If you’re searching for a hearty, soul-warming weeknight dinner, this Slow Cooker Sweet Potato Black Bean Chili is guaranteed to become your go-to! It’s loaded with colorful veggies, zesty spices, and the dreamiest tender sweet potatoes, all simmered together until they meld into a rich, flavorful, and completely comforting bowl.
Why You’ll Love This Recipe
- Effortless Prep: Just toss everything in the slow cooker—no pre-sautéing or extra dishes required!
- Loaded With Flavor: Smoked paprika, fire-roasted tomatoes, and sweet potatoes give this chili a bold, layered taste that’s anything but boring.
- Naturally Vegan & Gluten-Free: Satisfy everyone at the table with a wholesome, plant-based meal that feels like comfort food.
- Perfect for Meal Prep: It tastes even better the next day and freezes beautifully for busy weeks.
Ingredients You’ll Need
One of the very best parts of this chili is how simple the ingredients are—just wholesome pantry staples and a few fresh veggies. Every element adds color, texture, or that signature savory-sweet flavor that makes this Slow Cooker Sweet Potato Black Bean Chili such a standout meal.
- Sweet potatoes: These add lush sweetness and a tender, creamy bite that perfectly complements the spices.
- Yellow onion: Chopped onion is classic for adding depth and savoriness.
- Poblano pepper: A mild, slightly smoky chili that amps up flavor without overpowering heat—feel free to sub with bell pepper for milder palates!
- Garlic: Four cloves bring their wonderful aromatic punch to each bite.
- Black beans: They lend protein, fiber, and hearty texture—the backbone of this chili.
- Kidney beans: A second bean keeps things interesting with creaminess and color.
- Fire-roasted diced tomatoes with green chilies: For subtle smoky heat and richness in every spoonful.
- Vegetable broth: Keeps the chili fully plant-based, but beef or bone broth work if you need a non-vegetarian option.
- Tomato paste: Adds concentrated body and that “cooked all day” taste.
- Chili powder, cumin, smoked paprika, dried oregano: This quartet of spices gives the chili its irresistible Southwest character!
- Kosher salt: Absolutely essential for drawing out and intensifying all the flavors.
Variations
One of my favorite things about Slow Cooker Sweet Potato Black Bean Chili is how incredibly flexible it is—you can customize it to match what you have on hand or tailor it to your mood. Here are some easy ways to tweak the recipe and make it totally your own.
- Spice It Up: Add a diced jalapeño or an extra pinch of crushed red pepper flakes for extra heat.
- Try a Different Bean: Swap out the kidney beans for pinto or cannellini beans—each brings a slightly different texture and flavor.
- Add More Veggies: Stir in carrots, corn, or bell peppers for additional color and nutrition.
- Make It Smoky: Use chipotle chili powder or a touch of adobo sauce for deep, smoky richness.
- Protein Boost: If you’re not keeping things vegan, shredded rotisserie chicken or browned ground turkey fit right in.
How to Make Slow Cooker Sweet Potato Black Bean Chili
Step 1: Prep Your Veggies
Start by peeling and cubing your sweet potatoes into bite-sized pieces, finely chopping the onion and poblano, and mincing the garlic. This little bit of upfront chopping makes everything blend beautifully once it’s simmering away in the slow cooker.
Step 2: Layer Everything into the Slow Cooker
Give your slow cooker insert a light mist of non-stick spray (this makes cleanup a breeze). Add all the diced veggies, both kinds of beans (be sure they’re rinsed and drained well), the fire-roasted tomatoes, veggie broth, tomato paste, and all those glorious spices. Stir everything together so the flavors are evenly mixed.
Step 3: Cook Low and Slow
Cover and cook on LOW for 8 hours, or HIGH for 4 hours, until the sweet potatoes are irresistibly tender and the chili smells incredibly inviting. Give it a good stir before serving to marry all those flavors together.
Step 4: Serve and Enjoy
Ladle steaming bowls of Slow Cooker Sweet Potato Black Bean Chili and top with your favorite garnishes—from creamy avocado to crunchy tortilla chips. Every bite is hearty, comforting, and completely customizable!
Pro Tips for Making Slow Cooker Sweet Potato Black Bean Chili
- Size Matters: Cut your sweet potato cubes as evenly as possible—this helps them cook at the same rate and prevents crunchy surprises.
- Spice to Your Preference: Taste before serving and add extra chili powder or smoked paprika if you love deeper, smokier chili flavor.
- Don’t Skip the Rinse: Rinsing the beans removes excess sodium and lets the chili flavors shine.
- Make-Ahead Magic: If making for meal prep, let the chili cool fully before freezing to lock in texture and taste.
How to Serve Slow Cooker Sweet Potato Black Bean Chili
Garnishes
This chili practically begs for a crown of toppings—think creamy sliced avocado, a dollop of Greek yogurt or sour cream, shredded cheddar, a scatter of crunchy pumpkin seeds, or a fistful of crumbled cornbread for a true comfort food finish. Don’t be shy with fresh cilantro or a squeeze of lime, either!
