sweet potato black bean chili slow cooker
A recipe that is made in a crockpot and gives a tremendous mouthwatering taste can really make you fall without any second thought. Oh yes, this chili dish is almost a perfect vegetarian food for a day when you want to cook an easy and comfort food.
The slow cooker let the veggies simmer for 8 hours or overnight and intact the entire flavor within this dish and garnish with avocado, cilantro leaves and sour cream make this recipe something out of the world.
This protein-rich sweet potato black bean chili slow cooker recipe is a perfect chili dish when cooked in the slow cooker.
Warm the winter nights with this delicious sweet potato black bean chili slow cooker dish. If you have never had a chance to eat this yummy dish, gosh! You have been missing something!!
Let’s not wait anymore and find out how you can cook sweet potato black bean chili slow cooker recipe.
sweet potato black bean chili slow cooker recipe
- Course Dinner, Lunch, Soup
- Cuisine American, Vegetable, Western
Finding a super simple vegetarian recipe that is easy, healthy and very delicious could be a pain in the ass but today you don’t have to worry about anything but get ready to enjoy the sweet potato black bean chili slow cooker recipe.
- 13 oz or 2 cups of dried beans
- 1 big sized onion chopped
- 1 red bell pepper chopped
- Fresh garlic finely chopped
- 2 tbsp canola oil or sunflower oil
- 2 celery stalks chopped
- 2 bay leaves
- 1 cup of Modelo beer
- 12 oz or 1 big sweet potato peeled and cut
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tbsp ancho Chile powder
- 2 tsp unsweetened cocoa
- Kosher salt
- 1 tbsp apple cider vinegar
- Ripe avocado diced
- Fresh cilantro leaves chopped
- Sour cream
- Water as required
Take a large saucepan and add 6 cups of water and beans. On a high flame bring it to a boil.
Sift the beans from saucepan to a bowl. Cover it and sit it for next 30 minutes. Drain the unnecessary water from the bowl and transfer the beans to a 6-quart slow cooker.
Use a large skillet and heat oil on medium flame. Add the onion, garlic, celery and bell pepper.
Stir and fry them for 5-6 minutes or until they get tender and soft.
Add the ground cumin, coriander and ancho chile powder. Combine it with the veggies and cook for 1-2 minutes on low flame. Stir occasionally. Spices will be fragranced with the other ingredients.
Add the cocoa and Modelo beer and give a good mix. Cook it until the watery thickens the gravy. It will take approximately 4-5 minutes. Stir in between and scrape to avoid browned bits at the bottom. Sift it to slow cooker.
In slow cooker, add 4 cups of water and bay leaves. On top of the beans scatter the diced potatoes. Avoid mixing here. On low cover the slow cooker and cook it for next 8 hours.
From slow cooker take 2 cups of soup and sift it to blender. Make sure you are not taking beans or potatoes. Cover the blender and make a fine puree of the soup. Cover the blender with a kitchen towel to avoid splatter. Sift the puree to slow cooker and pour over the dish.
Add the salt and vinegar to slow cooker. Take bay leaves out of the slow cooker and discard them.
Transfer from slow cooker to serving bowl. Garnish the dish with sour cream, avocado and cilantro leaves.
If you don’t have the black beans in kitchen you may substitute it with the pinto beans or kidney beans also works great.