is where you can add additional spices or salt if you please.
You can cook this in any time setting you want. I cooked this specific batch for four hours because I didn’t have that much time to waste! The best thing about chili is how amazing it tastes the next day once all of the flavors have marinated overnight.
You can serve immediately or store in the fridge in a Tupperware for 5 days. I like to top my serving with nutritional yeast and oyster crackers.
Looking for more vegan recipes? Check out: Flourless Chocolate Chip Pumpkin Muffins | GF & Vegan
Ingredients
- 1 medium sweet potato, peeled and cubed
- 1 yellow onion, diced
- 1/2 green pepper, cubed
- 4 cups veggie broth
- 1 cup mushrooms, roughly chopped
- 15oz can diced tomato
- 15oz can black beans, rinsed and drained
- 1 cup quinoa, uncooked
- 1 teaspoon sage, dried
- 1 1/2 teaspoon onion powder
- 1/8 teaspoon cinnamon
- 1 teaspoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- Extra salt, to taste if needed
Instructions
- Dice and chop and of the vegetables
- Add all of the vegetables and spices into the slow cooker
- Mix well until the spices have dissolved
- Taste and adjust seasoning if needed
- Cook for your desired time
- Serve immediately or store in a Tupperware for 5 days in the fridge
If you end up making this sweet potato and black bean chili recipe, tag me on Instagram @thetinyherbivore so I can see your creations! Feel free to use the hashtag #thetinyherbivore so I definitely don’t miss it! What do you guys think of this recipe? Let me know in the comments below or DM me on Instagram!
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