Spicy Queso Black Bean Sweet Potato Chili
Creamy, cheesy, and full of flavor. An easy vegetarian chili made in one pot or in the crockpot!
Servings: 6
Calories: 576kcal
Ingredients
- 3 tablespoons salted butter
- 2 yellow onions
- 3-4 sweet potatoes, cubed (3-4 cups cubed)
- 3 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 2 cups red salsa
- 1 can (8 ounces) tomato paste
- 2 cans (4 ounces) diced green chilies
- 2-3 cups broth
- 2 bay leaves
- salt
- 2 cans black beans (don't drain)
- 6 ounces cream cheese at room temperature
- 2 cups shredded cheddar cheese
- avocado, Greek yogurt, cilantro, green onions, for serving
Instructions
Stove
- In a large pot, over medium-high heat, cook the butter, onions, sweet potatoes, chili powder, garlic powder, smoked paprika, cumin, and cayenne. Cook until the onions begin to soften, about 5 minutes.
- Stir in the salsa, tomato paste, and green chiles. Pour in 2 cups of broth and add the bay leaves. Season with salt. Stir to combine. Bring to a simmer, then reduce the heat to low. Partially cover and cook for 20–30 minutes, until the sweet potatoes are tender. For even more flavor, let the chili simmer longer over low heat, stirring occasionally and adding broth as needed.
- Reduce the heat to low. Remove the bay leaves, then stir in the black beans, softened cream cheese, and cheddar. Cook for about 5 minutes, stirring until the cheeses are melted and the chili is creamy
- Ladle into bowls and add your favorite toppings. I love Greek yogurt, cheddar, avocado, cilantro, and green onions. Serve warm and enjoy!
Crockpot
- In the bowl of your crockpot, add the butter, onions, sweet potatoes, chili powder, garlic powder, smoked paprika, cumin, cayenne, salsa, tomato paste, green chiles, 2 cups broth, and bay leaves. Season with salt. Stir to combine.
- Cover and cook on low for 5–6 hours or on high for 2–4 hours, until the sweet potatoes are tender.
- Turn the heat to high. Remove the bay leaves, then stir in the black beans, softened cream cheese (cut into pieces), and cheddar. Cover and cook for 10–15 minutes, or until the cheeses are melted and the chili is creamy.
- Ladle into bowls and add your favorite toppings. I love Greek yogurt, cheddar, avocado, cilantro, and green onions. Serve warm and enjoy!
Nutrition
Calories: 576kcal | Fat: 30g
