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To make this delicious chili, you need: - 2 medium sweet potatoes, peeled and diced into ½-inch cubes - 1 can (15 oz) black beans, drained and rinsed thoroughly - 1 can (15 oz) diced tomatoes with green chilies - 1 red bell pepper, chopped into bite-sized pieces - 1 green bell pepper, chopped into bite-sized pieces - 1 medium onion, diced finely - 3 cloves garlic, minced - 1 tablespoon ground cumin - 1 tablespoon chili powder - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (or more to taste for heat) - 4 cups vegetable broth - Salt and freshly cracked pepper to taste - 2 tablespoons olive oil - Fresh cilantro leaves and lime wedges for garnish If you don’t have some ingredients, don’t worry! Here are some swaps: - You can use butternut squash instead of sweet potatoes. - Canned kidney beans can replace black beans. - Fresh tomatoes can take the place of canned diced tomatoes. - Any color of bell pepper works well. - If you lack cumin, try using coriander for a different flavor. - Instead of vegetable broth, chicken broth can be used. This chili is not only tasty but healthy too! Here’s a quick look at the nutrition per serving: - Calories: Approximately 250 - Protein: 8 grams - Carbohydrates: 45 grams - Dietary Fiber: 10 grams - Fat: 5 grams Start by peeling and dicing the sweet potatoes. Cut them into ½-inch cubes. This size helps them cook nicely in the chili. Next, chop the red and green bell peppers into bite-sized pieces. Dice the onion finely and mince the garlic cloves. These veggies add flavor and texture. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the diced onion. Sauté for about 5 minutes. You want it to turn soft and transparent. Then, add the minced garlic and stir for another minute. The aroma will fill your kitchen! Now, it’s time to combine everything. Transfer the onions and garlic to your slow cooker. Add the diced sweet potatoes, black beans, and canned tomatoes with their juices. Toss in the chopped bell peppers. Season with ground cumin, chili powder, smoked paprika, cayenne pepper, salt, and freshly cracked black pepper. Carefully pour in 4 cups of vegetable broth. Make sure all the ingredients are well-covered. Stir everything gently to mix. Cover the slow cooker and set it to cook. You can choose low for 6-8 hours or high for 3-4 hours. The sweet potatoes should be tender when it’s done. After cooking, taste the chili. This is the fun part! You can adjust the seasoning now. Add more salt, pepper, or cayenne if you want extra heat. When you serve, garnish with fresh cilantro leaves and lime wedges. This adds a fresh taste and a pop of color. Enjoy your warm, hearty chili! Sautéing onions and garlic adds depth to your chili. Start with a medium skillet. Drizzle in olive oil and let it heat up. Once it shimmers, add your diced onion. Cook for about five minutes. You want it soft and translucent. This brings out the sweet flavor. Next, add minced garlic. Stir it for one minute, just until it smells good. Be careful not to brown it, as burnt garlic turns bitter. To boost the taste of your chili, use a mix of spices. Ground cumin and chili powder are key. They add warmth and depth. Smoked paprika gives a lovely smoky touch. Cayenne pepper adds heat, but adjust it to your liking. Remember to season with salt and freshly cracked black pepper. These simple elements create a rich and inviting flavor in every bite. Fresh cilantro and lime juice at the end brighten the dish. They add a fresh contrast to the hearty chili. If you like your chili spicy, start with a small amount of cayenne. You can always add more later. After cooking, taste your chili. If you want more heat, sprinkle in extra cayenne. For a milder version, skip the cayenne entirely. Instead, focus on the other spices. This way, you can enjoy your chili just the way you like it. Adjusting spices allows you to create a chili that suits your taste perfectly. {{image_4}} You can add protein to your chili for extra heartiness. Try cooked ground turkey or beef for a meatier dish. If you prefer plant-based options, add lentils or tofu. Both options blend well with the sweet potato and black bean flavors. Just make sure to adjust cooking times if using fresh ingredients. Adding protein can turn this dish into a complete meal. Feel free to swap in other veggies. Zucchini, corn, or carrots can add texture and flavor. You could also use kale or spinach for extra nutrients. Just chop them into small pieces so they cook well. Mix and match veggies based on what you have on hand. This is a great way to keep the recipe fresh and exciting. This chili is already vegetarian and can easily be made vegan. Ensure your vegetable broth is vegan-friendly. You can also replace olive oil with avocado oil if you want a different flavor. If you want a creamier texture, blend some of the beans before adding them. This keeps the chili rich without animal products. Enjoy this dish knowing it fits your dietary needs! To keep your chili fresh, store it in an airtight container. Place it in your fridge. It will last for about 4 to 5 days. Make sure it cools down to room temperature before sealing. This way, it won’t create steam inside the container. When you’re ready to eat, just scoop out what you need. Freezing is a great way to save your chili for later. Use freezer-safe containers or resealable bags. Make sure to leave some space for the chili to expand. It can stay fresh for about 3 months in the freezer. When you're ready to enjoy it, just thaw it in the fridge overnight. Reheating chili is easy. You can use a microwave or a pot on the stove. For the microwave, place your chili in a bowl and cover it. Heat it in short bursts, stirring in between. For the stove, pour the chili into a pot and heat it over low heat. Stir often until it’s hot. Add a splash of broth if it’s too thick. Enjoy your warm meal! Yes, you can use fresh beans! Just remember to soak them first. This will help them cook evenly. Fresh beans take longer to cook than canned beans. Cook them in the slow cooker for about 8 hours on low or 4 hours on high. Make sure to add extra broth, as fresh beans absorb a lot of liquid. This will keep your chili nice and moist. You can serve your chili with many tasty sides. Here are some great ideas: - Warm tortilla chips for a crunchy bite - Rice or quinoa to soak up the chili - Fresh cornbread for a sweet contrast - A simple green salad for some freshness - Sour cream or Greek yogurt for creaminess - Avocado slices for a rich flavor These sides will make your meal more fun and delicious! To make the chili spicier, add more cayenne pepper. Start with a little and taste as you go. You can also add chopped jalapeños or even a splash of hot sauce. For a milder taste, cut back on the cayenne and chili powder. You can also use sweet bell peppers instead of spicy ones. Adjusting these ingredients helps you find the right heat for you! This guide gives you all you need for the perfect chili. We covered ingredients, cooking steps, and tips that boost flavor. You learned about variations to fit any taste and how to store leftovers. Remember, adjusting spice and adding protein can make this dish your own. Enjoy the journey of making chili your way! Your kitchen will become a warm and tasty spot. So, dive in and create a bowl that you love!

