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bowl of sweet potato and bean chili topped with sour cream, cilantro, and jalapeno slices
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Roasted Sweet Potato Chili
Prep Time
40 mins
Cook Time
2 hrs
Total Time
2 hrs 40 mins
 
Course: Main Course
Servings: 6
Calories: 196 kcal
Ingredients
  • 1 Tbsp. olive oil
  • 1 sweet potato peeled and cubed
  • 1 purple onion chopped
  • 1 red bell pepper large chunks
  • 1 yellow bell pepper large chunks
  • 2 clove garlic minced
  • 15 oz. black beans rinsed and drained
  • 28 oz. diced tomatoes
  • 2 Tbsp. chili powder
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. cinnamon
Instructions
Assembly instructions:
  1. Toss sweet potato, onion, and peppers in oil and salt. Spread on a parchment paper lined baking sheet. Roast in oven at 375° for 25-30 minutes. Allow to cool.
  2. Add roasted veggies, garlic, drained black beans, diced tomatoes, and rest of seasonings to large resealable freezer bag. Remove excess air, seal, and freeze.
Cooking instructions:
  1. Thaw.
  2. Cook in the slow cooker on high for 2-3 hours or on low for 4-5 hours.
  3. Or cook in the instant pot on manual high pressure for 15 minutes. Natural release for 10 minutes, then quick release.
  4. If desired, top with diced avocado, cilantro, jalapenos, and sour cream.