Name: Slow Cooker Sweet Potato Black Bean Chili
Prep time: 15 min
Cook time: PT-492066H34M10S
Total time: PT-492066H34M10S
Cuisine: American
Ingredients: 2 medium sweet potatoes, peeled and diced (about 3 cups); 2 (15 oz) cans black beans, drained and rinsed; 1 medium onion, diced; 3 cloves garlic, minced; 1 bell pepper, diced; 1 (28 oz) can crushed tomatoes; 2 tablespoons tomato paste; 3 cups vegetable broth; 2 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 1 tablespoon olive oil; 1 tablespoon fresh lime juice

I love making Slow Cooker Sweet Potato Black Bean Chili when I want something hearty, comforting, and completely plant-based. It’s rich, smoky, and slightly sweet from the sweet potatoes, with black beans adding texture and protein for a satisfying meal.

Why You’ll Love This Recipe

I like this recipe because it’s incredibly easy and full of bold flavor. The slow cooker does most of the work, allowing the spices to develop deeply while the sweet potatoes become tender and creamy. I also enjoy how filling and nutritious it is without feeling heavy. Slow Cooker Sweet Potato Black Bean Chili

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

sweet potatoes
black beans
onion
garlic
bell pepper
crushed tomatoes
tomato paste
vegetable broth
chili powder
ground cumin
smoked paprika
salt
black pepper
olive oil
lime juice

optional toppings
avocado
fresh cilantro
sour cream or Greek yogurt
shredded cheese

Directions

I start by peeling and dicing the sweet potatoes into bite-sized cubes.

I add the sweet potatoes, black beans, onion, garlic, bell pepper, crushed tomatoes, tomato paste, vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper to the slow cooker. I drizzle in a little olive oil and stir everything together.

I cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the sweet potatoes are tender and the chili has thickened.

Before serving, I stir in fresh lime juice and adjust seasoning if needed. I top each bowl with avocado, cilantro, or a dollop of sour cream if I like.

Servings and timing

I usually get about 6 servings from this recipe.
Preparation time: 15 minutes
Cooking time: 6 to 7 hours on low or 3 to 4 hours on high
Total time: about 6 to 7 hours

Variations

I sometimes add corn for extra sweetness and texture. When I want more heat, I stir in diced jalapeños or extra chili powder. I also enjoy adding quinoa during the last hour for extra protein. Slow Cooker Sweet Potato Black Bean Chili

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, I warm the chili gently on the stove or in the microwave. This chili also freezes well for up to 3 months.

FAQs

Is this chili spicy?

I find it mildly spiced, but I adjust the chili powder depending on my preference.

Can I make this on the stovetop?

I simmer everything in a large pot for about 30 to 40 minutes until the sweet potatoes are tender.

Can I add meat?

I sometimes add ground turkey or beef if I want a non-vegetarian version.

How do I thicken the chili?

I mash a small portion of the sweet potatoes and beans directly in the pot to naturally thicken it.

What should I serve with this chili?

I like serving it with cornbread, rice, or tortilla chips.

Conclusion

I keep Slow Cooker Sweet Potato Black Bean Chili in my rotation because it’s easy, flavorful, and deeply comforting. Every time I make it, I appreciate how simple ingredients and slow cooking create such a hearty, satisfying meal.