Slow Cooker Sweet Potato Black Bean Chili

Uh oh.  We have “fallen back”.  If you are anything like me, life gets a bit more challenging when it is dark and freezing outside.

Now is the time to focus on cozy, nourishing, delicious meals that can be prepared with minimal labor.  It’s so nice to be warmed up and satisfied without the crash and lethargy that comes from many traditional comfort foods.

You’re going to love this gorgeous black bean and sweet potato chili that I’m sharing with you today.  I waited to post this recipe until months after I tested it, in an effort to avoid taking part in the chili craze that sweeps the food blog world every autumn.  That was when I gave you Slowcooker Chicken Mole recipe instead, in an effort to show you what a unique snowflake I am.

Why This Recipe is So Good

Speaking of unique snowflakes, this tasty vegan chili is truly something special.  The lime and cilantro are what take it from the “Oh, I know exactly what I’m getting into. This is chili, DUH,” zone into “Oh my god, what is this tangy spicy sweet smokey combo?  Where the fuck am I? Certainly not at Wendy’s,” territory.

Like all of the Built to Last recipes I share, this yields a metric buttload and can be frozen.  This is a slowcooker recipe, so while you’re outside being frantically tossed around by the elements and wondering why you don’t own a ski mask, an amazing dinner is preparing itself for you at home.

Slow Cooker Sweet Potato Black Bean Chili

Adapted from Eating Well

Ingredients:

2 small onions, chopped
2 sweet potatoes, peeled and cut into 1-inch cubes
1.5 14 oz. cans of diced tomatoes
1.5 -2 cups of water
3 cans of black beans, drained and rinsed
6 cloves garlic, minced
2 T olive oil
2 T balsamic vinegar
1 T cocoa powder
3 T chili powder
1/2 T smoked paprika (optional)
1 chili in adobo (optional)
1.5 T cumin
½ cup loosely packed cilantro, chopped
2 T lime juice
Salt & Pepper to taste

Yield:  6-8 servings

Prep Time:  15 minutes

Cook Time:  8 hours

Instructions:

• Add all ingredients except lime and cilantro to slow cooker.

• Cook on low for about eight hours.

•  Stir in lime juice and cilantro, plus extra salt and pepper to taste.

Notes:

This is excellent topped with plain Greek yogurt.  You might want to add sliced avocados, too, if you’re feeling sassy.