There’s something so comforting about a hearty vegetarian meal, don’t you think? It’s the kind of dish that warms you from the inside out, and my slow cooker sweet potato black bean chili does just that! This chili is packed with vibrant flavors and wholesome ingredients, and the best part? It practically cooks itself! I love throwing everything into the slow cooker and letting it work its magic while I tackle other things. Just the other night, I made it for a cozy gathering with friends, and the aroma filled the entire house! Everyone couldn’t wait to dig in, and it was gone in a flash! It’s a simple yet delicious way to enjoy a healthy meal that even the meat-lovers can’t resist. Trust me, you’re going to want to give this one a try!

Ingredients List

2 medium sweet potatoes, diced into bite-sized cubes
1 can black beans, drained and rinsed to remove excess sodium
1 can diced tomatoes, with juices for extra flavor
1 onion, chopped finely to enhance sweetness
2 cloves garlic, minced for that aromatic kick
1 bell pepper, chopped — any color you love works!
2 cups vegetable broth, or more if you like it soupy
2 teaspoons chili powder, for that warm, spicy flavor
1 teaspoon cumin, adding a smoky depth
Salt and pepper to taste, to bring all the flavors together

How to Prepare the Slow Cooker Sweet Potato Black Bean Chili

Step-by-Step Instructions

First things first, grab your slow cooker and place it on a sturdy surface. I usually set it right on the kitchen counter where it can work its magic!
Start by adding the diced sweet potatoes. They’re the star of the show, so make sure they’re evenly spread out at the bottom of the cooker. This helps them cook nicely.
Next, toss in the drained and rinsed black beans. The creaminess of the beans pairs perfectly with the sweetness of the potatoes!
Now, pour in that can of diced tomatoes, juices included. This adds a lovely richness to the chili and helps everything meld together.
Chop up your onion and garlic, then sprinkle them in. The aroma will make your kitchen feel heavenly! Follow that with the chopped bell pepper, adding a pop of color and flavor.
Now, it’s time to pour in the vegetable broth. If you like your chili a bit soupier, don’t hesitate to add a splash more!
Sprinkle the chili powder and cumin over the top, and finish off with salt and pepper to taste. These spices bring warmth and depth, so don’t skimp!
Gently stir everything together, ensuring that the sweet potatoes and beans are well-coated with those flavorful spices and broth.
Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The longer, the better if you can wait! The flavors will deepen and the sweet potatoes will become tender and delightful.
Once the cooking time is up, give it a good stir. Taste it and adjust the seasoning if needed. Sometimes, a little extra salt or a pinch more chili powder does the trick!

Nutritional Information Section

Now, let’s chat about the nutritional goodness packed into this slow cooker sweet potato black bean chili! Keep in mind that the nutrition values can vary based on the specific ingredients and brands you use, so these are just estimates:

Calories: Approximately 250 per serving
Fat: 1g
Protein: 10g
Carbohydrates: 50g
Sugar: 4g
Sodium: 300mg
Fiber: 12g

This chili is not only hearty and delicious but also a fantastic source of fiber and plant-based protein, making it a nourishing option for any meal. Enjoy knowing you’re filling up on wholesome, good-for-you ingredients!

Why You’ll Love This Recipe

Incredible Flavor: The combination of sweet potatoes and black beans creates a delightful balance of sweetness and earthiness, while the spices add a warm kick that makes every bite exciting!
Hearty and Filling: This chili is packed with fiber and protein, making it a satisfying meal that will keep you full for hours. Perfect for those cold nights when you want something cozy!
Convenient Cooking: Just toss everything into the slow cooker and let it do the work! It’s a set-it-and-forget-it kind of meal, freeing you up to enjoy your day.
Healthy Ingredients: Packed with nutrient-dense sweet potatoes, black beans, and fresh vegetables, this dish is a wholesome choice that’s vegan and loaded with vitamins!
Customizable: Feel free to switch things up by adding your favorite veggies, spices, or toppings. It’s a versatile recipe that can adapt to your taste!
Leftover Friendly: This chili tastes even better the next day, making it a great option for meal prep. Store it for easy lunches or dinners throughout the week.

Tips for Success

Prep Ahead: If you’re short on time, chop your veggies the night before and store them in the fridge. This way, all you have to do is throw everything in the slow cooker in the morning!
Don’t Skip the Seasoning: The spices really make this chili pop! Don’t be shy with the chili powder and cumin—taste and adjust as you go to find your perfect flavor balance.
Layer Wisely: When adding ingredients, place the sweet potatoes at the bottom of the slow cooker. They take longer to cook, and this helps ensure they get tender and delicious.
Keep It Covered: Resist the urge to lift the lid while it’s cooking. Each time you do, heat escapes and can extend the cooking time. Trust the process!
Adjust Consistency: If you find your chili is too thick after cooking, just stir in a bit more vegetable broth or water until you reach your desired consistency.
Garnish for Flair: When serving, add some fresh toppings like avocado, cilantro, or a squeeze of lime to brighten the flavors and make it look extra appealing!

