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Sweet potato and black bean chili with tomatoes and red pepper in a bowl
CookingPassion

Crockpot Sweet Potato and Black Bean Chili

This crockpot sweet potato and black bean chili uses canned beans, tomatoes, and smoky spices for a hearty meatless slow cooker dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb (900 g) sweet potatoes, peeled and cut into ¾-inch cubes
  • 2 cans (15 oz / 425 g each) black beans, drained and rinsed, about 3 cups
  • 1 can (28 oz / 795 g) crushed tomatoes
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1½ cups (360 ml) low-sodium vegetable broth
  • 1 tablespoon mild chili powder blend
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon black pepper
  • 1 tablespoon lime juice

Equipment

  • 6-quart slow cooker
  • Vegetable peeler

Method
 

  1. 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 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. 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. 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. 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. 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

15 minutes prep; about 5–6 hours on LOW or 3–4 hours on HIGH. 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.