Crock Pot Sweet Potato Black Bean Chili

Your New Favorite Comfort Food is Waiting in the Crock Pot

Hey there, friend! Let’s talk about the ultimate question on a busy day: what’s for dinner? You want something that feels like a warm, cozy hug in a bowl, but you also want it to be nourishing, easy, and maybe even make you feel like a total kitchen rockstar with minimal effort. Sound familiar? I’ve been there more times than I can count, and that’s exactly why this Crock Pot Sweet Potato Black Bean Chili is my go-to, my hero, my secret weapon.

This isn’t just any chili. This is a meatless marvel that’s so hearty and satisfying, even the most devoted carnivores at your table will be asking for seconds. Imagine tender, melt-in-your-mouth sweet potatoes swimming in a smoky, spiced broth, with plump black beans adding a wonderful, fiber-rich heartiness. The best part? You probably have most of the ingredients in your pantry right now, and the slow cooker does almost all the work for you. We’re talking 15 minutes of quick chopping in the morning, and by dinnertime, your house will smell incredible and a delicious, wholesome meal will be ready and waiting. So, grab your favorite crock pot, and let’s make a big, beautiful pot of comfort together.

A Chili That Tastes Like a Cozy Autumn Day

This recipe always takes me right back to my first tiny apartment after culinary school. My kitchen was about the size of a postage stamp, but I had my trusty, hand-me-down Crock Pot and a serious desire to feed my friends good food without blowing my budget. One crisp October afternoon, a bunch of us were planning a hike, and I volunteered to handle dinner afterwards. The challenge? I had a vegetarian, a gluten-free friend, and a serious hunger to contend with.

I stared into my pantry and saw a bag of sweet potatoes and a few cans of black beans. Inspiration struck! I threw everything together with a heavy hand on the smoked paprika, crossed my fingers, and we headed out the door. When we returned, cold and tired, the entire apartment was filled with the most incredible, smoky aroma. That first spoonful was pure magic—sweet, spicy, smoky, and so incredibly comforting. It was a hit, and it’s been a staple in my recipe rotation ever since. It’s a reminder that the best meals aren’t about fancy techniques; they’re about good food shared with good people.

Gathering Your Flavor Powerhouses

Here’s everything you’ll need to create this flavor fiesta. The beauty of chili is its flexibility, so I’ve included some of my favorite swaps and chef insights right alongside each ingredient.

• 1 large onion, diced: This is our flavor base. Yellow or white onions work perfectly here, lending a subtle sweetness as they cook down.
• 2 green bell peppers, diced: They add a fresh, slightly bitter counterpoint to the sweet potatoes. Feel free to use red or yellow bell peppers for a sweeter, milder flavor.
• 4 teaspoons minced garlic: Because is it even a recipe if it doesn’t start with garlic? Use fresh for the best flavor, but the jarred stuff works in a pinch!
• 4 cans (15 oz each) black beans, drained and rinsed: Chef’s Tip: Rinsing the beans is crucial! It washes away that starchy canning liquid, which helps the chili have a better texture and makes it easier on your digestion. For a from-scratch option, you can use about 6 cups of cooked dried black beans.
• 2 cans (15 oz each) diced tomatoes: These create the saucy base of our chili. I love using the kind with green chiles for an extra little kick, but plain diced tomatoes are great, too.
• 6 cups vegetable or chicken broth: Using broth instead of water gives the chili a much deeper, richer flavor. Go for vegetable broth to keep it vegetarian!
• 4 medium sweet potatoes, peeled and diced: The star of the show! They break down slightly, thickening the chili and giving it a natural sweetness that balances the spices. Try to cut them into uniform, ½-inch cubes so they cook evenly.
• 2 tablespoons chili powder: This is our main spice event. It’s a blend of spices that gives chili its classic flavor.
• 2 teaspoons ground cumin: My absolute favorite spice. It adds a warm, earthy, and slightly smoky depth that is essential to any good chili.
• 2 teaspoons smoked paprika: This is the secret weapon! It doesn’t add much heat, but it gives a incredible, smoky bacon-like flavor that makes this meatless chili taste incredibly rich.
• 1 teaspoon cayenne pepper (optional): For my heat-seekers! This is where you control the fire. Start with ½ a teaspoon if you’re sensitive, or leave it out entirely.
• 2 teaspoons dried oregano: A classic herb that adds a subtle, aromatic complexity.
• 2 teaspoons salt: Essential for making all those flavors pop! You’ll adjust this at the end, but this is a good starting point.

