Black Bean-Sweet Potato Chili {#LMDConnector}

Black Bean-Sweet Potato Chili

Have you noticed that smell in the air lately? It’s hard to describe but it’s undeniable. The evenings are cooler, the air is crisper, the leaves are changing colour and the kids are back in school. No doubt about it, its fall!

This time of year always inspires me in the kitchen. I love using seasonal fruits and vegetables to create warm, soothing and delicious meals. I love to experiment with new recipes and to take my time learning new techniques on the weekends, but it’s a very different story during the week.

As every parent knows, it’s tough to manage the school day, work and healthy meals. I always turn to my slow cooker to ensure there’s something healthy and hearty waiting for us when we get home. It’s sometimes too easy to give into our hectic schedule and whip something up from a package.


Remember that inspiration I talked about? Well, one of the places I love to gather my motivation is at  There are thousands of recipes from comfort foods to beverages to desserts. You’d be hard pressed not to find what you’re looking for.

As the temperature drops, my desire for something warm and spicy rises so I decided to search for some slow cooker chili recipes at To my delight, nine delicious looking recipes showed up.

It was hard to choose just one but I finally decided on Black Bean –Sweet Potato Chili. I think it was the sweet potato that caught my eye as it seems to coincide with fall. I’m glad I chose this recipe since we all loved it. The sweet potato adds a nice earthy taste to this vegetarian chili. I substituted crushed tomatoes for the diced tomatoes and chose to forgo the red wine vinegar and this recipe was still delish!



  • 2 large dark-orange sweet potatoes (1 1/2 lb), peeled, cut into 1/2-inch cubes (about 5 cups)
  • 3 large onions, chopped (3 cups)
  • 3 cloves garlic, finely chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 can (28 oz) Muir Glen organic diced tomatoes, undrained
  • 1 can (16 oz) refried black beans
  • 1 can (15 oz) Progresso black beans, drained, rinsed
  • 2 cups Progresso chicken broth (from 32-oz carton)
  • 2 teaspoons red wine vinegar
  • Shredded cheese, if desired
  • Sour cream, if desired


  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix sweet potatoes, onions, garlic, chili powder, cumin, tomatoes, refried beans, black beans and broth.
  • Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).
  • Before serving, stir in vinegar. Serve chili with cheese and sour cream.

Visit for this recipe and other delicious ideas.

What’s your favourite fall meal to cook for your family? What seasonal fruits and veggies are you wild about this time of year?

Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

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