Introduction

This Crock Pot Sweet Potato Black Bean Chili is a hearty and flavorful dish perfect for cozy nights. Packed with nutritious ingredients and warming spices, it comes together easily in your slow cooker for a no-fuss meal.

A black bowl filled with rich chili consisting of bright orange sweet potato chunks and dark black beans in a thick reddish-brown sauce, sprinkled with small green herb bits across the top. In the center sits a generous dollop of smooth white sour cream next to a cluster of small, pale green diced avocado pieces. The bowl is placed on a white marbled surface with slices of lime partially visible in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ onion, diced
1 green bell pepper, diced
2 teaspoons minced garlic
2 cans (15 oz. each) black beans, drained and rinsed
1 can (15 oz.) diced tomatoes
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
½ 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 all the ingredients into the crock pot, stirring gently to combine.
Step 2: Cover and cook on low heat for 4 to 5 hours until the sweet potatoes are tender and flavors are blended.
Step 3: Serve warm with your favorite toppings such as sour cream, sliced avocado, and fresh cilantro.

Tips & Variations

For a vegetarian version, substitute vegetable broth for the chicken broth.
Adjust the cayenne pepper to control the heat level according to your preference.
Add a can of corn or diced jalapeños for extra texture and flavor.
If you prefer a thicker chili, mash some of the beans before cooking or near the end of cooking time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 to 7 days. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

A close-up top view of a black bowl filled with a thick stew featuring large chunks of orange sweet potatoes and black beans in a rich, dark reddish-brown sauce. On top, there is a central dollop of white sour cream, next to a small pile of finely diced light green avocado pieces. The stew has small bits of green herbs sprinkled across it. The bowl sits on a white marbled surface, with lime slices and green leaves blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili ahead of time?

Yes, this chili actually tastes better the next day as the flavors continue to develop. Prepare it fully and store in the fridge, then reheat before serving.

Can I freeze the leftover chili?

Absolutely. Freeze in portions in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat thoroughly before eating.

Crock Pot Sweet Potato Black Bean Chili Recipe

Print Recipe

★★★★★

4.6 from 118 reviews

This Crock Pot Sweet Potato Black Bean Chili is a hearty, flavorful, and easy-to-make slow cooker meal perfect for busy weeknights. Packed with nutritious ingredients like sweet potatoes, black beans, and a blend of spices, this chili is both comforting and satisfying. Cooked slowly to develop rich flavors, it can be served with your favorite toppings for a wholesome, crowd-pleasing dish.

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

Ingredients

Scale

Vegetables

½ onion, diced
1 green bell pepper, diced
2 medium sweet potatoes, peeled and diced
2 teaspoons minced garlic

Canned Goods & Liquids

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
½ teaspoon cayenne pepper (optional)
1 teaspoon oregano
1 teaspoon salt

Instructions

Prepare Ingredients: Dice the onion, green bell pepper, and peel and dice the sweet potatoes. Mince the garlic finely to ensure it infuses well into the chili.
Combine in Crock Pot: Add all the diced vegetables, black beans (drained and rinsed), diced tomatoes, minced garlic, and spices including chili powder, cumin, paprika, cayenne pepper (if using), oregano, and salt into the crock pot.
Add Broth and Stir: Pour in 3 cups of chicken broth over the ingredients in the crock pot. Stir gently to combine all ingredients thoroughly.
Cook Slowly: Cover the crock pot with its lid and cook on low heat for 4-5 hours. This gentle cooking will allow the flavors to blend perfectly and the sweet potatoes to soften.
Serve: Once cooked, serve the chili warm with your favorite toppings such as sour cream, sliced avocados, or fresh cilantro for a refreshing finish.

Notes

Refrigerate leftovers in an airtight container for up to 5-7 days.
For a vegetarian version, substitute chicken broth with vegetable broth.
Adjust cayenne pepper based on your spice preference.
Serving with toppings like sour cream or avocado adds creaminess and complementary flavors.

Keywords: Crock Pot chili, sweet potato chili, black bean chili, slow cooker recipes, healthy chili, easy dinner, gluten free chili