Ingredients:

  • 1 large (10 oz / 280g) sweet potato, peeled and diced into ½-inch cubes
  • 1 medium (150g) yellow onion, finely diced
  • 1 large (180g) red bell pepper, diced
  • 3 cloves (15g) garlic, minced
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (15 oz / 425g) kidney beans, drained and rinsed
  • 1 can (15 oz / 425g) pinto beans, drained and rinsed
  • 1 can (28 oz / 800g) crushed tomatoes
  • 2 tbsp (32g) tomato paste
  • 1 cup (240ml) low-sodium vegetable broth
  • 2 tbsp (16g) chili powder
  • 1 tbsp (6g) ground cumin
  • 1 tsp (2g) smoked paprika
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 1 tbsp lime juice

Instructions:

  1. Dice the sweet potato, yellow onion, and red bell pepper into uniform pieces. Mince the garlic finely.
  2. Combine the diced vegetables, beans, crushed tomatoes, vegetable broth, tomato paste, and all spices directly into the slow cooker.
  3. Stir the mixture well until the tomato paste is fully incorporated and all vegetables are evenly coated in the spice blend.
  4. Cover with the lid and cook on Low for 7-8 hours or on High for 3-4 hours until the sweet potatoes are fork-tender.
  5. Taste the chili 30 minutes before serving. Adjust salt or add a squeeze of lime juice if needed. For a thicker consistency, mash a small portion of the beans and potatoes against the side of the pot.