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Comfort food holds a special place in our hearts and kitchens, serving not only to satiate our hunger but also to nourish our souls. In today's fast-paced world, where time is often scarce and convenience is key, the slow cooker emerges as a hero for busy individuals and families. With the ease of tossing ingredients into one pot and letting them meld together over hours, the slow cooker offers a practical solution to mealtime stress while delivering deeply satisfying flavors.

Slow Cooker Creamy Sweet Potato Chili

Discover the ultimate comfort food with this Cozy Slow Cooker Creamy Sweet Potato Chili recipe. Perfect for busy nights, this dish combines sweet potatoes, beans, and tomatoes in a creamy, spiced broth to create a warm embrace in a bowl. Packed with nutrition and flavor, it’s both filling and wholesome, making meal prep a breeze. Enjoy it over rice or with cornbread for a satisfying and hearty meal that the whole family will love!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

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

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

1 can (28 oz) diced tomatoes, including the juices

1 medium onion, finely chopped

3 cloves garlic, minced

1 bell pepper (red or yellow), chopped into bite-sized pieces

2 cups vegetable broth, low sodium preferred

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (or to taste for desired heat)

Salt and freshly ground black pepper, to taste

1 cup corn (can use frozen or fresh kernels)

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

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Prep the Vegetables: In a large mixing bowl, combine the diced sweet potatoes, chopped onion, minced garlic, and bell pepper. Toss well to ensure the vegetables are evenly mixed.

    Layer Ingredients in the Slow Cooker: Transfer the sweet potato mixture into the slow cooker. Next, add the black beans, kidney beans, and corn on top. Finally, pour the can of diced tomatoes over everything, ensuring the juices are included for added flavor and moisture.

      Spices and Broth: In a small bowl, whisk together the chili powder, ground cumin, smoked paprika, cayenne pepper, and a pinch of salt and pepper. Sprinkle this spice mix evenly over the layered ingredients in the slow cooker. Pour the vegetable broth over everything, ensuring it covers the ingredients.

        Cook: Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or high for 4-5 hours. The chili is ready when the sweet potatoes are tender and easily pierced with a fork.

          Creamy Finish: About 30 minutes before you're ready to serve, stir in the heavy cream or coconut milk into the chili. This will give the dish a rich and creamy texture. Taste and adjust the seasoning with more salt, pepper, or cayenne if desired.

            Serve: Ladle the creamy sweet potato chili into individual bowls. Garnish with freshly chopped cilantro and serve with lime wedges on the side, allowing guests to squeeze fresh lime juice for an extra zing of flavor.

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