This hearty and full flavored Sweet Potato and Black Bean Chili recipe is perfect for weeknights! Made in the slow cooker, it’s a vegan recipe and will appeal to anyone’s tastes!
My hubby became a vegan by doctor’s order. When he was needing a little comfort food, where else could I turn to but chili. Thanks to the Slow Cooker, I was able to put this Sweet Potato and Black Bean Chili together and hit the beach for the day.
This Sweet Potato and Black Bean Chili is simple, yummy and hearty!
Sweet Potatoes and Black Beans are a great pair. Chances are you probably have all of these ingredients on hand in your pantry to make this recipe on a whim.
Sweet Potato and Black Bean Chili is the perfect quick weeknight meal or you could even make it ahead of time and have it for lunch, there are always plenty of leftovers too!
I love to serve this recipe with a fresh spinach, beets, and orange salad drizzled with balsamic vinegar and a delicious loaf of bread.
So let’s getting started on making this Sweet Potato and Black Bean Chili Recipe!
- 1 diced onion
- 2-3 minced garlic cloves
- 4 tbsp tomato paste
- 3 -4 tbsp chili powder
- 1 tsp paprika (I use Simply Organic spices)
- 1-2 tsp cumin
- 2 tsp fresh oregano or 1 tsp dried
- 3 diced tomatoes or 1 -14.5 oz can
- 1 tbsp red wine vinegar
- 1/4 cup mild chili peppers diced or 1 -4 oz can
- 30 cooked oz Black Beans
- 3 medium sweet potatoes, cleaned and chopped into bite sized pieces.
Mix all the above together in sauté pan, add water if needed. You do not have to sauté, but I think the flavor is better.
Oil your slow cooker pot and put a layer of the bean mixture in, then layer with chopped or sliced sweet potatoes, and add salt and pepper.
Grate a layer of vegan cheddar cheese on the sweet potatoes if you want and repeat all the layers until you run out of beans. I have the oval slow cooker so I did 3 layers. Slow cook your sweet potato black bean chili on low for 4 hours. Yummy!
Next time I will double the recipe because it freezes so well!
I am a home cook that does things my way. In my kitchen, I make breakfast, pack lunches, prepare snacks, and cook dinner. During the week, we eat real food that is homemade, organic, and local. On the weekends we do explore more of our local restaurants. I bake my own bread, juice fresh oranges every other day, and make my own kombucha and other weekly favorites.