Let’s Build the Chili, Step by Step

Okay, apron on! This is the easy part. We’re basically doing a glorious “dump-and-go” method, but with a little chef-ly love along the way.

1. Prep Your Veggies: First things first, let’s get chopping. Dice your onion and bell peppers into a nice, even dice—this isn’t just for looks; it ensures they cook at the same rate. Peel and cube those sweet potatoes. Chef’s Hack: If you’re prepping this the night before, you can store your chopped onion, peppers, and sweet potatoes in a sealed container in the fridge. In the morning, you’re already 90% done!
2. The Big Combine: Now for the fun part. Take your trusty slow cooker and add the diced onion, bell peppers, and minced garlic. Next, add the drained and rinsed black beans, the diced tomatoes (with their juices!), and the diced sweet potatoes. Pour in the broth.
3. Spice It Up! Sprinkle all those beautiful spices—the chili powder, cumin, smoked paprika, optional cayenne, dried oregano, and salt—right over the top. Chef’s Tip: I like to sprinkle the spices evenly across the surface rather than dumping them in one spot. This helps distribute the flavor more evenly throughout the chili without having to stir too much and break up the tender sweet potatoes later.
4. Give It a Gentle Stir: Using a large spoon, gently stir everything together until the spices are mixed in and the ingredients are well-combined. Don’t worry if it looks a little brothy right now; the sweet potatoes will release their starch and thicken it up beautifully as they cook.
5. Set It and (Almost) Forget It: Pop the lid on your Crock Pot and set it to LOW for 5-6 hours. Why low and slow? Cooking on low allows the flavors to meld together gently and gives the sweet potatoes time to become perfectly tender without turning to mush. If you’re in a serious time crunch, you can cook it on HIGH for 3-4 hours, but the low-and-slow method is always my preference for the best flavor.
6. The Final Taste Test: After about 5 hours, your kitchen should smell amazing. Carefully remove the lid (watch out for the steam!) and give the chili a stir. Taste it! This is the most important step. Does it need more salt? A pinch more smoked paprika? Adjust the seasoning until it tastes perfect to you. If you’re using the optional lime juice, stir it in now right before serving. This little splash of acidity brightens up the entire dish and makes all the flavors sing.

How to Serve Your Masterpiece

Now for the best part: loading up your bowl! Chili is all about the toppings. They add different textures and flavors that make each bite exciting. Here’s how I love to serve it:

Ladle the hot chili into deep, wide bowls. Then, let the topping bar begin! I set out little bowls of:

• Creamy Elements: A dollop of plain Greek yogurt or sour cream is fantastic for cutting through the spice and adding a cool, creamy contrast.
• Fresh Herbs: A generous sprinkle of chopped fresh cilantro adds a burst of freshness.
• Avocado: Sliced avocado or a quick scoop of guacamole adds a rich, buttery texture.
• Cheese, Please: A handful of shredded sharp cheddar cheese or crumbled cotija cheese melts into the hot chili deliciously.
• A Little Crunch: Don’t forget the crunch! Tortilla strips, crushed tortilla chips, or even a few salty Fritos are the perfect finishing touch.

This chili is a complete meal in a bowl, but it’s also fantastic served over a bed of fluffy rice or with a side of warm, buttery cornbread for dipping.

Make It Your Own: Delicious Twists & Swaps

One of the things I love most about this recipe is how adaptable it is. Feel free to get creative and make it work for you!

