Hey there, fellow food lovers! If you’re looking for a cozy, nourishing dish that practically makes itself, then you’ve got to try my slow cooker sweet potato black bean chili. Seriously, it’s a game changer! I love whipping this up on a chilly day, letting it simmer while I go about my business. The smell that wafts through the house is just heavenly! Plus, it’s packed with wholesome ingredients, making it not just delicious but also super healthy. Sweet potatoes bring that perfect touch of natural sweetness, while black beans add protein and a hearty texture that fills you up without weighing you down. And the best part? It’s vegan, so everyone can enjoy it! You can toss everything in the slow cooker and forget about it for hours—what could be easier? You’ll have a vibrant, flavorful chili waiting for you when it’s time to eat. Trust me, this dish will quickly become a staple in your home, just like it has in mine!

Why You’ll Love This Recipe

It’s bursting with flavor from sweet potatoes, black beans, and spices.
Super healthy and packed with nutrients, making it a guilt-free indulgence.
Completely vegan, so everyone can enjoy a hearty bowl.
Hands-off cooking thanks to the slow cooker—just set it and forget it!
Perfect for meal prep; it freezes beautifully for quick meals later.
Customizable with your favorite toppings like avocado, cilantro, or hot sauce.
Great for feeding a crowd or family, with generous servings for all!

Ingredients for Slow Cooker Sweet Potato Black Bean Chili

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 medium sweet potatoes, diced into bite-sized pieces
1 can black beans, drained and rinsed for a cleaner taste
1 can diced tomatoes (with juices for extra flavor)
1 cup vegetable broth (choose low-sodium for better control over salt)
1 onion, chopped (yellow or white works best)
2 cloves garlic, minced (add more if you love that garlic punch!)
1 bell pepper, chopped (any color you like—red, green, or yellow)
1 tablespoon chili powder (adjust based on your spice preference)
1 teaspoon cumin (for that earthy depth)
1 teaspoon paprika (smoked paprika adds an amazing twist!)
Salt and pepper to taste (always taste as you go!)

How to Prepare Slow Cooker Sweet Potato Black Bean Chili

Making this slow cooker sweet potato black bean chili is as easy as pie! I promise you, with just a few simple steps, you’ll have a delicious, hearty meal waiting for you. Let’s dive right in!

Step-by-Step Instructions

First things first, grab your slow cooker. Seriously, this is where all the magic happens!
Start by peeling and dicing your sweet potatoes into bite-sized pieces. You want them to be small enough to cook through, but not so small that they turn to mush. Aim for about 1-inch cubes.
Next, drain and rinse your black beans. This step is crucial—it helps remove excess sodium and ensures a cleaner flavor in your chili. Just give them a quick rinse under cold water in a colander.
Now, it’s time to layer your ingredients in the slow cooker. Begin by adding the diced sweet potatoes, followed by the black beans, the can of diced tomatoes (don’t forget to include those tasty juices!), and the vegetable broth. This liquid will help everything cook down beautifully.
Then, chop up your onion and bell pepper. I like to use a mix of colors for that pop of vibrancy, but use whatever you have on hand! Toss them right into the slow cooker along with the minced garlic.
Now, let’s spice things up! Sprinkle in that tablespoon of chili powder, along with the cumin and paprika. These spices are what give the chili its signature flavor, so don’t skimp on them. Add salt and pepper to taste—adjust this to your liking!
With everything in the pot, grab a large spoon and give it all a good stir to combine the flavors. You want to make sure those sweet potatoes and beans are well-coated with the spices and liquids.
Now, cover your slow cooker with the lid. If you’re cooking on low, set it for 6-8 hours. If you’re a bit more pressed for time, go for high and set it for 3-4 hours. Either way, you’ll end up with delicious chili!
As it cooks, resist the urge to peek too often! Every time you open the lid, you let all that delicious steam escape. But do stir it once or twice during cooking if you can; it helps everything blend together.
When it’s done cooking, give it a good stir before serving. This helps to meld all those flavors together beautifully. And trust me, your kitchen is going to smell amazing!

And there you have it—your very own slow cooker sweet potato black bean chili, ready to be enjoyed! You can serve it with your favorite toppings, or just dive in as is. Enjoy!

