This chili is warm, comforting, hearty, and nourishing. Filled with vital nutrients in the sweet potatoes (beta-carotene, potassium, and vitamin C), black beans (protein, folate, magnesium, and fiber), and whole grains (fiber), this dish is smoky, savory, and filled with delicious spices — it’s sure to please any crowd!
Ingredients
- 1 cup onion (chopped)
- 1 cup organic red bell pepper (chopped)
- 2 cups sweet potato (cut into 1” cubes)
- 5 medium garlic cloves (minced)
- ¼ cup organic jalapeño (seeded, minced)
- 1 tbsp chili powder
- 1 tsp chipotle chili powder (optional)
- 1 tbsp ground cumin
- 1 tbsp onion powder
- 2 tsp smoked paprika (or regular paprika)
- 1 tsp dried oregano
- ½ tsp salt (optional)
- 2 tbsp organic tomato paste (BPA-free canned)
- 50 oz organic diced tomatoes (BPA-free canned)
- ½ cup organic buckwheat (dry, rinsed)
- 1 ½ cups black beans (home-cooked or BPA-free canned, drained)
- 1 cup organic corn (frozen or fresh)
- 2 cups vegetable broth (unsalted, preferably homemade)
Garnish
- ¼ cup cilantro (optional)
- ¼ cup red onion (minced)
- 6 lime wedges
Directions
- In your slow cooker or Instant Pot, press the sauté button and set the time for 5 minutes. Sauté the onion, bell pepper, and sweet potatoes for 5 minutes, stirring occasionally. If your slow cooker doesn’t have a sauté option, then simply add all of the ingredients to the pot and set it to cook per the instructions in step 3.
- Add the garlic and jalapeño and sauté for an additional minute.
- Stir in the spices and tomato paste until they’re combined with the vegetables.
- Add the diced tomatoes, buckwheat, black beans, corn, and vegetable broth.
- Set your slow cooker or Instant Pot to high for 3 hours or low for 6 hours.
- Once it’s finished cooking, divide between serving bowls and garnish with chopped cilantro and red onion, and serve each with a lime wedge, if desired.