If you are craving a comforting, hearty, and nutritious meal that practically cooks itself, the Slow Cooker Sweet Potato Black Bean Chili Recipe is your new best friend. This vibrant chili brings together the natural sweetness of tender sweet potatoes with the robust earthiness of black beans, all simmered slowly with aromatic spices and tomatoes to create a bowl of pure, soul-warming goodness. It’s perfect for busy days or cozy nights when you want something flavorful, filling, and easy to serve to family or friends. Plus, it’s packed with plant-based ingredients that make it a winner whether you’re a meat eater or a veggie lover.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to making this Slow Cooker Sweet Potato Black Bean Chili Recipe so special. Each element plays a key role in building layers of flavor, texture, and beautiful color that will make your kitchen smell irresistible. Here’s everything you’ll want on hand before you start cooking:
- Sweet potatoes: These add natural sweetness and a creamy texture that balances the spices perfectly.
- Black beans: Protein-packed and hearty, they provide a rich, earthy base for the chili.
- Diced tomatoes: Bring juiciness and acidity, which brighten up the overall flavor.
- Onion: Adds a subtle crunch and savory depth when cooked down slowly.
- Garlic: A must-have for its fragrant, robust flavor that complements the spices.
- Vegetable broth: Gives the chili its soupy, comforting consistency without overpowering other flavors.
- Chili powder: The star spice for that warm, smoky, mildly spicy kick.
- Ground cumin: Offers an earthy, slightly nutty aroma that marries beautifully with chili powder.
- Smoked paprika: Adds a subtle smokiness that elevates the dish to the next level.
- Salt and black pepper: Essential for enhancing and balancing all the other flavors.
- Fresh cilantro: For a burst of bright, herbal freshness as garnish.
- Avocado slices, shredded cheese, sour cream, and tortilla chips: Optional toppings but absolute game-changers for adding creaminess, crunch, and an extra touch of indulgence.
How to Make Slow Cooker Sweet Potato Black Bean Chili Recipe
Step 1: Prep the Ingredients
Start by peeling and dicing the sweet potatoes into bite-sized cubes — this helps them cook evenly and blend perfectly with the beans. Next, dice the onion finely and mince the garlic cloves. Prepping these ingredients upfront saves time later and ensures a harmonious melding of flavors.
Step 2: Combine Everything in the Slow Cooker
Into your slow cooker, toss the diced sweet potatoes, drained and rinsed black beans, canned diced tomatoes, chopped onion, and minced garlic. Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and pepper. Finally, pour in the vegetable broth and give everything a gentle stir, ensuring all the ingredients are evenly distributed. This step sets the foundation for the chili’s rich, full-bodied taste.
Step 3: Cook Low and Slow
Set your slow cooker to low and let the chili cook for 6 to 8 hours, or if you’re short on time, high for 3 to 4 hours. During this period, the sweet potatoes soften to tender perfection, and the spices infuse the beans and tomatoes with warmth and depth. The slow cooking process nurtures all the flavors to blend beautifully, resulting in a chili that tastes like it was simmered for ages.
Step 4: Final Seasoning Check
Before serving, give your chili a careful taste and adjust the seasoning if necessary. Add more salt, pepper, or chili powder to suit your palate. This last step is crucial — it’s your chance to make the chili truly sing with flavor.
Step 5: Serve and Garnish
Ladle the steaming chili into bowls and get creative with your garnishes! Fresh cilantro sprigs, creamy avocado slices, shredded cheese, and a dollop of sour cream or its plant-based alternative all bring wonderful contrasts in texture and taste. Plus, a handful of crunchy tortilla chips on the side makes every bite more fun and satisfying.
How to Serve Slow Cooker Sweet Potato Black Bean Chili Recipe
Garnishes
The perfect garnishes transform this chili from hearty to unforgettable. Fresh cilantro adds a bright, herbaceous lift, while avocado slices bring smooth, buttery richness. A sprinkle of shredded cheese gives warmth and gooeyness, and sour cream lends cooling creaminess that balances the spices beautifully. These small additions create a dish that feels indulgent and fresh all at once.
Side Dishes
This chili pairs wonderfully with simple sides that complement its bold flavors. Serve it alongside warm corn bread or fluffy rice to soak up every last drop. A crisp green salad or roasted veggies add freshness and crunch. For a fun twist, some crunchy tortilla chips or even a side of guacamole elevate the meal into a fiesta-style feast.
