This sweet potato and black bean chili is a hearty vegetarian chili perfect for a simple slow cooker dinner for the family!
There’s something about black beans that makes Ted run for carryout. I’m not sure what it is, but the man can spot a black bean in any salsa, taco, soup, or chili. It’s funny because Joey is the same way. They’ll both sit at the table meticulously picking out the black beans if Mom tries to sneak them in a meal. But did that stop me from making this sweet potato and black bean chili? You guessed it. Not a chance!
I first made this chili when I was grad school and participated in a “chili cook-off” with friends. We had a few people that followed a vegetarian diet in our group and I figured why not try making a tasty option that pleased them. I didn’t win first place [that was the 3 meat chili], but I came in close second.
Telling Ted and Joey this story about my award-winning chili when I presented them a dish at the dinner table didn’t exactly have them asking for seconds, but they DID each try some. And I’ll have you know that Ted finished everything in the bowl except for a few black beans. Joey? Well, he’s not the biggest fan of soup just yet so I took out the components and served his with a grilled cheese— which Ted happily ate the second half of.
Because this soup makes a lot and Anthony and I clearly had a lot of leftovers to enjoy [that boy will gobble any bean in sight], I froze half a batch in individual containers for my weekday lunches. I also browned some ground beef later in the week and added that some leftovers. Clearly it doesn’t make the soup vegetarian anymore, but it sure made two guys pretty happy. Can you guess who that was?!
- 3 medium sweet potatoes, peeled and diced
- 1 15- ounce can black beans, drained and rinsed
- 3 cloves garlic, minced
- 1 yellow onion, diced
- 1 tablespoon cumin
- ¼ cup chili powder
- 1- 28 ounce can diced tomatoes
- 1- 14 ounce can tomato sauce
- 32 ounces vegetable broth
- For serving: ½ cup shredded cheddar cheese and ½ cup plain Greek Yogurt
- Add ingredients to slow cooker. Cover and cook on low for 5-6 hours.
- Serve immediately and top with a tablespoon of cheddar cheese and Greek yogurt per serving.