Best 6 Slow Cooker Spicy Black Bean And Sweet Potato Chili Recipes
Tantalize your taste buds with a culinary journey to the realm of flavors with our enticing Slow-Cooker Spicy Black Bean and Sweet Potato Chili. This tantalizing dish is a symphony of bold and zesty flavors, perfectly balancing the sweetness of roasted sweet potatoes with the subtle heat of chipotle peppers. Dive into a hearty and nutritious bowl of this chili, brimming with the goodness of black beans, corn, and a medley of aromatic spices, all simmered to perfection in a slow cooker.
Indulge in the ultimate comfort food experience with our curated collection of chili recipes. From the classic Slow-Cooker Turkey Chili, bursting with the rich flavors of ground turkey, to the tantalizing Vegetarian Chili, a meat-free delight brimming with colorful vegetables, there's something for every palate. Embark on a culinary expedition with our Slow-Cooker White Chicken Chili, a creamy and flavorful twist on the traditional recipe, or explore the depths of spice with our Slow-Cooker Spicy Three-Bean Chili, a fiery fiesta of beans and peppers.
Each recipe is meticulously crafted to provide a unique taste adventure. Whether you prefer the smoky warmth of our Slow-Cooker Chipotle Black Bean Chili or the vibrant freshness of our Slow-Cooker Salsa Verde Chicken Chili, every spoonful promises an explosion of flavors that will leave you craving more. Dive into the realm of taste and discover your new favorite chili recipe today!
SLOW COOKER SPICY SWEET POTATO CHILI
While this recipe contains no meat, it still has plenty of protein-plus vitamins and minerals. I love sweet potatoes, and they're even better mixed with black beans. Serve the chili with crackers or even spooned into tortilla shells (yes, I made sweet potato tacos out of this). -Jennifer Butz, Atlanta, Georgia
Provided by Taste of Home
Categories Lunch
Time 4h20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 3- or 4-qt. slow cooker, combine first 9 ingredients. Cook, covered, on low until sweet potatoes are tender, 4-5 hours. Just before serving, stir in cilantro.
Nutrition Facts : Calories 300 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 811mg sodium, Carbohydrate 64g carbohydrate (21g sugars, Fiber 12g fiber), Protein 9g protein.
SLOW-COOKER BLACK BEAN SWEET POTATO CHILI
Made in a slow cooker, this vegetarian chili is an easy, satisfying supper for eight.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h35m
Yield 8
Number Of Ingredients 12
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix sweet potatoes, onions, garlic, chili powder, cumin, tomatoes, refried beans, black beans and broth.
- Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).
- Before serving, stir in vinegar. Serve chili with cheese and sour cream.
Nutrition Facts : Calories 260, Carbohydrate 48 g, Cholesterol 0 mg, Fiber 13 g, Protein 12 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 10 g, TransFat 0 g
SLOW COOKER SPICY BLACK BEAN AND SWEET POTATO CHILI
This nourishing, smoky vegan chili is perfect for cold weeknights. Mix everything in the slow cooker before the chaos of the day begins, then just toss in some frozen corn a few minutes before you're ready to eat. As with any chili, toppings go far. Feel free to throw on what you have and what sounds good, like tortilla chips, cilantro or vegan cheese. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor - which plays well with the orange juice in the chili - choose unrefined or virgin coconut oil. For a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the stovetop version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 8h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a 6- to 8-quart slow cooker, combine the sweet potatoes, black beans, tomatoes, orange juice, oil, chipotles and adobo sauce, brown sugar, lime juice, garlic cloves, and dried spices. Stir in 2 teaspoons salt, a generous amount of pepper and 1 cup water. Cook on low until the sweet potatoes are tender, about 8 hours. The chili holds well on the warm setting.
- Just before serving, stir in the corn and let it warm through, about 5 minutes. Taste and add more salt and pepper if necessary. Top with avocado and red onion.
SPICY BLACK BEAN AND SWEET POTATO CHILI
This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here - keep in mind that the orange or garnet "yam" you see at the grocery store is actually a sweet potato - but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
- Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
- Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
- Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.
SLOW-COOKER SWEET AND SPICY THREE BEAN CHILI
It takes just 15 minutes to prep this slow-cooker chili; its rich, spicy aroma, however, will tantalize you for hours.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 12 cups
Number Of Ingredients 21
Steps:
- In a large skillet heat olive oil over medium high heat. Add the ground beef and cook until browned and cooked through.
- Add the ground beef and all other ingredients to slow cooker except the garnishes.
- Stir to combine and cook on high for 5-6 hours or low for 3-4 hours. Serve warm with your favorite garnishes like cheese, freshly chopped cilantro, chopped red onion and sour cream.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BLACK BEAN, CHORIZO & SWEET POTATO CHILI
Chili is one of my all-time favorite dishes. This recipe takes chili to the next level by changing up the flavors and adding a surprise--sweet potatoes. -Julie Merriman, Cold Brook, New York
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 16 servings (4 quarts).
Number Of Ingredients 16
Steps:
- In a large skillet, cook and stir the chorizo, onion, poblanos and jalapenos over medium heat for 8-10 minutes or until chorizo is cooked. Using a slotted spoon, transfer to a 6-qt. slow cooker. , Stir in tomato paste. Add the potatoes, tomatoes, beans, stock and spices; stir to combine. Cover and cook on low for 6-7 hours or until potatoes are tender. Stir in lime juice. If desired, top with chopped jalapenos, chopped red onion and crumbled queso fresco.
Nutrition Facts : Calories 263 calories, Fat 9g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 823mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 6g fiber), Protein 12g protein.
Tips:
- For a spicier chili, add an extra jalapeño or two, or use hotter peppers like habaneros or cayenne.
- If you don't have canned black beans, you can use dried black beans. Just be sure to soak them overnight before cooking.
- To make the chili ahead of time, cook it according to the recipe and then let it cool completely. Store the chili in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- When you're ready to serve the chili, reheat it over medium heat until warmed through.
- Garnish the chili with your favorite toppings, such as sour cream, shredded cheese, or chopped cilantro.
Conclusion:
This slow cooker spicy black bean and sweet potato chili is a delicious and easy-to-make meal that's perfect for a cold night. It's packed with flavor and nutrients, and it's sure to please everyone at the table. So next time you're looking for a hearty and satisfying meal, give this chili a try.
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