Buckwheat Sweet Potato 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!

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)

14.50 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

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 the buckwheat chili is finished cooking, divide between serving bowls and garnish with chopped cilantro and red onion, and serve each with a lime wedge, if desired.

Buckwheat Sweet Potato Chili (Slow Cooker)