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As the weather turns cooler and the leaves begin to fall, there's nothing quite as comforting as a warm bowl of chili. Enter the Cozy Slow Cooker Creamy Sweet Potato Chili—a dish that embodies warmth and nourishment. This recipe not only satisfies your taste buds but also packs a nutritional punch, making it the perfect choice for chilly evenings. With its delightful blend of beans, sweet potatoes, and aromatic spices, this chili is a celebration of flavors and textures that will warm you from the inside out.

Slow Cooker Creamy Sweet Potato Chili

Warm up this season with a bowl of Cozy Slow Cooker Creamy Sweet Potato Chili. Bursting with flavors from sweet potatoes, beans, diced tomatoes, and aromatic spices, this chili is the perfect comfort food for chilly evenings. Its rich texture and nutritional benefits make it an excellent choice for everyone, whether you're a vegetarian or a meat lover. Easy to prepare, this slow-cooked dish melds flavors beautifully and is perfect for meal prep or serving at gatherings. Enjoy the warmth and nourishment it brings to your home!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (28 oz) diced tomatoes (with juices)

1 medium onion, chopped

3 cloves garlic, minced

1 bell pepper (red or yellow), chopped

2 cups vegetable broth

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 cup corn (frozen or fresh)

1 cup heavy cream or coconut milk (for a dairy-free option)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prep the Vegetables: In a large bowl, combine the diced sweet potatoes, chopped onion, minced garlic, and bell pepper. Mix well.

    Layer Ingredients in the Slow Cooker: Add the sweet potato mixture to the slow cooker. Then, layer in the black beans, kidney beans, and corn. Pour the can of diced tomatoes over the top (do not drain).

      Spices and Broth: In a small bowl, combine the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Sprinkle the spice mixture over the layers in the slow cooker. Pour the vegetable broth over everything.

        Cook: Cover the slow cooker and set to low for 6-8 hours or high for 4-5 hours, or until the sweet potatoes are tender.

          Creamy Finish: About 30 minutes before serving, stir in the heavy cream or coconut milk to create a creamy texture. Adjust seasoning if needed.

            Serve: Ladle the chili into bowls, garnish with fresh cilantro, and serve with lime wedges on the side for an extra burst of flavor.

              Prep Time, Total Time, Servings: 15 mins | 8 hrs | 6 servings