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.
1 large yellow onion
2 sweet potatoes
3 cloves garlic
1 cup dried black beans (or 14 ounces canned black beans, if cooking from fresh)
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
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 2-3 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 “off”. Pressure cook for 25 minutes. Do a natural release, then remove the lid and stir to combine before serving.