There is something deeply satisfying about a meal that feels both indulgent and incredibly nourishing, and this Slow Cooker Sweet Potato Black Bean Chili hits that sweet spot perfectly. It is a vibrant, plant-based powerhouse that relies on the natural sweetness of potatoes and the smoky depth of chipotle and cumin to create a complex flavor profile. This “dump-and-go” recipe is a lifesaver for busy weekdays, allowing the slow cooker to do the heavy lifting while the ingredients meld together into a thick, comforting stew that will have your whole house smelling like a cozy Tex-Mex kitchen.
The texture of this chili is a delightful departure from your standard bean soup. The sweet potatoes break down just enough to thicken the base, while the addition of quinoa provides a subtle, protein-packed “pop” that mimics the heartiness of traditional meat-based chilis. You get chunky bites of tender potato, creamy black beans, and crisp bell peppers in every spoonful. It strikes a beautiful balance between earthy, smoky, and slightly sweet, making it a crowd-pleaser for vegans and meat-eaters alike who are looking for a stick-to-your-ribs meal.
To round out the experience, the toppings are where you can really let your creativity shine. A bright squeeze of fresh lime juice is essential to lift the smoky spices, and I highly recommend a generous topping of creamy avocado and sharp red onion for a bit of crunch. Whether you’re serving it in big bowls for a family dinner or meal-prepping it for a week of healthy lunches, this chili only gets better as it sits. It’s a versatile, freezer-friendly staple that proves healthy eating can be both easy and incredibly delicious.
Sweet Potato Black Bean Chili Recipe
Slow Cooker Sweet Potato Black Bean Chili makes for the ultimate cold weather comfort dish. With the perfect balance of sweetness and spice, this slow cooker recipe will make its way into your winter staples with just one bite.
Ingredients
2 medium sweet potatoes, peeled and cubed
1 medium yellow onion, finely chopped
1 poblano pepper, seeds removed, finely chopped
4 garlic cloves, minced
2 (15-oz.) cans black beans, rinsed and drained
1 (15-oz.) can dark red kidney beans, rinsed and drained
2 (14.5-oz.) cans fire-roasted diced tomatoes with green chilies
1 cup vegetable broth (sub beef or bone broth if not making vegetarian)
2 Tbsp. tomato paste
2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. smoked paprika
1 tsp. dried oregano
2 tsp. kosher salt
Instructions
- Grease a 6- to 8-quart slow cooker with non-stick cooking spray. Combine all chili ingredients; stir well to combine.
- Cook on LOW for 8 hours, or HIGH for 4 hours, until the sweet potatoes are tender. Serve with your favorite toppings.