Chilly weather brings chili for dinner in our home. I enjoy giving my family healthy, comforting meals despite our crazy schedules in the evenings. Three school-age children are pulling my husband and I in three directions, all nights of the week. Instead of the “easy” drive-thru dinner, I’ve found with about 30 minutes of kitchen prep I can have meals ready for multiple days. The slow cooker plays a huge role.
This recipe is a twist on the typical meat and bean chili we all know and love. The seasoning blend, sweet potato, and beans provide a rich flavor.
Sweet Potato & Black Bean Chili
Serves: 4 (I double for our family)
1 medium red onion, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
kosher salt and black pepper
1 28-ounce can fire-roasted diced tomatoes
1 15.5-ounce can black beans, rinsed
1 15.5-ounce can kidney beans, rinsed
1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch piece
Topping suggestions: Sliced avocado, greek yogurt, sliced green onion, tortilla chips
Optional add-ins: diced jalapenos for spice and corn for color and crunch
- In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
- Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
- Serve the chili with your choice of toppings