This Slow Cooker Sweet Potato Black Bean Chili is a hearty, wholesome, and comforting dish that’s packed with flavor and nutrients. Sweet potatoes bring natural sweetness, black beans add protein and fiber, and smoky spices tie everything together for a cozy, satisfying meal. Perfect for busy days, this chili requires minimal prep and lets the slow cooker do all the work.
Why You’ll Love This Recipe
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It’s a healthy, plant-based comfort food packed with nutrients.
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Easy one-pot meal—just chop, combine, and let it cook.
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Naturally vegetarian and can be made vegan-friendly.
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Perfect for meal prep and storing leftovers.
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Customizable with toppings to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Main Ingredients
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2 medium sweet potatoes, peeled and cubed
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1 can (15 oz) black beans, rinsed and drained
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1 can (14.5 oz) diced tomatoes (with juice)
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1 bell pepper (any color), chopped
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1 medium onion, diced
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3 cloves garlic, minced
Seasonings
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1 tablespoon chili powder
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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Salt and pepper to taste
Optional Toppings
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Avocado slices
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Cilantro
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Sour cream
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Shredded cheese
Directions
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Peel and cube the sweet potatoes into even pieces.
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Chop the bell pepper, dice the onion, and mince the garlic.
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In a slow cooker, layer in sweet potatoes, black beans, diced tomatoes with juice, bell pepper, onion, and garlic.
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Add chili powder, cumin, smoked paprika, salt, and pepper. Pour in 2 cups of vegetable broth and stir gently to combine.
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Cover with the lid and cook:
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On low for 6–8 hours, or
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On high for 3–4 hours.
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Check for doneness—sweet potatoes should be tender.
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Adjust seasoning if needed. Serve hot with your choice of toppings.
Servings and timing
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Prep time: 15 minutes
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Cook time: 6–8 hours (low) or 3–4 hours (high)
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Total time: 6 hours 15 minutes
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Servings: 6
Variations
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Add heat: Mix in cayenne pepper, jalapeños, or hot sauce for a spicy kick.
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Extra protein: Add more beans such as kidney or pinto beans.
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Chunky style: Cut larger sweet potato cubes for a heartier bite.
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Southwest twist: Add corn kernels or a squeeze of lime juice before serving.
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Creamier texture: Stir in a spoonful of Greek yogurt or coconut milk.
Storage/Reheating
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Store cooled chili in an airtight container in the fridge for up to 5 days.
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Reheat gently on the stovetop over medium heat or in the microwave.
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Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use dried beans instead of canned?
Yes, but you’ll need to soak and cook them beforehand since slow cooking raw beans without pre-cooking isn’t safe.
Do I need to peel the sweet potatoes?
Peeling is optional. Leaving the skin on adds extra fiber and nutrients.
Can I make this recipe on the stovetop?
Yes, simmer everything in a large pot for 30–40 minutes until the sweet potatoes are tender.
Can I make this recipe in an Instant Pot?
Yes, cook on manual high pressure for 10 minutes, then quick release.
How can I thicken the chili?
Mash some of the sweet potatoes and beans once cooked, or let it simmer uncovered for 15 minutes.
Is this chili vegan?
Yes, if you skip dairy toppings like cheese or sour cream.
What can I serve with this chili?
It pairs well with cornbread, rice, or a side salad.
Can I add meat to this chili?
Yes, browned ground turkey, chicken, or beef can be added before slow cooking.
How do I prevent the chili from being watery?
Use less broth if you prefer a thicker texture, or let it cook uncovered at the end.
Can I make this ahead of time?
Yes, it tastes even better the next day after the flavors meld together.
Conclusion
Slow Cooker Sweet Potato Black Bean Chili is the perfect balance of comfort and nutrition. With its rich flavors, hearty texture, and easy preparation, it’s a go-to recipe for busy weeknights, meal prep, or cozy weekends. Whether you keep it vegetarian or add your own twist, this chili is sure to become a staple in your kitchen.
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Slow Cooker Sweet Potato Black Bean Chili
- Total Time: 6–8 hours 15 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This hearty slow cooker sweet potato black bean chili is a wholesome, comforting meal packed with flavor. Tender sweet potatoes, protein-rich black beans, and smoky spices simmer together into a cozy plant-based dish. Perfect for meal prep, busy weeknights, or feeding a crowd, this chili is naturally gluten-free, vegetarian, and easily made vegan with your favorite toppings.
Ingredients
Main Ingredients:
2 medium sweet potatoes, peeled and cubed
1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) diced tomatoes (with juice)
1 bell pepper (any color), chopped
1 medium onion, diced
3 cloves garlic, minced
2 cups vegetable broth
Seasonings:
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
Salt and pepper, to taste
Optional Toppings:
Avocado slices
Cilantro
Sour cream (or dairy-free alternative)
Shredded cheese (or vegan cheese)
Instructions
Peel and cube sweet potatoes; chop the bell pepper; dice the onion; mince the garlic.
Add sweet potatoes, black beans, diced tomatoes (with juice), bell pepper, onion, garlic, and vegetable broth into the slow cooker. Stir gently.
Add chili powder, cumin, smoked paprika, salt, and pepper. Mix well.
Cover and cook on low for 6–8 hours or high for 3–4 hours, until sweet potatoes are tender.
Adjust seasoning to taste.
Serve hot, topped with avocado, cilantro, sour cream, or shredded cheese if desired.
Notes
For extra heat, add cayenne pepper or hot sauce.
For a chunkier chili, cut the sweet potatoes into larger cubes or stir in corn or extra beans.
This chili keeps well in the fridge for 4 days or can be frozen for up to 2 months
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Category: Main course
- Cuisine: American
