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Crock Pot Sweet Potato Black Bean Chili

A hearty chili made with sweet potatoes and black beans, perfect for cozy family gatherings and busy weeknights.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, peeled and diced
  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes with juice
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by peeling and dicing the sweet potatoes. Chop the onion, bell pepper, and mince the garlic.
Cooking
  1. In your slow cooker, add the diced sweet potatoes, drained black beans, diced tomatoes (with their juice), chopped onion, minced garlic, and chopped bell pepper.
  2. Pour in the vegetable broth and sprinkle in the chili powder, cumin, salt, and pepper. Stir everything together until well mixed.
  3. Cover the Crock Pot and set it on low for 6-8 hours, or on high for 3-4 hours. The longer it cooks, the better the flavors will develop.
Serving
  1. Once done, stir your chili again and taste for seasoning. Serve hot, and don’t forget those delicious toppings!

Notes

For substitutions, kidney or pinto beans work as well. You can replace sweet potatoes with regular potatoes if preferred. To store leftovers, keep in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat on the stove over medium heat, adding broth if needed.