Nutritional Information

Before diving into this delicious chili, it’s good to know what you’re getting in terms of nutrition! Keep in mind that these values can vary based on the specific ingredients and brands you use, so they’re just estimates. Each serving (about 1 cup) packs approximately 250 calories, with 1g of fat and 10g of protein to keep you feeling full and satisfied. You’ll also get around 50g of carbohydrates, including a hearty 12g of fiber, which is perfect for digestion. Plus, with only 4g of sugar and no cholesterol, this chili is a wholesome choice for any meal!

Tips for Success

Want to take your slow cooker sweet potato black bean chili to the next level? Here are some of my favorite tips! First off, don’t be afraid to adjust the spices! If you like it spicy, add more chili powder or even a dash of cayenne pepper. For a milder flavor, stick to the original amounts. Also, remember that the longer you cook it, the deeper the flavors will develop, so if you can, let it go for the full 8 hours on low.

Serving suggestions are key here! I love topping my chili with creamy avocado slices, a sprinkle of fresh cilantro, or even a dollop of vegan sour cream for that extra indulgence. And if you have leftovers, why not serve it over rice or quinoa for a filling meal? Lastly, this chili freezes beautifully, so make a big batch and save some for those busy weeknights! Trust me, you’ll be glad to have it on hand!

Variations of Slow Cooker Sweet Potato Black Bean Chili

If you’re feeling adventurous or just want to shake things up a bit, there are so many fun variations you can try with this slow cooker sweet potato black bean chili! First up, consider adding some corn for a sweet crunch that pairs wonderfully with the chili’s flavors. You can toss in a cup of frozen corn right at the start, and it’ll cook down perfectly! If you love heat, why not throw in some diced jalapeños or a splash of hot sauce? It adds a nice kick!

For an extra layer of flavor, experiment with different spices. Smoked paprika can give it a lovely depth, or you might try a pinch of cinnamon for a surprising twist. You can also play around with the beans—kidney beans or pinto beans work just as well if you want to mix things up a bit. And don’t forget about the greens! Stirring in some chopped kale or spinach during the last hour of cooking adds a pop of color and nutrition. Enjoy exploring these variations!

Storage & Reheating Instructions

If you find yourself with leftovers of this delicious slow cooker sweet potato black bean chili, you’re in for a treat! To store, simply let the chili cool down to room temperature, then transfer it to an airtight container. It’ll stay fresh in the refrigerator for up to 5 days—just make sure to label it so you don’t forget about it in the back! For longer storage, you can freeze it for up to 3 months. When you’re ready to enjoy it again, thaw in the fridge overnight, then reheat on the stove over medium heat or in the microwave until warm. Stir well to bring back that nice, hearty texture!

FAQ About Slow Cooker Sweet Potato Black Bean Chili

Got questions about my slow cooker sweet potato black bean chili? I’ve got answers! One common question is, “Can I use fresh beans instead of canned?” The answer is yes, but you’ll need to soak them overnight and adjust the cooking time since dried beans take longer to cook. Another question I get is, “How can I make it spicier?” If you’re a heat lover, feel free to add diced jalapeños or a pinch of cayenne pepper to really turn up the heat!

You might wonder, “Is this chili gluten-free?” Absolutely! All the ingredients are naturally gluten-free, making it a great option for those with dietary restrictions. And what about leftovers? Leftover chili can be stored in the fridge for up to 5 days or frozen for about 3 months, so you can enjoy this delicious meal later. Lastly, “Can I add other vegetables?” Definitely! Feel free to throw in some zucchini, carrots, or even corn for extra flavor and texture. Enjoy experimenting!

Slow Cooker Sweet Potato Black Bean Chili: A Cozy Delight

Author: Lisa
Prep Time: 15 minutes
Cook Time: 6-8 hours
Total Time: 6-8 hours 15 minutes
Yield: 4 servings 1x
Category: Chili
Method: Slow Cooker
Cuisine: American
Diet: Vegan

Print Recipe

Description

A hearty and healthy slow cooker sweet potato black bean chili packed with flavor.

Instructions

Place sweet potatoes, black beans, diced tomatoes, and vegetable broth in the slow cooker.
Add onion, garlic, bell pepper, chili powder, cumin, paprika, salt, and pepper.
Stir to combine all ingredients.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Stir before serving to mix flavors.

Notes

Adjust spices to your taste.
Serve with avocado or cilantro for extra flavor.
This chili freezes well.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 4g
Sodium: 300mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 12g
Protein: 10g
Cholesterol: 0mg

Keywords: slow cooker sweet potato black bean chili

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