Slow Cooker Sweet Potato Black Bean Chili

Discover the ultimate comfort food with this Sweet & Spicy Slow Cooker Sweet Potato Black Bean Chili recipe. Packed with nutritious ingredients like sweet potatoes, black beans, and colorful bell peppers, this dish is both hearty and flavorful. Perfect for meal prep or cozy dinners, just set your slow cooker and enjoy the aromas as it simmers. Ready to satisfy your taste buds? Click through to explore this delicious recipe and elevate your cooking game!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into ½-inch cubes

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

1 can (15 oz) diced tomatoes with green chilies

1 red bell pepper, chopped into bite-sized pieces

1 green bell pepper, chopped into bite-sized pieces

1 medium onion, diced finely

3 cloves garlic, minced

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (or more to taste for heat)

4 cups vegetable broth

Salt and freshly cracked pepper to taste

2 tablespoons olive oil

Fresh cilantro leaves and lime wedges for garnish

Instructions
 

In a large skillet, drizzle olive oil and heat over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until it turns translucent and softens.

    Add the minced garlic to the skillet and sauté for an additional minute, stirring frequently, until the garlic is fragrant but not browned.

      Transfer the sautéed onions and garlic mixture into your slow cooker. Then, add the diced sweet potatoes, black beans, diced tomatoes along with their juices, and both chopped red and green bell peppers.

        Sprinkle the ground cumin, chili powder, smoked paprika, cayenne pepper, salt, and freshly cracked black pepper over the mixture.

          Carefully pour in the vegetable broth, ensuring all ingredients are submerged as best as possible. Stir everything gently but thoroughly to combine.

            Cover the slow cooker with its lid. Cook on low for 6-8 hours or on high for 3-4 hours until the sweet potatoes are tender and the chili is heated through.

              After cooking, taste your chili and adjust the seasoning if needed, adding more salt, pepper, or cayenne for extra spice if desired.

                Serve the chili hot, garnished with fresh cilantro leaves and lime wedges on the side for a burst of brightness and flavor.

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

                    - Presentation Tips: For an added touch, serve the chili in colorful bowls and provide a small dish of extra lime wedges and chopped cilantro for guests to customize their servings. Consider pairing with warm tortilla chips for a delightful crunch!