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!
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.
2
Add the garlic and jalapeño and sauté for an additional minute.
3
Stir in the spices and tomato paste until they’re combined with the vegetables.
4
Add the diced tomatoes, buckwheat, black beans, corn, and vegetable broth.
5
Set your slow cooker or Instant Pot to high for 3 hours or low for 6 hours.
6
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.
Chef's Notes
Substitutions For the onion, use yellow, white, or red onion.
Instead of red bell pepper, use orange, yellow, or green bell peppers.
Substitute poblano pepper for the jalapeño.
Use organic quinoa or millet in place of buckwheat.
Substitute kidney, pinto, or another bean for the black beans.
Stovetop Instructions Heat a large stovetop stockpot on medium-high heat. Add the onion, bell pepper, and sweet potato, cooking for 3–4 minutes or until the onions are translucent. Stir in the garlic and jalapeño and cook for an additional 60 seconds. Stir in the spices and tomato paste until they’re combined with the veggies. Add the diced tomatoes, buckwheat, black beans, corn, and vegetable broth. Bring to a boil then simmer and cover for 20 minutes or until the sweet potatoes are tender. Remove from heat, divide between bowls and garnish with cilantro and red onions, if desired. Serve with lime wedges.
Prep Ahead Cut the vegetables ahead of time and store in an airtight container in the refrigerator for up to two days before making this recipe.
Storage Store buckwheat chili leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.
Ingredients
1cuponion (chopped)
1cuporganic red bell pepper (chopped)
2cupssweet potato (cut into 1” cubes)
5medium garlic cloves (minced)
¼cuporganic jalapeño (seeded, minced)
1tbspchili powder
1tspchipotle chili powder (optional)
1tbspground cumin
1tbsponion powder
2tspsmoked paprika (or regular paprika)
1tspdried oregano
½tspsalt (optional)
2tbsporganic tomato paste (BPA-free canned)
14.50ozorganic diced tomatoes (BPA-free canned)
½cuporganic buckwheat (dry, rinsed)
1 ½cupsblack beans (home-cooked or BPA-free canned, drained)
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.
2
Add the garlic and jalapeño and sauté for an additional minute.
3
Stir in the spices and tomato paste until they’re combined with the vegetables.
4
Add the diced tomatoes, buckwheat, black beans, corn, and vegetable broth.
5
Set your slow cooker or Instant Pot to high for 3 hours or low for 6 hours.
6
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.
