I love making this Slow Cooker Sweet Potato Black Bean Chili when I want something hearty, comforting, and packed with flavor. The sweet potatoes become tender and slightly creamy, while the black beans add richness and protein. Everything simmers together in the slow cooker, creating a deeply satisfying chili that’s both wholesome and filling.
Why You’ll Love This Recipe
I love how easy this chili is to prepare. I simply chop a few vegetables, add everything to the slow cooker, and let it do the work. The flavors blend beautifully over time, and I end up with a thick, flavorful dish that tastes like it simmered all day—because it did.
I also enjoy how nutritious and budget-friendly it is. The combination of sweet potatoes and black beans makes it hearty without needing any meat. It’s perfect for meal prep, and I find it tastes even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 medium sweet potatoes, peeled and diced
2 cans (15 ounces each) black beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes
1 small onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
2 cups vegetable broth
2 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 tablespoon olive oil
Optional toppings:
chopped cilantro
sliced avocado
shredded cheese
sour cream
lime wedges
Directions
I start by lightly sautéing the chopped onion and garlic in olive oil for a few minutes, just until fragrant. This step is optional, but I find it deepens the flavor.
Next, I add the diced sweet potatoes, black beans, diced tomatoes, red bell pepper, vegetable broth, tomato paste, and all the spices into the slow cooker. I stir everything together until well combined.
I cover and cook on low for 6–8 hours or on high for 3–4 hours, until the sweet potatoes are tender. Once cooked, I taste and adjust the seasoning if needed. If I want a thicker chili, I mash a small portion of the sweet potatoes and beans directly in the slow cooker and stir.
I serve it hot with my favorite toppings.
Servings and Timing
This recipe makes about 6 generous servings.
Prep time: 15 minutes
Cook time: 6–8 hours on low or 3–4 hours on high
Total time: About 6 hours and 15 minutes (on low setting)
Variations
I sometimes add a cup of corn for a bit of sweetness and texture. When I want extra heat, I include a diced jalapeño or a pinch of cayenne pepper.
If I’m looking for added depth, I stir in a splash of lime juice or a small piece of dark chocolate at the end of cooking. I also like adding quinoa during the last hour to make it even heartier.
storage/reheating
I store leftover chili in an airtight container in the refrigerator for up to 5 days. The flavors continue to develop, and I often find it tastes even better the next day.
For longer storage, I freeze it in individual portions for up to 3 months. I thaw it overnight in the refrigerator and reheat it on the stovetop over medium heat or in the microwave until warmed through. If it thickens too much, I add a splash of broth or water when reheating.
FAQs
Can I make this chili on the stovetop instead?
Yes, I simmer everything in a large pot over medium-low heat for about 30–40 minutes, or until the sweet potatoes are tender.
Do I need to peel the sweet potatoes?
I prefer peeling them for a smoother texture, but I can leave the skins on if I scrub them well.
Can I use dried black beans?
I can, but I make sure to soak and cook them first before adding them to the slow cooker.
Is this chili spicy?
As written, I find it mild and family-friendly. I adjust the spice level by adding more chili powder or fresh peppers if I want more heat.
Can I add meat to this recipe?
If I want a non-vegetarian version, I brown some ground turkey or beef before adding it to the slow cooker with the other ingredients.
Conclusion
I enjoy making this Slow Cooker Sweet Potato Black Bean Chili because it’s simple, nourishing, and full of bold flavor. The combination of sweet potatoes, beans, and spices creates a comforting meal that I can prepare with minimal effort. Whether I serve it fresh or enjoy it as leftovers, it always feels like a satisfying and wholesome dish.
