Slow Cooker Sweet Potato & Black Bean Chili
Tasty and so easy I would definitely make again but I might add other veggies next time as well
Tasty and so easy I would definitely make again but I might add other veggies next time as well
- Carbohydrate 14.908996468 g
- Cholesterol 0 mg
- Fat 0.33136066021 g
- Fiber 3.10526661814441 g
- Protein 2.15677896126 g
- Saturated Fat 0.051640149106 g
- Serving Size 1 1 serving (382g)
- Sodium 42.8706661715026 mg
- Sugar 11.8037298498556 g
- Trans Fat 0.092742948063 g
- Calories 64 calories
Step-by-step
- 3/4 cup water
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 small sweet potatoes
- 28 ounces fire roasted tomatoes
- 15 ounces black beans drained but not rinsed
Will the sweet potatoes actually soften in a tomato-heavy liquid without pre-boiling? The high acidity of canned fire-roasted tomatoes creates a pectin-firming environment in vegetables. Acid strengthens cell walls in starches, preventing rapid softening during prolonged heat application. Cutting the sweet potato into uniform cubes measuring precisely one-half inch ensures thermal penetration reaches the center before the exterior disintegrates into mush.
Thermal management dictates the success of appliance-based cooking. Standard slow cookers operate between 190 and 200 degrees Fahrenheit on the low setting. This temperature range requires a minimum cooking window of four hours to fully gelatinize starches without boiling off the required moisture content. Retaining the starchy liquid on the drained black beans aids in natural emulsification. That residual bean starch acts as a thickening agent when combined with the chili powder and garlic powder.
Swapping canned fire-roasted tomatoes for fresh field tomatoes requires adjusting the liquid ratio. Fresh tomatoes release significant water content during cell breakdown, demanding a reduction in the initial three-quarters cup of water to prevent a watery broth. Conversely, substituting canned sweet potato purée alters the final texture entirely, shifting the preparation from a chunky stew to a puréed soup format. Store leftovers in an airtight glass container for up to four days at or below 40 degrees Fahrenheit.
