Crockpot Sweet Potato and Black Bean Chili
This crockpot sweet potato and black bean chili combines soft sweet potato cubes with black beans, tomatoes, and smoky paprika. It is a meatless dinner with a thick, spoonable texture and enough flexibility for rice, tortilla chips, or a simple bowl on its own.
The recipe starts with canned beans, so there is no soaking or separate bean-cooking step. The main timing check is the sweet potato: cut the cubes evenly and cook until a fork slides through the center without resistance.
Recipe at a Glance
| Servings | 6 |
|---|---|
| Timing | 15 minutes prep; about 5–6 hours on LOW or 3–4 hours on HIGH |
| Main equipment | 6-quart slow cooker |
Why Make This Recipe
- Canned beans make the preparation straightforward.
- Sweet potatoes add body as a few cubes soften into the sauce.
- Toppings can be added individually at the table.
Ingredient Notes and Substitutions
Use canned black beans that are already cooked. Drain and rinse them before measuring. This recipe is not written for dry beans, which need a different preparation and cooking method.
Cut peeled sweet potatoes into ¾-inch cubes. Oversized chunks can stay firm in an acidic tomato mixture. Onion and bell pepper should also be chopped fairly small.
Choose a mild American-style chili powder blend. Some products labeled chili powder are pure ground hot peppers and will make a much hotter meal. Start with the stated amount and adjust after cooking.
How to Make Crockpot Sweet Potato and Black Bean Chili
1. Cut the vegetables
Peel and cube the sweet potatoes, keeping the pieces about ¾ inch. Dice the onion and pepper. Place these vegetables and the minced garlic in a 6-quart slow cooker.
2. Add beans and sauce
Add the drained canned beans, crushed tomatoes, broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir thoroughly so the spices are distributed and the sweet potatoes are coated in the tomato mixture.
3. Slow cook
Cover and cook on LOW for about 5–6 hours or HIGH for 3–4 hours. Keep the lid on during cooking and check the appliance instructions for its recommended fill level.
4. Check for tenderness
Test several sweet potato pieces with a fork. If the centers are firm, continue cooking and check again. If the mixture becomes too thick before the potatoes soften, stir in a small splash of hot broth.
5. Adjust the texture
For a thicker chili, mash a few sweet potato pieces and beans against the side with a spoon, then stir. For a looser consistency, add hot broth a little at a time.
6. Finish and portion
Stir in the lime juice and taste for salt. Divide into six portions. Add any optional toppings only after portioning so leftovers are easier to store.
Tips and Troubleshooting
Keep the heat adjustable
Use mild chili powder in the pot and offer hot sauce at the table.
Avoid watery chili
Drain the canned beans well. Frozen vegetables can release extra water, so do not add a large unmeasured quantity.
Use the right potato cut
A consistent small dice helps the whole batch finish together. Cook to tenderness rather than relying only on the clock.
Variations
- Stir in 1 cup thawed corn during the last 20–30 minutes and allow the chili to become thoroughly hot again.
- Use cooked canned pinto beans in place of black beans, keeping the drained quantity the same.
Crockpot Sweet Potato and Black Bean Chili
Ingredients
Equipment
Method
- Peel and cube the sweet potatoes, keeping the pieces about ¾ inch. Dice the onion and pepper. Place these vegetables and the minced garlic in a 6-quart slow cooker.
- Add the drained canned beans, crushed tomatoes, broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir thoroughly so the spices are distributed and the sweet potatoes are coated in the tomato mixture.
- Cover and cook on LOW for about 5–6 hours or HIGH for 3–4 hours. Keep the lid on during cooking and check the appliance instructions for its recommended fill level.
- Test several sweet potato pieces with a fork. If the centers are firm, continue cooking and check again. If the mixture becomes too thick before the potatoes soften, stir in a small splash of hot broth.
- For a thicker chili, mash a few sweet potato pieces and beans against the side with a spoon, then stir. For a looser consistency, add hot broth a little at a time.
- Stir in the lime juice and taste for salt. Divide into six portions. Add any optional toppings only after portioning so leftovers are easier to store.
Notes
What to Serve With It
Serve with rice, warm tortillas, or a baked potato. Diced avocado, chopped cilantro, plain yogurt, and shredded cheese are optional toppings. Choose dairy-free toppings if that matters for your meal.
Storage and Reheating
Transfer to shallow containers and refrigerate within 2 hours, or 1 hour above 90°F (32°C). Keep refrigerated at 40°F (4°C) or below for 3–4 days. Freeze portions for up to 3 months for best quality. Thaw in the refrigerator, then reheat on the stove or in the microwave to 165°F (74°C). Bring the sauce to a boil while stirring; do not reheat cold chili in a slow cooker.
Frequently Asked Questions
Can I use dry black beans?
Not as a direct substitution. Use fully cooked canned beans for this recipe.
Is this chili vegan?
The base uses vegetable broth and no animal ingredients. Check the broth label and choose vegan toppings.
Can I make it less smoky?
Use sweet paprika instead of smoked paprika, or reduce the smoked paprika to ½ teaspoon.
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