Crockpot Sweet Potato and Black Bean Chili

This crockpot sweet potato and black bean chili is thick, hearty and full of cozy, smoky flavor. Tender cubes of sweet potato simmer with black beans, tomatoes, onion, red bell pepper and garlic in a savory broth seasoned with chili spices, cumin and smoked paprika. Prep takes about 10 minutes, then the slow cooker does the rest. A few mashed sweet potato cubes thicken it naturally, and a squeeze of fresh lime brightens every bowl. It is a meatless chili that even the meat lovers at the table will enjoy, and it feeds six to eight people.

Why You’ll Like This Crockpot Sweet Potato and Black Bean Chili

It is easy, nourishing comfort food that practically cooks itself.

• Ten minutes of prep: chop, add everything to the slow cooker and walk away.
• Hearty without meat: sweet potatoes and black beans make it filling and satisfying.
• Sweet and smoky: the natural sweetness of the potatoes balances the warm chili spices.
• Naturally thick: mashing a few cubes gives a rich texture without any flour.
• Endless toppings: everyone can build their own bowl.

Ingredients for Crockpot Sweet Potato and Black Bean Chili

Chili

• 2 large sweet potatoes, peeled and diced into 3/4-inch cubes
• 2 cans (15 oz each) black beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 2 to 3 tbsp chili seasoning
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 cup vegetable broth
• Salt and black pepper, to taste

To Serve

• 1 lime, cut into wedges
• Diced avocado, sour cream, chopped cilantro, shredded cheese or tortilla chips

Ingredient Notes

Sweet potatoes: Choose firm, orange-fleshed sweet potatoes. Cut them into even cubes so they all become tender at the same time.

Black beans: Rinsing the canned beans removes extra salt and the starchy liquid, which keeps the chili tasting clean. About 3 cups of home-cooked beans can replace the cans.

Chili seasoning: Start with 2 tablespoons and add more at the end if you want a bolder flavor. Seasoning blends vary in salt, so taste before adding extra salt.

Vegetable broth: It keeps the chili meatless. Chicken broth also works if that is what you have.

Lime: Do not skip the fresh lime. A little acidity right before serving wakes up all the flavors.

How to Make Crockpot Sweet Potato and Black Bean Chili

Step by Step

1. Prep the vegetables. Peel and dice the sweet potatoes, chop the onion and bell pepper and mince the garlic. Rinse and drain the black beans.
2. Load the slow cooker. Add the sweet potatoes, black beans, diced tomatoes with their juices, onion, bell pepper and garlic to a 6-quart slow cooker.
3. Season and add broth. Sprinkle in the chili seasoning, cumin, smoked paprika, about 1/2 teaspoon salt and a few pinches of black pepper. Pour in the vegetable broth and stir well.
4. Cook. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the sweet potatoes are fork-tender.
5. Thicken. Use a potato masher or the back of a spoon to mash a few sweet potato cubes against the side of the pot, then stir. The chili will turn thick and creamy.
6. Season and serve. Taste and add more salt, pepper or chili seasoning if needed. Squeeze in fresh lime juice, ladle into bowls and top with avocado, sour cream, cilantro, cheese or tortilla chips.

Tips for the Best Sweet Potato Chili

Keep the Lid On

Every time the lid comes off, the slow cooker loses heat and the cooking time gets longer. Check only near the end.

Do Not Overcook

Sweet potatoes can turn mushy if they cook far past tender. Start checking at the low end of the time range.

Mash Lightly

Mash only a handful of cubes. You want a thick broth with plenty of whole pieces left for texture.

Adjust the Consistency

If the chili is too thick, add a splash of warm broth. If it is too thin, cook uncovered on high for the last 30 minutes.

Set Up a Topping Bar

Put avocado, sour cream, cilantro, cheese, lime wedges and tortilla chips in small bowls on the table. Everyone can top their own chili, and it turns an easy weeknight dinner into something fun for the whole family.

Brighten at the End

Add lime juice and fresh cilantro just before serving so they stay fresh and vibrant.

Variations

• Spicy: add a diced jalapeño or a chipotle pepper in adobo sauce for smoky heat.
• Extra beans: swap one can of black beans for kidney or pinto beans.
• Add corn: stir in 1 cup of frozen corn during the last 30 minutes.
• With meat: brown 1 lb ground turkey or beef and add it with the vegetables.
• Stovetop: simmer everything in a covered pot for 30 to 35 minutes, until the sweet potatoes are tender.

Storage

Refrigerator: Let the chili cool, then store it in airtight containers for up to 5 days. The flavors get even better the next day.

Reheating: Warm it on the stovetop over medium heat or in the microwave, adding a little broth if it has thickened.

Freezer: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator, then reheat. Add fresh toppings after reheating.

Meal prep: Portion the chili into containers for easy lunches all week, keeping toppings separate. Cut the avocado and lime fresh each day so they stay bright and do not brown in the refrigerator.

Frequently Asked Questions

Do I need to cook the sweet potatoes first?

No. Raw diced sweet potatoes go straight into the slow cooker and become perfectly tender during cooking.

Is this chili vegan?

The chili itself is vegan when made with vegetable broth. Choose plant-based toppings or skip the sour cream and cheese.

Can I use dried black beans?

Yes, but cook them first. Use about 3 cups of cooked beans in place of the two cans.

How do I make it thicker?

Mash more sweet potato cubes or cook uncovered on high for the last 30 minutes so some of the liquid evaporates.