Black Bean and Sweet Potato Chili

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Black Bean and Sweet Potato Chili

  • Author: Ruthy Kirwan

Description

The instructions below give cooking times for slow cooker, stovetop, and Instant Pot. I love this hearty vegetarian chili on a cold night; top with diced avocado, shredded cheese, diced tomato, and a dollop of sour cream or Greek yogurt!

 

Note: You can cook this chili from frozen (no need to thaw first) in the slow cooker or Instant Pot; simply add an extra 30-40 minutes in the slow cooker, or an extra 10 minutes on Pressure Cook High in the Instant Pot.


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Ingredients

1 large yellow onion

2 sweet potatoes

3 cloves garlic

1 cup dried black beans

4 cups chicken or vegetable broth

1 cup crushed tomatoes

2 tablespoons tomato paste

1 teaspoon salt

1 tablespoon dried cumin

1 teaspoon dried oregano

2 teaspoons dried paprika


Instructions

Prepare the ingredients:

  • Peel and dice the onion

  • Peel and dice the sweet potatoes

  • Peel and mince the garlic

Combine prepared ingredients along with the dried beans, broth, crushed tomatoes, and tomatoi paste, and seasonings all ingredients together in a freezer-safe sealable plastic bag.

Slow cooker: Thaw ingredients in the fridge overnight or as necessary, then place in the crockpot and cook on low 4-5 hours or until the sweet potatoes and beans have cooked through.

Stovetop: Thaw ingredients in the fridge overnight or as necessary, then place in a large pot and add the lid. Cook on low, stirring occasionally, for 4-5 hours or until the sweet potatoes and beans are soft and cooked through.

Instant Pot: Thaw ingredients in the fridge overnight or as necessary. Place ingredients in Instant Pot or electric pressure cooker and secure the lid, taking care to turn the Vent to โ€œoffโ€. Pressure cook for 25 minutes. Do a natural release, then remove the lid and stir to combine before serving.


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