I love this chili because it’s simple to make, full of wholesome ingredients, and bursting with flavor. The combination of sweet potatoes, beans, and tomatoes creates a satisfying, thick stew that’s both hearty and nutritious. It’s naturally vegan, gluten-free, and perfect for meal prep since it tastes even better the next day. The smoky spices and creamy avocado topping make it feel indulgent while still being incredibly good for me.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 medium sweet potatoes, peeled and diced 1 can (15 oz) black beans, drained and rinsed 1 can (14 oz) diced tomatoes, with juice 1 medium onion, chopped 2 cloves garlic, minced 1 bell pepper (red or yellow), chopped 1 cup vegetable broth 1 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne pepper (optional, for heat) Salt and pepper to taste 1 tablespoon olive oil Fresh cilantro, for garnish Avocado slices, for topping
Directions
I start by heating olive oil in a medium skillet over medium heat. I add the chopped onion and bell pepper and sauté for about 5 minutes until softened. Then I add the garlic and cook for another minute until fragrant.
I transfer the sautéed vegetables to the slow cooker.
I add the diced sweet potatoes, black beans, diced tomatoes (with their juice), vegetable broth, chili powder, cumin, smoked paprika, cayenne (if I want some heat), salt, and pepper. I stir everything together until well combined.
I cover the slow cooker and cook on low for 6–8 hours or high for 3–4 hours, until the sweet potatoes are tender and the chili is thick and rich.
Once it’s done, I taste and adjust the seasoning with more salt, pepper, or spices as needed. If I prefer a thinner consistency, I stir in a little extra broth.
I ladle the chili into bowls and top it with fresh cilantro and avocado slices before serving.
Servings and Timing
This recipe makes about 6–8 servings and takes 15 minutes of prep and 6–8 hours in the slow cooker.
Variations
I sometimes add a cup of corn or diced zucchini for extra texture and color. For a smoky twist, I stir in a bit of chipotle chili powder or use fire-roasted tomatoes. When I want more protein, I add quinoa or lentils. To make it even heartier, I serve it over brown rice or with a side of crusty bread. I also like sprinkling a bit of shredded cheese or a dollop of Greek yogurt on top for a creamy finish.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, I warm it on the stovetop over medium heat, adding a splash of broth or water if it thickens too much. It also freezes beautifully for up to 3 months—I just thaw it overnight in the fridge and reheat before serving.
FAQs
Can I make this chili on the stovetop instead?
Yes, I simmer everything in a large pot for about 30–40 minutes until the sweet potatoes are tender.
Can I use canned sweet potatoes?
I don’t recommend it because they’re too soft and may make the chili mushy. Fresh sweet potatoes work best.
Is this chili spicy?
It’s mildly spicy with the cayenne, but I can easily adjust the heat level by adding more or leaving it out completely.
Can I use other beans?
Definitely. I sometimes use kidney beans or pinto beans for variety.
How can I make the chili thicker?
I mash a few of the sweet potatoes and beans against the side of the pot or let it cook uncovered for a bit to reduce the liquid.
Can I add meat to this recipe?
Yes, I sometimes add cooked ground turkey or chicken for extra protein.
What can I serve with this chili?
I love pairing it with cornbread, tortilla chips, or a green salad.
Can I prep the ingredients ahead of time?
Yes, I chop all the vegetables the night before and store them in the fridge so I can just toss everything into the slow cooker in the morning.
Can I freeze individual portions?
Yes, I divide the chili into single-serving containers before freezing for easy grab-and-go meals.
How long does it last in the fridge?
It keeps well for about 4–5 days and the flavor actually improves as it sits.
Conclusion
This Sweet Potato Black Bean Chili is one of those easy, nourishing dishes that I keep coming back to. I love how comforting it is, with a perfect balance of sweetness, smokiness, and spice. It’s filling, healthy, and totally fuss-free—just toss everything into the slow cooker and let it work its magic. Whether I’m cooking for a cozy dinner or stocking up on meal prep, this chili always hits the spot.
A hearty, wholesome, and flavor-packed Sweet Potato Black Bean Chili made in the slow cooker. With tender sweet potatoes, smoky spices, and protein-rich black beans, this naturally vegan and gluten-free chili is both comforting and nourishing—perfect for a cozy, fuss-free meal.
Ingredients
2 medium Sweet potatoes, peeled and diced
1 can (15 oz) Black beans, drained and rinsed
1 can (14 oz) Diced tomatoes, with juice
1 medium Onion, chopped
2 cloves Garlic, minced
1 Bell pepper (red or yellow), chopped
1 cup Vegetable broth
1 tablespoon Chili powder
1 teaspoon Ground cumin
1/2 teaspoon Smoked paprika
1/4 teaspoon Cayenne pepper (optional)
Salt and pepper, to taste
1 tablespoon Olive oil
Fresh cilantro, for garnish
Avocado slices, for topping
Instructions
Heat olive oil in a skillet over medium heat. Add chopped onion and bell pepper; sauté for about 5 minutes until softened. Stir in garlic and cook for 1 more minute until fragrant.
Transfer the sautéed vegetables to the slow cooker.
Add diced sweet potatoes, black beans, diced tomatoes (with juices), vegetable broth, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well to combine.
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until sweet potatoes are tender and chili is thick and rich.
Taste and adjust seasoning as needed. For a thinner consistency, add more broth.
Ladle the chili into bowls and top with fresh cilantro and avocado slices before serving.
Notes
Add corn or diced zucchini for extra texture and color.
For a smoky twist, use fire-roasted tomatoes or add chipotle chili powder.
Serve over brown rice, couscous, or with cornbread for a heartier meal.
Stir in quinoa or lentils for extra protein and thickness.
Freeze leftovers for up to 3 months; thaw and reheat as needed.
