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Overhead view of sweet potato and black bean chili in bowl with cashew sour cream, avocado, cilantro, and green onion

Sweet Potato and Black Bean Chili

Print Recipe
Sweet potato and black bean chili takes only 15 minutes to prep and then the slow cooker does the rest. It's a hearty, easy, and cozy dinner!
Course Dinner
Cuisine American, tex mex
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6 servings
Calories 316
Author Jessica Hylton

Ingredients

  • 2 ½ cups vegetable broth 600ml
  • ½ cup uncooked quinoa 90g
  • 15 oz can black beans, drained 425g
  • 14 oz can diced tomatoes 411g
  • ¼ cup chopped red bell pepper 35.43g
  • ¼ cup chopped green bell pepper 35.43g
  • 1 shredded carrot
  • ½ cup chopped onion 42.52g
  • 4 cloves garlic peeled and minced
  • ½ small chili pepper
  • 2 teaspoons chili powder
  • ¼ teaspoon cayenne pepper
  • 1 ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • ½ cup corn kernels, canned or fresh 90 grams
  • 1 large sweet potato about 340g, peeled and diced

Toppings:

  • chopped avocado chunks
  • chopped green onions
  • shredded carrot

Vegan Cashew Sour Cream:

  • ½ cup soaked cashews cashews soaked in water overnight
  • 3-4 tablespoons water
  • splash apple cider vinegar
  • ½ teaspoon fine sea salt
  • 1 teaspoon lime juice

Instructions

  • Add the broth, sweet potato, uncooked quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
  • Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.
  • Set the slow cooker to high for 2- 2 1/2 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour).

Vegan Cashew Sour Cream

  • Blend all the ingredients for cashew sour cream in a high speed blender (I use a NutriBullet) until smooth, for about 30 seconds, scraping blender once halfway in between.
  • Serve on chili with your favourite toppings (avocado, chopped green onions).

Notes

To store: Leftover sweet potato and black bean chili can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in a pan on the stovetop or in the microwave.
To freeze: Freeze this chili in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating according to the instructions above.

Nutrition

Calories: 316kcal | Carbohydrates: 47g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Sodium: 1612mg | Potassium: 949mg | Fiber: 12g | Sugar: 8g | Vitamin A: 9581IU | Vitamin C: 34mg | Calcium: 95mg | Iron: 4mg