Need a vegetarian comfort food for winter? This Sweet Potato Black Bean Chili is a frugal dinner that can also be put in the freezer!
Soups and chili are one of my favorite winter meals.
Soup is the perfect comfort food in the cold weather; and thankfully there are enough kinds that I don’t get bored!
You can also make soup for really cheap. Just throw together leftover meat and veggies, add some water and spices, and you’re done! On several occasions, I’ve made potato soup using lots of leftover potatoes, carrots, and onion.
The same goes for chili. You can put just about anything into a chili, although some would disagree. My absolute favorite is a Cream Cheese Chicken Chili, but a tomato-y chili still holds a place in my heart.
Another fun combination for me is black beans and sweet potatoes. They’re vegetarian and super cheap, and you can use them in many different ways. Mexican dishes that include them are pretty popular in this house, but also this Sweet Potato Black Bean Chili.
I love recipes that only use a few ingredients, and this chili nails it. Not only is it cheap, it only takes 10 minutes to put together and you can stick it in the freezer for later!
Do you have to cook this chili before freezing?
You can freeze everything uncooked, including the sweet potatoes! I’ve heard some people say that freezing white potatoes gives them a weird color. It might be true with sweet potatoes; but they, and the tomato sauce, are such a dark color that you won’t even notice.
Can you cook this Sweet Potato Black Bean Chili in the slow cooker?
You can either use your stovetop or slow cooker. Slow cooking will take 6-8 hours, and the stovetop will take 20-30 minutes, depending on how frozen your chili still is.
And you don’t have to thaw your chili completely before cooking. Just make sure it’s enough that you can squeeze it into the pot.
I’ve had to run a frozen bag under warm water for a few minutes because the width of the frozen bag was wider than the pot I was trying to fit it in!
What can you serve with this chili?
Favorite toppings include sour cream (or plain Greek yogurt) and shredded cheese, and also hot sauce if you’re into that sort of thing.
I typically serve cornbread with chili, usually these Crazy Healthy Cornbread Muffins that are a snap to make!
Do you have to freeze this chili?
Nope! In fact, you can just make it like a regular slow cooker meal.
Start by chopping up all the vegetables and adding them to your slow cooker along with the black beans.
Next, add the salsa, broth, water, and seasonings. Stir and cook on LOW for 6-8 hours.
Once it’s done, you have an AMAZING bowl of chili, perfect for a cold evening!
Looking for more freezer meal ideas? Check out the other recipes in my 25 Days of Freezer Meals series!
- 1 can black beans, drained
- 1.5 pounds sweet potatoes, chopped (About 4 cups chopped)
- 1 onion, diced
- 2 cups salsa
- 2 cups vegetable broth (Chicken is fine if not vegetarian)
- 2 cups water
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
1. Combine all ingredients in a slow cooker or large pot. Slow cook for 6-7 hours on LOW or cook on the stovetop for 20-30 minutes until the sweet potatoes are tender.
2. If freezing, combine all ingredients in a gallon-sized freezer bag and lay flat on a cookie sheet before freezing. Thaw overnight and cook either in the slow cooker or on the stovetop.
Nutrition Information:Yield: 6
Amount Per Serving: Calories: 245Total Fat: 0gCholesterol: 0mgSodium: 892mgCarbohydrates: 43gFiber: 10gProtein: 6g