Name: Crockpot Sweet Potato and Black Bean Chili
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 8
Cuisine: American
Ingredients: 2 large sweet potatoes (about 4–5 cups), peeled and cut into ¾-inch cubes; 2 (15-ounce) cans black beans, drained and rinsed; 1 large yellow onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 4 cloves garlic, minced; 1 (28-ounce) can fire-roasted diced tomatoes (with juices); 2½ cups vegetable broth; 3 tablespoons chili powder; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1 teaspoon salt (or to taste); ½ teaspoon black pepper; Optional garnishes: fresh cilantro, green onions, lime wedges, avocado slices

This hearty Crockpot Sweet Potato and Black Bean Chili features tender chunks of sweet potato paired with protein-rich black beans in a richly spiced tomato broth. It’s a satisfying, nutrient-packed vegan chili that simmers effortlessly in your slow cooker, delivering sweet, smoky comfort and wholesome goodness in every bowl.

Why You’ll Love This Recipe

This Crockpot Sweet Potato and Black Bean Chili is a true crowd-pleaser that brings together the natural sweetness of sweet potatoes with the earthy heartiness of black beans in one comforting pot.

The combination creates a perfectly balanced bowl — sweet meets savory, with warm spices weaving through a rich tomato base that feels both familiar and exciting. It’s 100% vegan and gluten-free, loaded with fiber, vitamins, and plant-based protein that keeps you full and satisfied for hours.

The slow cooker makes it incredibly easy: chop a few ingredients, add everything, and come home to a house smelling like heaven. It’s budget-friendly, fantastic for meal prep, and family-friendly, with flavors that only improve the next day.

Whether you’re cooking for a busy weeknight, feeding a crowd, or looking for healthy comfort food, this vibrant chili delivers maximum flavor with minimal effort.

Yield: 8 generous servings

Crockpot Sweet Potato and Black Bean Chili

Hearty vegan crockpot chili with sweet potatoes and black beans in a smoky, spiced tomato broth — easy nourishing comfort.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

2 large sweet potatoes (about 4–5 cups), peeled and cut into ¾-inch cubes
2 (15-ounce) cans black beans, drained and rinsed
1 large yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 (28-ounce) can fire-roasted diced tomatoes (with juices)
2½ cups vegetable broth
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon salt (or to taste)
½ teaspoon black pepper
Optional garnishes: fresh cilantro, green onions, lime wedges, avocado slices

Instructions

Prep your colorful ingredients with love — Peel and cube the sweet potatoes into even ¾-inch pieces, dice the onion and bell peppers, mince the garlic, and drain the black beans.
Layer the sweet potatoes first — Place the sweet potato cubes into the bottom of your crockpot to create a naturally sweet and hearty base.
Add the hearty black beans — Pour in the drained and rinsed black beans for satisfying protein and texture.
Toss in the aromatic vegetables — Scatter the diced onion, red and green bell peppers, and minced garlic over the potatoes and beans.
Pour in the tomatoes and broth — Add the fire-roasted diced tomatoes with their juices, then pour over the vegetable broth to build a rich, flavorful liquid base.
Sprinkle the warming spices — Measure in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir everything gently but thoroughly so the spices coat every piece evenly.
Set it and let magic happen — Cover the crockpot and cook on LOW for 6–8 hours or on HIGH for 4 hours, until the sweet potatoes are fork-tender.
Check and fine-tune the flavor — In the last 30 minutes, taste the chili. Adjust salt or add more chili powder or a pinch of cayenne for extra heat.
Brighten it up — Stir in a generous squeeze of fresh lime juice or a splash of apple cider vinegar to lift and balance all the sweet and smoky notes.
Serve with warmth and joy — Ladle the hot chili into bowls and garnish with fresh cilantro, green onions, or creamy avocado slices. Enjoy with cornbread, rice, or tortilla chips for the ultimate cozy meal.

Notes

This recipe is naturally gluten-free and oil-free. Sweet potatoes release natural starches that help thicken the chili nicely as it cooks. Leftovers thicken further and reheat beautifully — perfect for meal prep or freezing. If you prefer a thicker consistency, remove the lid for the final 30–45 minutes on high.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 104Total Fat 2gSaturated Fat 0gUnsaturated Fat 1gSodium 706mgCarbohydrates 21gFiber 6gSugar 5gProtein 4g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Cut sweet potatoes into uniform ¾- to 1-inch cubes so they cook evenly and stay tender without turning mushy.
For richer flavor, quickly sauté the onion, garlic, and bell peppers in a skillet for 5 minutes before adding to the crockpot.
Taste and adjust spices in the last 30 minutes — slow cookers can mellow heat, so add extra chili powder or a pinch of cayenne if you like it spicier.
Stir in a splash of lime juice or apple cider vinegar at the end to brighten the sweetness of the potatoes and balance the flavors.
If the chili becomes too thick, add a little extra vegetable broth; if too thin, remove the lid for the final 30–45 minutes on high to thicken.

Ingredients Notes

Sweet potatoes bring natural sweetness, vibrant orange color, and a creamy-soft texture while being packed with vitamin A, fiber, and antioxidants. Black beans add hearty texture and excellent plant-based protein — rinse canned beans well to reduce sodium.

Fire-roasted diced tomatoes contribute a subtle smoky depth that elevates the entire broth. Bell peppers, onion, and garlic form the savory aromatic base, while vegetable broth keeps everything perfectly moist without any animal products.

The warm spice blend of chili powder, cumin, smoked paprika, and oregano delivers classic chili comfort with a touch of smokiness. These everyday, wholesome ingredients come together effortlessly for a dish that tastes complex yet requires very little hands-on time.

Variations and Substitutions

Make this chili your own by swapping black beans for kidney beans, pinto beans, or chickpeas. Replace sweet potatoes with butternut squash or regular potatoes for a different twist. Add extra vegetables like diced zucchini, corn, or carrots for more color and nutrition. For a spicier kick, stir in diced jalapeños, green chiles, or a dash of chipotle powder.

Boost the protein further by adding a handful of rinsed lentils or quinoa during the last hour. To make it creamier without dairy, swirl in a little coconut milk or unsweetened plant-based yogurt at the end. Adjust the broth amount for a thicker stew or soupier consistency. These simple swaps keep the recipe fully vegan while letting you use what you have and create exciting new versions every time.

Storage Options

Allow the chili to cool completely before storing. Refrigerate in airtight containers for up to 5 days — the flavors meld beautifully and often taste even better on day two or three.

For longer storage, portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth if the texture thickens too much.