Black Bean Sweet Potato Chili

This is one of the recipes that use the 2 qt Slow Cooker. Many of the dishes in my new cookbook use this small slow cooker for those who need to make small portions and are new cooks. I made this one festive just in time for Halloween. You will love the spooky look without losing flavor. Bring your family to the table this spooktacular holiday with something to keep everyone warm.

Make some Raspberry Bars for dessert.

Makes 4 Servings


Carbs 58.0g Protein 14.1g

3.5 cups black beans (two cans)

1 tbsp extra virgin olive oil

1 cup chopped red onion

1 yellow pepper

1/2 cup white wine

1/2 cup water

1 tbsp tomato paste

1 tbsp apple cider vinegar

1 tbsp cumin

1 tbsp chipotle hot sauce

2 tsp chili powder

1 1/2 tsp ground Coriander

1 1/2 tsp granulated garlic

2 bay leaves

1 cup sweet potato cubed

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Drain and rinse black beans. Heat olive oil in skillet. Add onion and saute. Trim pepper and remove pith, seeds, and stem. Chop pepper. Add pepper to skillet and cook onion and pepper until tender. In slow cooker mix all spices. Add vinegar, water, wine, hot sauce, and tomato paste. Wisk until everything is incorporated. Add beans, onions, and peppers. Stir. If you are making this for Halloween, instead of cutting your sweet potato into cubes, make slices. Using metal cookie cutters, cut out bats, pumpkins, or leaves out of slices. Cube leftover pieces from the cutouts. Place sweet potatoes on top. Do not stir into chili. Place lid on top and cook on high for 1 1/2 hours.

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