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Slow Cooker Sweet Potato and Black Bean Chili

Slow Cooker Sweet Potato and Black Bean Chili

iamwinfred
This Slow Cooker Sweet Potato and Black Bean Chili is the ultimate fall comfort food, combining tender sweet potatoes, protein-packed black beans, and warm spices into a hearty, flavorful bowl. It's naturally vegan and gluten-free, requires just 15 minutes of prep, and the slow cooker does all the heavy lifting. Perfect for feeding a crowd, meal prepping, or a stress-free weeknight dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course, Soup
Cuisine American, Mexican
Servings 6 servings
Calories 280 kcal

Equipment

  • 6-quart slow cooker
  • Sharp chef's knife for dicing vegetables
  • Cutting board
  • Can opener
  • Wooden spoon for stirring
  • Measuring spoons and cups
  • Ladle for serving
  • Vegetable peeler for peeling sweet potatoes

Ingredients
  

  • 2 large sweet potatoes peeled and diced into 1/2-inch cubes
  • 2 cans black beans 15 oz each, rinsed and drained
  • 1 can diced tomatoes 28 oz, with juice
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 4 cups vegetable broth 960ml
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika Spanish variety recommended
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon for a subtle warmth
  • salt and black pepper to taste
  • 1-2 chipotle peppers in adobo sauce optional, finely chopped, for smoky heat
  • fresh cilantro for garnish
  • lime wedges for garnish
  • avocado for garnish, sliced or diced

Instructions
 

  • Peel and dice sweet potatoes into even 1/2-inch cubes. Finely chop onion, mince garlic, and core and dice red bell pepper into pieces similar in size to the sweet potatoes.
  • Place diced sweet potatoes at the bottom of the slow cooker. Add rinsed black beans, onion, garlic, and bell pepper. Pour in diced tomatoes with juice and vegetable broth. Sprinkle all spices over the top and stir in chipotle peppers if using.
  • Secure lid and cook on low for 4-6 hours or high for 2-3 hours. Stir gently halfway through if possible. Chili is ready when sweet potatoes are fork-tender and broth has thickened slightly.
  • Turn off slow cooker and let chili rest for 10 minutes. Taste and adjust seasoning with salt, pepper, or a squeeze of lime. Ladle into bowls and garnish with cilantro, avocado, and lime wedges.

Notes

  • Cut sweet potatoes uniformly to prevent mushy or crunchy pieces.
  • Rinse beans thoroughly to reduce sodium and prevent a cloudy broth.
  • Bloom spices in a dry pan for 30 seconds before adding for deeper flavor.
  • Add a splash of apple cider vinegar at the end to brighten tastes.
  • For thicker chili, mash some sweet potatoes against the side of the pot.
  • Stovetop method: simmer everything in a large pot over medium-low heat for about 45 minutes, stirring occasionally.
  • Use dried beans instead of canned: soak 1.5 cups dried black beans overnight, then cook before adding to slow cooker.
  • If chili is too thick, stir in additional vegetable broth or water, 1/4 cup at a time.
  • Freeze in freezer-safe containers, leaving headspace for expansion, for up to 3 months.
  • Refrigerate leftovers in airtight containers for up to 5 days.

Nutrition

Serving: 1BowlCalories: 280kcalCarbohydrates: 52gProtein: 12gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 720mgPotassium: 850mgFiber: 14gSugar: 10gVitamin A: 180IUVitamin C: 45mgCalcium: 10mgIron: 20mg
Keyword black bean chili, crockpot chili, fall comfort food, slow cooker sweet potato chili, vegan chili recipe
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