Ingredients:

  • 1 medium yellow onion, diced (150g)
  • 1 red bell pepper, chopped (120g)
  • 2 large sweet potatoes, peeled and cubed into ½ inch pieces (600g)
  • 2 cans (15 oz each) black beans, drained and rinsed (560g)
  • 1 can (28 oz) crushed tomatoes (800g)
  • 2 tbsp tomato paste (32g)
  • 2 cups vegetable broth (480ml)
  • 1 tbsp smoked paprika (7g)
  • 2 tbsp chili powder (14g)
  • 1 tsp ground cumin (3g)
  • ½ tsp dried oregano (1g)
  • ½ tsp salt (3g)
  • ¼ tsp black pepper (1g)
  • ¼ tsp cayenne pepper (1g)

Instructions:

  1. Prep the vegetables. Dice the onion, red bell pepper, and sweet potatoes into uniform ½ inch pieces. Note: This ensures they soften at the same rate.
  2. Load the pot. Combine the diced onion, pepper, sweet potatoes, drained black beans, crushed tomatoes, and vegetable broth into the slow cooker.
  3. Add the flavor. Stir in the tomato paste, smoked paprika, chili powder, cumin, oregano, salt, pepper, and cayenne.
  4. Incorporate everything. Stir well until the tomato paste is fully dissolved and all vegetables are evenly coated in the spices.
  5. Set the heat. Cover the pot with a tight fitting lid.
  6. The slow simmer. Cook on Low for 8 hours until the sweet potatoes are tender and velvety. If you're in a hurry, you can use High for 4 hours.
  7. The texture tweak. Use a potato masher or fork to gently crush about 10% of the beans and potatoes directly in the pot.
  8. The final fold. Stir the mashed portions back into the liquid until the chili is thick and glossy.