Hearty Crock Pot Sweet Potato Black Bean Chili (Print Version)

Easy Crock Pot Sweet Potato Black Bean Chili is hearty, simple, and packed with flavor. A perfect set-it-and-forget-it meal for busy days.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 3 Hours 30 Minutes minutes
Total Time: 18 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Vegan (with adjustments), Gluten-Free

# Ingredients:

→ Main Ingredients

01 - 2 large sweet potatoes, peeled and diced (about 4 cups)
02 - 2 (15-ounce) cans black beans, rinsed and drained
03 - 1 (28-ounce) can diced tomatoes, undrained
04 - 4 cups vegetable broth
05 - 1 large yellow onion, chopped
06 - 1 red bell pepper, chopped
07 - 4 cloves garlic, minced

→ Flavor Boosters

08 - 2 tablespoons chili powder
09 - 1 tablespoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon dried oregano
12 - 1-2 chipotle peppers in adobo sauce, minced (plus 1 tsp adobo sauce)
13 - 1 teaspoon salt (or to taste)
14 - ½ teaspoon black pepper (or to taste)

→ Garnish & Toppings

15 - 1 avocado, diced
16 - ¼ cup fresh cilantro, chopped
17 - Lime wedges
18 - Sour cream or Greek yogurt (optional, for non-vegan)

→ Optional Extras

19 - 1 cup frozen corn (added last 30 minutes)
20 - Jalapeño slices, for extra heat
21 - Shredded cheddar cheese (optional, for non-vegan)

# Instructions:

01 - First things first, peel and dice your sweet potatoes into about 1-inch cubes. Honestly, I don't get too precious with the size; they're going to soften up beautifully in the slow cooker. Chop your onion and bell pepper too, and mince that garlic. This is usually where my kitchen starts to look like a tornado hit it, but it's all part of the process, right? Just gather everything before you start the next step, it makes life so much easier for this kind of recipe.
02 - Now, into your crock pot, add the diced sweet potatoes, rinsed black beans, diced tomatoes (undrained!), chopped onion, bell pepper, and minced garlic. This is where the magic starts to happen, building the foundation of our Slow Cooker Sweet Potato Black Bean Chili. I usually give it a quick stir just to get things acquainted and make sure everything is somewhat evenly distributed before the next additions.
03 - Time for the spices! Add your chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Don't forget that chipotle in adobo – remember my fiery incident? Start with one pepper, minced! Pour in the vegetable broth. Give everything a really good stir until all the spices are evenly distributed and that beautiful color coats everything. The smell already starts to hint at something delicious, I swear!
04 - Pop the lid on your crock pot. Set it to low for 6-8 hours or high for 3-4 hours. Honestly, I almost always go for the low and slow method because it really lets those sweet potatoes get super tender and the flavors deepen. This is the best part, where you just walk away and let it do its thing. My house smells incredible during this time, it's pure bliss!
05 - Once the cooking time is up, carefully remove the lid. The sweet potatoes should be fork-tender, practically melting into the chili. Give it a good stir and taste it. This is your moment to adjust the salt, pepper, or add another chipotle if you're feeling bold. Sometimes I find it needs a tiny splash more broth if it's too thick, but usually, it's just right. Don't be shy with the tasting!
06 - Ladle your hearty vegetarian chili into bowls. Now for the fun part – toppings! I love a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, some creamy avocado slices, and a squeeze of lime. That lime really brightens everything up. It’s always so satisfying to see everyone dig in after a long day, especially when it came together with such little fuss!

# Notes:

01 - Don't overcrowd your crock pot; it cooks more evenly if there's enough space.
02 - This chili tastes even better the next day, honestly! The flavors really get to know each other.
03 - If you don't have chipotles, a pinch of cayenne pepper works for heat, though you'll miss the smokiness.
04 - Serving with a warm cornbread muffin is non-negotiable in my house!

# Equipment Needed:

01 - 6-quart (or larger) slow cooker
02 - cutting board
03 - sharp knife
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 350
Total Fat: 8g
Total Carbohydrate: 60g
Protein: 15g

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