Slow Cooker Sweet Potato & Black Bean Chili

Drescription

This hearty sweet potato and black bean chili has a delightful balance of sweet and spicy flavors. Swap out regular chili powder for chipotle and ancho chile powder, or try using reduced-sodium taco or fajita seasoning for a unique twist.

Ingredients

• 2 pounds scrubbed sweet potatoes, chopped
• 3 (15-ounce) cans no-salt-added black beans, rinsed
• 2 (15-ounce) cans no-salt-added fire-roasted diced tomatoes
• 1 large yellow onion, finely chopped
• 1 small poblano pepper, finely chopped
• 6 medium cloves garlic, finely chopped
• 2 cups reduced-sodium vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon no-salt-added tomato paste
• 1 tablespoon ground cumin
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 small avocados, sliced
• 8 lime wedges

Directions

1. Add sweet potatoes, beans, tomatoes, onion, poblano, garlic, broth, chili powder, tomato paste, cumin, paprika, oregano, salt and cayenne to a 6-quart slow cooker; stir to combine. Cover and cook until the sweet potatoes are tender, about 4 hours on High or 7 hours on Low.
2. Divide the soup among 8 shallow bowls. Top with avocado slices and serve with lime wedges.