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)

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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