Crockpot Sweet Potato & Black Bean Chili




Nothing stays fall like a steaming bowl of chili. This dish is hearty, flavorful, and totally plant-based. I like to make it on a busy weekend day when we are in and out of the house. While it is made in the crockpot, it has a shorter cook time than most crockpot meals. 

1 1/2 cups black beans, drained and rinsed

1 large sweet poato, washed and chunked (I leave the peels on because there are so many lovely vitamins in them, but some people prefer to pitch them)  

1 medoum red onion, peeled and diced

4 cloves of garlic, minced

1 large green bell pepper, seeded and diced

28 oz diced tomatoes with juices  

2 cups vegetable broth

2 tablespoons chili powder

1/2 tablespoon cayenne powder

1/2 tablespoon cumin

salt & pepper to taste


Combine in a large crockpot, stirring well before turning on. Cook on high for 4 hours (or for 6 hours on low). Serve with quinoa, rice, or just as is. Garnish with avocado, more diced red onion or crumbled corn bread.