• Smoky Chipotle Kick: For a deeper, smokier heat, add 1-2 finely chopped chipotle peppers in adobo sauce. This is my absolute favorite variation—it adds an incredible complexity.
• Add a Pop of Sweetness: Stir in 1 cup of corn kernels (frozen, canned, or roasted) during the last 30 minutes of cooking. The sweet corn pairs perfectly with the sweet potatoes and black beans.
• Make it “Meatier”: For a heartier, protein-packed version, stir in 1-2 cups of cooked, crumbled ground turkey or lean ground beef when you add the other ingredients. You could also add a cup of quinoa for a complete protein boost.
• Pumpkin Power: For a fun fall twist, replace one of the sweet potatoes with a 15-ounce can of pure pumpkin puree. It makes the chili incredibly thick and velvety.
• Butternut Squash Swap: No sweet potatoes? Use an equal amount of peeled, diced butternut squash instead. It has a similar sweet, hearty quality.

Chef Emily’s Notebook

This recipe has evolved so much since that first accidental batch in my apartment! I’ve learned that the type of chili powder you use can make a big difference—I’m currently obsessed with an ancho chili powder for its fruity, mild heat. I also used to be nervous about salting as I went, but trust me, salting the pot at the beginning layers the flavor so much better than just adding salt at the end. The funniest kitchen fail related to this chili? I once accidentally used cinnamon instead of cumin. Let’s just say it was a very… interesting flavor profile. We ordered pizza that night, and I learned to always label my spice jars clearly!

Your Chili Questions, Answered!

Q: My chili is too thin. How can I thicken it?
A: No worries! This happens sometimes. You have a few options: 1) Mash some of the sweet potatoes against the side of the crock pot with a fork—they’ll dissolve into the broth and thicken it naturally. 2) Mix 2 tablespoons of cornstarch with ¼ cup of cold water to create a slurry. Stir this into the chili, turn the crock pot to HIGH, and let it cook for another 15-20 minutes, uncovered, until thickened.

Q: Can I make this chili on the stove or in an Instant Pot?
A: Absolutely! For the stovetop: Sauté the onion and peppers in a large pot until soft. Add the garlic and spices and cook for 1 minute until fragrant. Add everything else, bring to a boil, then reduce heat and simmer for 30-45 minutes, until sweet potatoes are tender. For the Instant Pot: Use the sauté function for the onions/peppers/garlic. Add everything else, seal the lid, and cook on HIGH pressure for 8 minutes. Let the pressure release naturally for 10 minutes, then quick release the rest.

Q: How long will leftovers last?
A: This chili is arguably even better the next day! Let it cool completely and store it in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.

Q: Is it really okay to just dump everything in without sautéing first?
A> Yes! That’s the beauty of the slow cooker. Sautéing the onions and garlic first would deepen the flavor a bit, but I’ve made it both ways a hundred times, and the “dump-and-go” method is still absolutely delicious. It’s a trade-off for ultimate convenience, and it’s a trade I’m willing to make on a busy day!

Nourishment in Every Bowl

While I’m all about flavor first, it feels great to know that what you’re eating is also fueling your body. This chili is a nutritional powerhouse! The sweet potatoes are loaded with Vitamin A (over 400% of your daily needs in one serving!), which is great for eye and skin health. The black beans provide a fantastic source of plant-based protein and fiber, keeping you full and satisfied while supporting a healthy gut. The spices, like cumin and chili powder, are packed with antioxidants. It’s naturally gluten-free and can easily be vegan if you use vegetable broth and skip the dairy toppings. It’s a meal that truly satisfies your taste buds and your body.

Approximate Nutritional Info per Serving (1/12 of the recipe, without toppings): Calories: 265, Protein: 12g, Carbohydrates: 38g, Fat: 5g, Fiber: 12g.

Wrapping It All Up

Well, there you have it! My beloved, soul-warming, crazy-easy Crock Pot Sweet Potato Black Bean Chili. I hope this recipe becomes a trusted friend in your kitchen, just like it is in mine. It’s proof that eating well doesn’t have to be complicated or time-consuming. It’s about throwing a bunch of good, real food into a pot and letting time and heat work their magic.

I’d love to hear how it turns out for you! Did you add the chipotle? What was your favorite topping? Snap a picture and tag me on social @TastyChow so I can see your beautiful creations. Until next time, happy cooking, and may your bowl always be full of something delicious!

With love and a full spoon,
Emily