Slow Cooker Sweet Potato Black Bean Chili

When the weather gets chilly, nothing beats a warm, comforting bowl of chili.

This Slow Cooker Sweet Potato Black Bean Chili is the ultimate cozy recipe!

It’s a nutritious, vegetarian-friendly option packed with tender sweet potatoes, protein-rich black beans, and a medley of spices that’ll warm you up from the inside out.

Plus, it’s incredibly easy – just set it and forget it!

Whether you’re cooking for your family or meal-prepping for the week, this chili is a delicious and satisfying choice.

Why You’ll Love This Sweet Potato Black Bean Chili

• Effortless cooking: Minimal prep time and a slow cooker do all the work.
• Wholesome ingredients: Loaded with sweet potatoes, black beans, and warming spices.
• Budget-friendly: Made with affordable pantry staples.
• Versatile: Great for weeknight dinners, meal prep, or even a party dish.
• Diet-friendly: Vegetarian, gluten-free, and easily adaptable for vegan diets.

Ingredients You’ll Need

Core 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

Optional Toppings:

• Fresh cilantro
• Avocado slices
• Shredded cheese (or vegan cheese)
• Sour cream (or plant-based alternative)
• Tortilla chips

Step-by-Step Instructions

1. Prep the Ingredients:

• Peel and dice the sweet potatoes into bite-sized cubes.
• Chop the onion and mince the garlic.

2. Combine in the Slow Cooker:

• Add the sweet potatoes, black beans, diced tomatoes, onion, garlic, and spices into the slow cooker.
• Pour in the vegetable broth and stir everything together to combine.

3. Cook:

• Set the slow cooker to low and cook for 6-8 hours (or on high for 3-4 hours) until the sweet potatoes are tender and the flavors are well blended.

4. Adjust Seasoning:

• Taste the chili and adjust the seasoning with more salt, pepper, or spices if needed.

5. Serve and Garnish:

• Ladle the chili into bowls and top with your favorite garnishes like fresh cilantro, avocado slices, or shredded cheese.

Tips for the Best Slow Cooker Chili

• Uniform sweet potatoes: Dice the sweet potatoes into even pieces to ensure consistent cooking.
• Rinse your beans: Draining and rinsing canned beans reduces excess sodium and improves flavor.
• Enhance the smokiness: Add a chipotle pepper in adobo sauce for a smoky, spicy kick.
• Thicken the chili: Use an immersion blender to puree a portion of the chili for a thicker texture.
• Meal prep-friendly: Make extra and freeze individual portions for quick meals.

Variations and Substitutions

• Make it spicy: Add fresh jalapeños, cayenne pepper, or hot sauce for extra heat.
• Add protein: Stir in cooked ground turkey or shredded chicken for a meaty version.
• Experiment with beans: Swap black beans for kidney beans, pinto beans, or chickpeas.
• Vegan toppings: Use plant-based alternatives like cashew cream or vegan cheese.
• Low-carb alternative: Replace sweet potatoes with diced zucchini or cauliflower.

How to Store and Reheat

Refrigeration:

Store leftover chili in an airtight container in the fridge for up to 5 days.

Freezing:

Portion the chili into freezer-safe containers or bags and freeze for up to 3 months.

Reheating:

Warm the chili on the stovetop or microwave, adding a splash of broth or water if it has thickened too much.

FAQ’s

Can I make this chili on the stovetop instead of a slow cooker?

Yes, you can! Combine all ingredients in a large pot and simmer over medium-low heat for 30-40 minutes until the sweet potatoes are tender.

Can I freeze leftovers?

Absolutely! Store the chili in freezer-safe containers or bags for up to 3 months. Reheat on the stovetop or microwave when ready to enjoy.

What can I serve with this chili?

This chili pairs well with cornbread, a side salad, or tortilla chips for dipping.