Creative Ways to Present
Thinking outside the bowl can make mealtime feel extra special. Try serving this Slow Cooker Sweet Potato Black Bean Chili Recipe over baked sweet potato halves for a colorful, nutrient-packed presentation. Alternatively, turn it into a chili-stuffed baked potato bar with all your favorite toppings laid out for guests to customize. Even layering it in a hearty chili taco with crunchy slaw is a delicious way to reinvent this cozy classic.
Make Ahead and Storage
Storing Leftovers
This chili is a superstar when it comes to leftovers. Store any uneaten portions in airtight containers in the refrigerator, where it will stay fresh for up to 4 days. The flavors actually deepen overnight, making your next serving even more satisfying.
Freezing
If you want to make a big batch of this Slow Cooker Sweet Potato Black Bean Chili Recipe ahead of time, it freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready, thaw it in the fridge overnight for a ready-made, nourishing meal on a busy day.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally until warmed through. You can also microwave individual servings for quick convenience, just stir halfway through to avoid hot spots. Add a splash of vegetable broth or water if the chili has thickened too much after refrigeration.
FAQs
Can I use canned sweet potatoes instead of fresh?
While fresh sweet potatoes give the best texture and flavor, canned can be used in a pinch. Just be aware canned sweet potatoes are softer and may break down more during cooking, changing the chili’s consistency slightly.
Is this chili vegan and gluten-free?
Yes! All the main ingredients are plant-based and naturally gluten-free. Just be sure to choose gluten-free broth and toppings if you have dietary restrictions.
Can I add other vegetables to the chili?
Absolutely. Bell peppers, corn, or zucchini are great additions that cook well in a slow cooker without losing their shape or flavor.
How spicy is this chili? Can I adjust the heat?
The chili has a mild to medium heat level thanks to the chili powder. You can easily customize the spiciness by adding more chili powder, a pinch of cayenne pepper, or fresh chopped jalapeños if you like it hotter.
Can I make this recipe on the stovetop instead of a slow cooker?
Yes, you can simmer the ingredients in a large pot over low heat for about an hour, stirring occasionally, until the sweet potatoes are tender and flavors develop. Just keep an eye on the liquid level and add broth as needed.
Final Thoughts
I can’t recommend the Slow Cooker Sweet Potato Black Bean Chili Recipe enough for anyone looking for a comforting, flavorful meal that’s as simple as tossing ingredients into a slow cooker and walking away. Each spoonful is a warm hug that’s perfect for busy days, casual dinners, or meal prep. Give it a try, and you might just find your new go-to chili recipe for every season!
Print
Slow Cooker Sweet Potato Black Bean Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegan
Description
A hearty and flavorful Slow Cooker Sweet Potato Black Bean Chili that combines tender sweet potatoes, protein-rich black beans, and aromatic spices. This easy-to-make chili is perfect for a comforting meal, cooked low and slow to blend all the flavors beautifully. It’s ideal for a nutritious vegan and vegetarian dinner that can be customized with your favorite toppings.
Ingredients
Main Ingredients
- 2 medium sweet potatoes (peeled and diced)
- 2 cans black beans (15 oz each, drained and rinsed)
- 1 can diced tomatoes (15 oz)
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 4 cups vegetable broth
Spices
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
Toppings (Optional)
- Fresh cilantro
- Avocado slices
- Shredded cheese (or vegan cheese)
- Sour cream (or plant-based alternative)
- Tortilla chips
Instructions
- Prep the Ingredients: Peel and dice the sweet potatoes into bite-sized cubes. Dice the onion and mince the garlic cloves to prepare for cooking.
- Combine in the Slow Cooker: Place the diced sweet potatoes, drained and rinsed black beans, diced tomatoes, chopped onion, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper into the slow cooker. Pour in the vegetable broth and stir gently to combine all the ingredients evenly.
- Cook: Set the slow cooker to low and cook for 6 to 8 hours, or alternatively on high for 3 to 4 hours. The chili is ready when the sweet potatoes are tender and all the flavors have melded together.
- Adjust Seasoning: Taste the chili and adjust the seasoning as needed by adding more salt, pepper, or spices to your preference.
- Serve and Garnish: Ladle the chili into bowls and garnish with fresh cilantro, avocado slices, shredded cheese, sour cream, and tortilla chips for added texture and flavor.
Notes
- You can use vegetable broth or substitute with water in a pinch, but broth adds more depth of flavor.
- Adjust the chili powder amount to make the chili as mild or spicy as you prefer.
- For a thicker chili, mash some of the sweet potatoes or beans before serving.
- This chili is perfect for meal prep and tastes even better the next day.
- Use vegan cheese and sour cream to keep this recipe fully vegan.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