Variations

One of the best things about my slow cooker sweet potato black bean chili is how easy it is to customize! Feel free to get creative and make it your own. Here are some fun variations to try:

Spice It Up: If you like a little heat, add diced jalapeños or a pinch of cayenne pepper for a spicy kick. You can also experiment with smoked paprika for a deeper flavor.
Veggie Boost: Toss in additional vegetables like corn, zucchini, or diced carrots to pack even more nutrients and colors into your chili. Just make sure to chop them small enough so they cook through!
Different Beans: Swap out the black beans for kidney beans, pinto beans, or chickpeas. Each type brings its own unique texture and flavor to the dish!
Herb Infusion: Fresh herbs like cilantro or parsley added just before serving can elevate the flavor. You could also try a bay leaf while cooking for a subtle aromatic note.
Sweet and Savory: For a twist, add a tablespoon of maple syrup or a splash of balsamic vinegar to balance the flavors and enhance the sweetness of the sweet potatoes.
Protein Packed: If you’re not strictly vegan, consider adding cooked ground turkey or beef for a heartier chili, or even some shredded rotisserie chicken for a quick protein boost.

Don’t be afraid to mix and match these ideas based on what you have on hand or your personal preferences. That’s the joy of cooking—making a recipe uniquely yours!

Serving Suggestions

Now that your slow cooker sweet potato black bean chili is ready to shine, let’s talk about how to serve it up for maximum deliciousness! This chili is so versatile that it pairs wonderfully with a variety of sides and toppings:

Over Rice: Serve it atop a fluffy bed of brown rice or quinoa for a filling meal. The grains soak up the chili’s flavors beautifully!
With Bread: A warm, crusty bread or a slice of cornbread makes for the perfect companion to dip into your chili. Trust me, it’s a match made in heaven!
Top It Off: Get creative with toppings! Fresh avocado slices, a dollop of sour cream or yogurt, and a sprinkle of chopped cilantro can elevate each bowl to new heights.
Chili Bar: For gatherings, set up a chili bar where guests can customize their bowls with toppings like shredded cheese, diced onions, jalapeños, and tortilla chips for crunch!
With a Salad: A simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette complements the heartiness of the chili perfectly, adding a fresh crunch.

Whichever way you choose to serve it, I guarantee this chili will be the star of the meal, comforting and satisfying for everyone at the table!

Storage & Reheating Instructions

Let’s talk about how to keep that delicious slow cooker sweet potato black bean chili fresh for later! Storing leftovers is super easy, and I’ve got some tips to make sure it stays tasty:

Refrigerator Storage: Once your chili has cooled down, transfer it into an airtight container. It’ll keep well in the fridge for up to 3 days. Just make sure to let it cool completely before sealing it up to avoid condensation!
Freezing: If you want to save it for a longer time, you can freeze your chili! Portion it into freezer-safe containers or resealable bags, leaving some space for expansion. It should stay good for about 3 months. When you’re ready to enjoy it again, just thaw it in the fridge overnight.
Reheating: When it’s time to dig in, you can reheat your chili on the stove over medium heat, stirring occasionally until it’s heated through. If you’re in a hurry, you can also pop it in the microwave! Just make sure to cover it to prevent splatters, and heat it in short intervals, stirring in between, until warm.
Adjusting Consistency: If your chili seems a bit thick after reheating, don’t worry! Just stir in a splash of vegetable broth or water to reach your desired consistency.

With these simple storage and reheating tips, you can enjoy your chili whenever the craving strikes! It’s perfect for those busy days when you want something hearty without any fuss.

Slow Cooker Sweet Potato Black Bean Chili to Warm Your Soul

Author: [email protected]
Prep Time: 15 minutes
Cook Time: 6-8 hours
Total Time: 6-8 hours 15 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Slow Cooker
Cuisine: American
Diet: Vegan

Print Recipe

Description

A hearty slow cooker chili made with sweet potatoes and black beans.

Instructions

Place sweet potatoes, black beans, tomatoes, onion, garlic, and bell pepper in the slow cooker.
Add vegetable broth, chili powder, cumin, salt, and pepper.
Stir to combine all ingredients.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Stir before serving and adjust seasoning if needed.

Notes

This chili can be served with rice or bread.
Store leftovers in the refrigerator for up to 3 days.
Freeze for longer storage.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 4g
Sodium: 300mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 12g
Protein: 10g
Cholesterol: 0mg

Keywords: slow cooker, sweet potato, black bean, chili

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