Description
This hearty sweet potato and black bean chili is the perfect cozy slow cooker meal! It’s packed with beans, tender sweet potatoes, and smoky spices for a filling vegan dinner that is easy to make.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 medium sweet potatoes, peeled + diced (about 4 cups)
- 2 (15oz) cans black beans, drained + rinsed
- 1 (15oz) can kidney beans (or pinto beans), drained + rinsed
- 2 (15oz) cans diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon salt (plus more to taste)
- 2 cups vegetable broth
Instructions
- In a small microwave safe bowl, combine the olive oil, chili powder, cumin, paprika, and oregano. Microwave on 80% power for 30 seconds. Stir, then microwave again on 80% power for 20 seconds. (Alternatively, you can bloom the spices in a pan on the stovetop for 2-3 minutes over medium heat.)
- In a large slow cooker, add the spice mixture, onion, sweet potato, black beans, kidney beans, tomatoes, tomato paste, vegetable broth, and salt.
- Cook on high for 3-4 hours or low for 5-6 hours.
- Season with salt to taste.