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As the seasons change and the temperatures drop, there's a universal craving for comfort food that warms both the body and soul. The chilly months often invite us to gather around hearty meals that are not only satisfying but also nourishing. One such dish that embodies this essence is Sweet Potato & Black Bean Chili. This delightful chili combines the earthy sweetness of sweet potatoes with the robust flavor of black beans, creating a dish that is both hearty and wholesome.

Slow Cooker Sweet Potato and Black Bean Chili

Warm up your chilly evenings with this Cozy Comfort Sweet Potato & Black Bean Chili. This hearty dish blends the natural sweetness of sweet potatoes with protein-packed black beans, creating a flavorful and nutritious meal. Ideal for gatherings or cozy nights at home, this chili is full of whole foods that nourish your body while delighting your taste buds. Discover tips for crafting this warming dish and elevate your chili game with easy serving suggestions and garnishes that everyone will love!
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Ingredients
  

2 medium sweet potatoes, peeled and cut into 1-inch cubes

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

1 can (15 oz) diced tomatoes, including juices

1 medium onion, finely chopped

2 cloves garlic, minced

1 bell pepper (any color), diced

2 cups vegetable broth

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

½ teaspoon cayenne pepper (adjust according to your heat preference)

Salt and freshly ground black pepper to taste

1 cup corn kernels (fresh, frozen, or canned)

Juice of 1 fresh lime

Fresh cilantro, chopped (for garnish)

Slices of avocado (for serving)

Plain yogurt or sour cream (optional, for a creamy finish)

Instructions
 

Prepare the Vegetables: Begin by peeling the sweet potatoes and cutting them into 1-inch cubes. Finely chop the onion, dice the bell pepper, and mince the garlic to infuse your chili with flavor.

    Layer in the Slow Cooker: In your slow cooker, evenly layer the cubed sweet potatoes, rinsed black beans, diced tomatoes (with their juices), chopped onion, minced garlic, diced bell pepper, and corn kernels.

      Season Generously: Pour in the vegetable broth and sprinkle over the ground cumin, smoked paprika, chili powder, cayenne pepper, and a pinch of salt and pepper. Stir all the ingredients together until they are well mixed and evenly distributed.

        Cook to Perfection: Cover the slow cooker and set it to low heat, allowing it to simmer for 6-8 hours. For a quicker option, select the high setting and cook for 3-4 hours. Make sure to stir occasionally to blend the flavors beautifully.

          Taste and Adjust: Once cooking is complete, taste your chili and adjust the seasoning according to preference. Add more salt, pepper, or lime juice as desired to elevate the flavors.

            Serving: Use a ladle to serve the chili into bowls. Top generously with fresh cilantro and slices of creamy avocado. If you like, add a little dollop of plain yogurt or sour cream for extra creaminess.

              Enjoy the warm, hearty flavors packed in this sweet potato and black bean chili—perfect for chilly evenings!

                Prep Time: 15 mins | Total Time: 7-8 hours | Servings: 6-8 servings