Side Dishes
Pair your chili with fluffy rice, warm tortillas, or classic cornbread for those who can’t resist scooping every last bite. For a lighter touch, serve with a crisp green salad tossed in a citrus vinaigrette.
Creative Ways to Present
Turn your Slow Cooker Sweet Potato Black Bean Chili into a crowd-pleasing chili bar! Set out bowls of toppings and sides so guests can make each serving their own. Or ladle it into mini mugs for a cozy appetizer, tuck it inside a baked sweet potato for double the comfort, or use leftovers as a topping for nachos or even chili mac.
Make Ahead and Storage
Storing Leftovers
Let your chili cool until it’s close to room temperature, then transfer it to an airtight storage container. It’ll keep perfectly in the fridge for up to five days, making weekday lunches or quick dinners an absolute breeze.
Freezing
Freezing Slow Cooker Sweet Potato Black Bean Chili is a total lifesaver for busy weeks! Once fully cooled, ladle it into freezer-safe containers or zip-top bags (lay bags flat to save space). It freezes well for up to three months—just thaw it overnight in the refrigerator before reheating.
Reheating
Reheat leftover chili gently in a saucepan over medium heat, stirring occasionally, until warmed through. For small portions, the microwave works perfectly—just use a microwave-safe bowl, heat in 30-second bursts, and stir after each to ensure even heating.
FAQs
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Can I make Slow Cooker Sweet Potato Black Bean Chili on the stovetop instead?
Absolutely! Sauté the onion and pepper in a large pot until softened, add garlic for a minute, then stir in remaining ingredients. Simmer gently until sweet potatoes are tender, about 30–40 minutes.
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How spicy is this chili?
It has a gentle, warming kick from the poblano, chili powder, and fire-roasted tomatoes with chilies, but it’s not overly spicy. If you’re sensitive or making it for kids, use mild tomatoes and skip the poblano.
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Can I prep this chili ahead?
Definitely! Chop your veggies and measure spices the night before, or even add everything to the slow cooker insert, cover, and refrigerate—just pop it into the base and start cooking in the morning.
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What can I do if my chili is too thick or too thin?
If your chili seems too thick, stir in a splash more broth at the end. For a thicker chili, let it cook with the lid off for the last 30 minutes, or mash a few sweet potatoes and beans right in the pot.
Final Thoughts
This Slow Cooker Sweet Potato Black Bean Chili is pure comfort in a bowl and proof that plant-powered cooking can be both simple and absolutely crave-worthy. I hope this recipe brings warmth, flavor, and plenty of happy, cozy moments to your table—don’t be surprised if it becomes a permanent part of your dinner rotation!
Print
Slow Cooker Sweet Potato Black Bean Chili Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
This Slow Cooker Sweet Potato Black Bean Chili is a hearty and flavorful dish that is perfect for a cozy night in. Packed with sweet potatoes, black beans, and a blend of spices, this vegetarian chili is easy to make and full of delicious goodness.
Ingredients
Sweet Potato Black Bean Chili:
- 2 medium sweet potatoes, peeled and cubed
- 1 medium yellow onion, finely chopped
- 1 poblano pepper, seeds removed, finely chopped
- 4 garlic cloves, minced
- 2 (15-oz.) cans black beans, rinsed and drained
- 1 (15-oz.) can dark red kidney beans, rinsed and drained
- 2 (14.5-oz.) cans fire-roasted diced tomatoes with green chilies
- 1 cup vegetable broth (sub beef or bone broth if not making vegetarian)
- 2 Tbsp. tomato paste
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 2 tsp. smoked paprika
- 1 tsp. dried oregano
- 2 tsp. kosher salt
Suggested Toppings:
- Sliced avocado
- Greek yogurt or sour cream
- Toasted pumpkin seeds
- Shredded cheddar cheese
- Crumbled corn bread (or cornbread croutons)
- Tortilla chips
Instructions
- Grease Slow Cooker: Grease a 6- to 8-quart slow cooker with non-stick cooking spray.
- Combine Ingredients: Combine all chili ingredients in the slow cooker; stir well to combine.
- Cook: Cook on LOW for 8 hours, or HIGH for 4 hours, until the sweet potatoes are tender.
- Serve: Serve with your favorite toppings.
Notes
- To Store: Wait until chili cools down to close to room temperature. Refrigerate in an airtight storage container for up to 5 days.
- To Reheat: For stovetop, rewarm leftovers in a small soup pot over medium heat. For the microwave, heat chili in 30-second increments, stopping after each to stir, until heated through.
- To Freeze: Wait until chili cools down to close to room temperature. Freeze leftover chili in an airtight freezer-safe storage container or gallon zip-top bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 7g
- Sodium: 780mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 14g
- Protein: 14g
- Cholesterol: 0mg
