Introduction

This Crock Pot Sweet Potato Black Bean Chili is a hearty, flavorful dish perfect for cozy nights. It combines tender sweet potatoes, protein-packed black beans, and a blend of warm spices for a satisfying meal made easy in your slow cooker.

A black slow cooker is filled with a thick stew made of small black beans, bright orange sweet potato cubes, and diced red tomatoes, all mixed in a rich, reddish-brown sauce with visible small green and translucent bits from vegetables and herbs. A wooden spoon with a long handle is resting inside the cooker, partially submerged in the stew, showing the texture and mix closely. The background shows a blurred green leafy garnish on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 onion, diced
1 green bell pepper, diced
2 teaspoons minced garlic
2 cans black beans (15 oz. each), drained and rinsed
1 can diced tomatoes (15 oz.)
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
1 teaspoon oregano
1 teaspoon salt
3 cups chicken broth
2 medium sweet potatoes, peeled and diced

Instructions

Step 1: Add the diced onion, green bell pepper, minced garlic, black beans, diced tomatoes, chili powder, cumin, paprika, cayenne pepper (if using), oregano, salt, chicken broth, and diced sweet potatoes into the crock pot.
Step 2: Cover the crock pot and cook on low for 4 to 5 hours, until the sweet potatoes are tender and flavors have melded.
Step 3: Serve the chili warm, topped with your favorite garnishes such as sour cream, avocado slices, and fresh cilantro.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken broth.
Add a can of corn for extra sweetness and texture.
Adjust the cayenne pepper according to your preferred spice level.
Use fire-roasted diced tomatoes instead of regular for a smokier flavor.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A black bowl filled with a thick chili showing three main layers: the base layer is a rich dark red-brown sauce with visible black beans and diced onions, the middle layer has large chunks of bright orange sweet potatoes, and the top layer is garnished with a white dollop of sour cream and small diced green avocado pieces. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweet potatoes instead of fresh?

Yes, frozen diced sweet potatoes can be used. They may cook faster, so check for tenderness earlier to avoid overcooking.

Is this chili gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free broth and canned goods.

Crock Pot Sweet Potato Black Bean Chili Recipe

Print Recipe

★★★★★

4.9 from 90 reviews

This hearty Crock Pot Sweet Potato Black Bean Chili is a flavorful and comforting dish perfect for cozy meals. Combining the natural sweetness of sweet potatoes with robust black beans and a blend of aromatic spices, this chili is easy to prepare and slow-cooked to perfection, making it an ideal option for a healthy, filling, and hands-off meal.

Author: Lila
Prep Time: 15 minutes
Cook Time: 4 to 5 hours
Total Time: 4 hours 15 minutes to 5 hours 15 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Slow Cooking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Vegetables

1/2 onion, diced
1 green bell pepper, diced
2 medium sweet potatoes, peeled and diced
2 teaspoons minced garlic

Canned Goods & Broth

2 cans black beans (15 oz. each), drained and rinsed
1 can diced tomatoes (15 oz.)
3 cups chicken broth

Spices & Seasonings

1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
1 teaspoon oregano
1 teaspoon salt

Instructions

Combine Ingredients: Add the diced onion, green bell pepper, minced garlic, drained black beans, diced tomatoes, chili powder, cumin, paprika, cayenne pepper (if using), oregano, salt, chicken broth, and diced sweet potatoes into the crock pot. Stir everything gently to mix the spices evenly.
Cook the Chili: Cover the crock pot with its lid and set it to cook on low heat. Let it cook for 4 to 5 hours, allowing the flavors to meld and the sweet potatoes to become tender without overcooking the beans.
Serve: Once cooked, serve the chili warm. Top with your favorite garnishes such as sour cream, sliced avocado, and fresh cilantro for added creaminess and freshness.

Notes

You can adjust the cayenne pepper to control the heat level or omit it for a milder flavor.
For a vegetarian version, substitute the chicken broth with vegetable broth.
Ensure beans are properly drained and rinsed to reduce sodium content.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for longer storage.
This chili pairs well with cornbread or over a bed of rice for a more filling meal.

Keywords: sweet potato chili, black bean chili, crock pot chili, slow cooker recipes, healthy chili, vegetarian chili option