Ingredients:

  • 1.5 lb sweet potatoes, peeled and cubed
  • 1 medium yellow onion, diced
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (28 oz) can crushed tomatoes
  • 1 (14.5 oz) can diced tomatoes with green chiles
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 cup low-sodium vegetable broth

Instructions:

  1. Dice sweet potatoes into uniform 1/2 inch cubes. Finely chop the onion, bell pepper, and garlic.
  2. Combine the cubed sweet potatoes, onion, bell pepper, and garlic into the slow cooker.
  3. Stir in the crushed tomatoes, diced tomatoes, black beans, kidney beans, and vegetable broth.
  4. Sprinkle chili powder, cumin, smoked paprika, salt, pepper, and cayenne over the top, stirring until spices are evenly distributed.
  5. Cover and cook on Low for 7-8 hours or High for 4 hours until sweet potatoes are fork-tender.
  6. Give the chili one final stir, breaking a few sweet potato chunks to naturally thicken the sauce.