Slow Cooker Sweet Potato Black Bean Chili

• servings: 6 servings
• active time: 20 minutes
• total time: 4 hours 20 minutes

Ingredients

2 medium sweet potatoes, peeled and cubed

1 medium yellow onion, finely chopped

1 poblano pepper, seeds removed, finely chopped

4 garlic cloves, minced

2 (15-oz.) cans black beans, rinsed and drained

1 (15-oz.) can dark red kidney beans, rinsed and drained

2 (14.5-oz.) cans fire-roasted diced tomatoes with green chilies

1 cup vegetable broth (sub beef or bone broth if not making vegetarian)

2 Tbsp. tomato paste

2 Tbsp. chili powder

1 Tbsp. ground cumin

2 tsp. smoked paprika

1 tsp. dried oregano

2 tsp. kosher salt

Sliced avocado, Greek yogurt or sour cream, toasted pumpkin seeds, shredded cheddar cheese, crumbled corn bread (or cornbread croutons), tortilla chips

Directions

Grease a 6- to 8-quart slow cooker with non-stick cooking spray. Combine all chili ingredients; stir well to combine.Cook on LOW for 8 hours, or HIGH for 4 hours, until the sweet potatoes are tender. Serve with your favorite toppings.

Nutrition

• Serving Size: 1.5 cups
• Calories: 250 kcal
• Total Fat: 1 g
• Cholesterol: 40 mg
• Sodium: 880 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 16 g
• Total Sugars: 10 g
• Protein: 12 g