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Slow Cooker Sweet Potato Black Bean Chili makes for the ultimate cold weather comfort dish. With the perfect balance of sweetness and spice, this slow cooker recipe will make its way into your winter staples with just one bite.
My ideal chili recipe is low on maintenance, BIG on flavor, and filled with good-for-you nutrients. This slow cooker chili recipe checks all three boxes.
Besides some chopping, this chili recipe is as easy as it gets. Simply dump the ingredients into your crock pot, and in a few hours, your home will be filled with the cozy aroma of warm spices and robust tomatoes.
I’m also of the mind that chili should be nice and thick to create a sturdy foundation for AMPLE toppings. Between the tomatoes, black beans, and big chunks of sweet potato, this chili has plenty of body.
The ingredients play well with each other, and the sweet potato is especially lovely intermixed with the bold, smoky spices.
How to Make Slow Cooker Sweet Potato Chili
This sweet potato chili recipe is classic in flavor, thick in texture, and ready for any and all of your favorite toppings.
Serve it at your next game day tailgate, weekend potluck, or cozy Sunday dinner. And if you end up with an abundance of leftovers, this chili lasts for DAYS in the fridge, and is also freezer-friendly.
What more could we ask for?!
The Ingredients
- Sweet Potato: You need two medium sweet potatoes, which should be peeled and diced. Their natural sweetness is a fabulous pairing with classic chili spices.
- Beans: Use a blend of beans for a multi-dimensional flavor and texture, plus a wider assortment of nutrients. I use dark red kidney beans and black beans, but feel free to swap them for pinto beans or even chickpeas depending on what you have on hand. The fiber-filled beans ensure that even though this chili is vegetarian, it’s just as satisfying as its meat counterparts.
- Tomatoes: I love using fire-roasted diced tomatoes to amp up the smoky flavor. Look for ones mixed with green chiles for an extra dose of spice.
- Tomato Paste: A secret ingredient to unlocking loads of umami flavor.
- Spices: Chili powder and cumin are the must-have, classic chili contenders. However I also like mixing in a dash of dried oregano and smoked paprika for extra flavor.
- Aromatics: Chopped onion, poblano pepper, and garlic create the aromatic foundation of this slow cooker chili. You can use any onion variety you have on hand – yellow, sweet, or red onion.
- Broth: To keep this sweet potato chili recipe vegetarian, use vegetable broth. Otherwise, chicken, beef, or bone broth are also great choices.
The Directions
Grease a 6- to 8-quart slow cooker with non-stick cooking spray. Combine all chili ingredients; stir well to combine.
Cook on LOW for 7 to 8 hours, or HIGH for 4 hours, until the sweet potatoes are tender. Serve with your favorite toppings.
Suggested Toppings for Chili
- Avocado: Avocado slices (or cubes) make for a cooling, creamy addition to your bowl of chili.
- Cheese: A crowd-pleasing, classic chili topping that adds richness and salty goodness. I suggest using grated sharp cheddar or queso fresco.
- Tortilla Chips: Crunchy, salty, and oh-so delicious! I also like using tortilla chips to scoop up the chili – queso style.
- Pumpkin Seeds: Especially during fall, the crunch and richness of toasted pumpkin seeds can’t be beat.
- Greek Yogurt: I love adding a dollop of cool and tangy full-fat Greek yogurt for creaminess.
- Cilantro: A vibrant, fresh topping to temper the smoky spices.
- Cornbread: Crumbled cornbread OR cornbread croutons are an absolute favorite!
How to Store and Reheat Chili:
- To Store: Wait until chili cools down to close to room temperature. Refrigerate chili 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.
More Vegetarian Chili Recipes to Try:
Mole Poblano Chili
Slow Cooker Chipotle Chili with Quinoa
Miso Tempeh Chili
If you give this black bean chili recipe a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.
Slow Cooker Sweet Potato Black Bean Chili
Equipment
- 6- to 8-quart slow cooker
Ingredients
- 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 a 6- to 8-quart slow cooker with non-stick cooking spray. Combine all chili ingredients; stir well to combine.Cook on LOW for 8 hours, or HIGH for 4 hours, until the sweet potatoes are tender. 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
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Absolutely delicious