Description
Comforting vegetarian chili with black beans promises a hearty explosion of southwestern flavors that dance across your palate. Bold spices and rich legumes create a satisfying meal you’ll crave on cool evenings, delivering nourishment and warmth in every delicious spoonful.
Ingredients
Scale
Main Vegetables:
- 2 medium sweet potatoes, peeled and cubed
- 1 medium yellow onion, finely chopped
- 1 poblano pepper, seeds removed, finely chopped
- 4 garlic cloves, minced
Beans and Tomatoes:
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (15-ounce) can dark red kidney beans, rinsed and drained
- 2 (14.5-ounce) cans fire-roasted diced tomatoes with green chilies
- 1 cup vegetable broth
- 2 tablespoons tomato paste
Spices and Seasonings:
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
Instructions
- Lightly coat the interior of a spacious 6- to 8-quart slow cooker with non-stick cooking spray to prevent sticking.
- Layer black beans, diced sweet potatoes, chopped onions, minced garlic, and bell peppers into the slow cooker vessel.
- Sprinkle cumin, chili powder, and smoked paprika over the vegetable mixture for robust flavor infusion.
- Pour crushed tomatoes and vegetable broth into the slow cooker, ensuring all ingredients are thoroughly submerged.
- Gently stir the ingredients to distribute spices and liquid evenly throughout the mixture.
- Cover and set the slow cooker to LOW temperature, allowing the chili to simmer and develop deep, complex flavors for 8 hours.
- Alternatively, use the HIGH setting for a faster 4-hour cooking process, ensuring sweet potatoes become fork-tender.
- Once cooking is complete, carefully taste and adjust seasoning with salt and pepper as needed.
- Ladle the steaming chili into serving bowls and garnish with creamy avocado slices, dollops of Greek yogurt, sprinkled cheddar cheese, or crumbled cornbread for added texture and richness.
Notes
- Boost protein by adding quinoa or extra beans, creating a more filling vegetarian meal that keeps you satisfied.
- Swap sweet potatoes with butternut squash for a different flavor profile and seasonal variation.
- Reduce cooking time by pre-chopping vegetables and using canned beans to streamline preparation.
- Enhance spice levels by adding chipotle peppers or extra chili powder for those who enjoy a hotter dish.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg