Crock Pot Sweet Potato Black Bean Chili is a hearty, flavorful vegetarian chili that’s both healthy and satisfying. With tender chunks of sweet potatoes, protein-rich black beans, tomatoes, and warming spices, this dish proves you don’t need meat to enjoy a comforting, filling chili.
Made in the crock pot, it’s the ultimate dump-and-go recipe—just add everything to the slow cooker in the morning and come back to a delicious, nutrient-packed dinner. Perfect for weeknights, game days, or meal prep, this chili is a cozy fall and winter favorite.
Ingredients
- 2 large sweet potatoes, peeled and diced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Preparation
Step 1: Prep Vegetables
- Peel and dice sweet potatoes, chop onion, peppers, and garlic.
Step 2: Add Ingredients to Crock Pot
- In a 6-quart crock pot, add sweet potatoes, black beans, tomatoes, onion, bell peppers, garlic, tomato paste, broth, olive oil, and spices.
- Stir well to combine.
Step 3: Slow Cook
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until sweet potatoes are tender.
Step 4: Finish and Serve
- Stir in lime juice just before serving.
- Garnish with fresh cilantro and extra toppings of choice.
Variations
- Spicy Version: Add jalapeños, chipotle peppers, or extra cayenne.
- Protein Boost: Stir in quinoa, lentils, or extra beans.
- Creamy Chili: Add a swirl of coconut milk or Greek yogurt before serving.
- Non-Vegetarian: Stir in ground turkey, beef, or chicken for extra protein.
Cooking Notes
- Sweet potatoes add natural sweetness and make the chili hearty.
- Use fire-roasted tomatoes for smoky depth.
- For thicker chili, remove lid in last 30 minutes of cooking.
- Leftovers taste even better the next day.
Serving Suggestions
- Serve with cornbread, tortilla chips, or over rice.
- Top with avocado slices, shredded cheese, or sour cream.
- Pair with a crisp salad for a balanced meal.
Tips
- Cut sweet potatoes into even cubes for consistent cooking.
- Adjust spices to your heat preference.
- Double the recipe, it freezes well for meal prep.
- Store in the fridge up to 5 days or freeze up to 3 months.
Timing
- Prep Time: 15 minutes
- Cooking Time: 6–8 hours (low) or 3–4 hours (high)
- Total Time: 6 hours 15 minutes
Nutritional Information (per serving, 6 servings)
- Calories: 310
- Protein: 12g
- Sodium: 590mg
FAQs
Q1: Can I make crock pot sweet potato black bean chili ahead of time?
- Yes, prep ingredients the night before, refrigerate, then cook next day.
Q2: Can I freeze this chili?
- Absolutely,cool, portion into containers, and freeze up to 3 months.
Q3: Can I use canned sweet potatoes?
- Not recommended, they’re too soft. Fresh works best.
Q4: How do I make it less spicy?
- Skip cayenne and reduce chili powder.
Q5: Can I cook this on the stovetop?
- Yes, simmer covered for 45–60 minutes until sweet potatoes are tender.
Conclusion
Crock Pot Sweet Potato Black Bean Chili is a cozy, hearty, and nutrient-packed vegetarian meal that’s perfect for fall and winter. With sweet potatoes, black beans, and warming spices, it’s a flavorful and filling dish that’s easy to make and freezer-friendly. Whether you’re serving it for a weeknight dinner, meal prepping, or feeding a crowd, this chili will satisfy everyone at the table.