This Crockpot Sweet Potato Black Bean Chili is the kind of meal that makes the house smell amazing all day long.
It’s hearty, a little smoky, super satisfying, and packed with feel-good ingredients. I’ve made this dozens of times when I want something warm, healthy-ish, and no-fuss.
Just dump it all in, turn on the slow cooker, and come back to something cozy and delicious.
Why I Love This Recipe
This recipe is a go-to in my house for so many reasons:
- It’s 100% hands-off after 10 minutes of chopping
- It’s hearty and filling without being heavy
- It tastes even better the next day
- It’s perfect for meal prep or feeding a crowd
- It uses pantry staples and budget-friendly ingredients
I first made this when I had friends coming over and not much time. I threw everything into the Crockpot in the morning, and by dinner, we had something warm and comforting that felt like a hug in a bowl.
Servings and Cook Time
Servings: 6
Cook Time: 6–8 hours on low or 3–4 hours on high (plus 10 minutes prep)
What You’ll Need
- 2 large sweet potatoes, peeled and diced (about 4 cups)
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) fire-roasted diced tomatoes
- 1 small red onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cups vegetable broth (low-sodium)
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt (plus more to taste)
- ¼ tsp black pepper
- Juice of 1 lime
- Optional toppings: chopped cilantro, sliced green onions, shredded cheese, sour cream, crushed tortilla chips
Pro Tips
- Dice your sweet potatoes small so they cook evenly and faster.
- Fire-roasted tomatoes give the best flavor, but regular diced tomatoes work too.
- Add a splash of lime juice before serving to brighten up the whole bowl.
- Don’t skip the toppings—they make it feel more like a full meal.
- Double the recipe and freeze half for later!
Tools Required
- 6-quart Crockpot or slow cooker
- Cutting board
- Sharp knife
- Can opener
- Measuring spoons and cups
- Wooden spoon
Substitutions and Variations
- Use white beans or kidney beans instead of black beans
- Add frozen corn for a little sweetness and texture
- Toss in cooked quinoa for added protein
- Use chicken broth instead of vegetable broth (if not vegetarian)
- Add a diced jalapeño for heat
Make Ahead Tips
You can chop all the veggies and store them in the fridge a day before. In the morning, just toss everything into the Crockpot and go.
How to Make Crockpot Sweet Potato Black Bean Chili
Step 1: Prep the Veggies
Peel and dice 2 large sweet potatoes (about 4 cups). Dice 1 red bell pepper, 1 green bell pepper, and 1 small red onion. Mince 3 garlic cloves.
Step 2: Add Everything to the Crockpot
Into the Crockpot, add the diced sweet potatoes, diced peppers, onion, garlic, 2 cans of black beans (drained and rinsed), 1 can of fire-roasted diced tomatoes, and 3 cups of vegetable broth.
Step 3: Add Seasonings
Sprinkle in 2 tsp chili powder, 1 tsp cumin, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper over the top.
Step 4: Stir It All Together
Use a wooden spoon to gently stir everything together until well combined.
Step 5: Cook Low and Slow
Cover and cook on low for 6–8 hours or high for 3–4 hours, until sweet potatoes are fork-tender and flavors have melded.
Step 6: Add Lime Juice
Once it’s done cooking, squeeze in the juice of 1 lime and stir again. This wakes up all the flavors.
Step 7: Serve It Up
Ladle the chili into bowls and top with sour cream, chopped cilantro, green onions, shredded cheese, or crushed tortilla chips.
Leftovers and Storage
Let leftovers cool completely, then store in an airtight container in the fridge for up to 5 days. It also freezes beautifully for up to 3 months. Reheat on the stove or in the microwave until hot.
Macros (Per Serving – Approximate)
- Calories: 310
- Protein: 13g
- Carbohydrates: 48g
- Fat: 6g
- Fiber: 14g
Why This Recipe Works (Quick Science)
The slow cooking allows the sweet potatoes to break down just enough to thicken the chili naturally, without needing flour or cornstarch. Black beans add protein and texture, while fire-roasted tomatoes give a deep, smoky flavor that usually takes hours to develop on the stove.
What to Serve With
- Warm cornbread or buttery biscuits
- A crisp green salad
- Rice or quinoa for extra bulk
- Tortilla chips for dipping
- A dollop of guac on top for extra flavor
Common Mistakes
- Overcooking on high: Sweet potatoes can get mushy fast. Keep it to 3–4 hours on high max.
- Not seasoning enough: Chili needs salt and spice. Always taste before serving and adjust.
- Adding ingredients too early: Don’t add anything dairy (like cheese or sour cream) into the Crockpot—save it for serving.
FAQ
Can I use canned sweet potatoes?
Not recommended—they’ll turn to mush in the Crockpot.
Can I make this on the stovetop instead?
Yes! Sauté veggies first, then simmer everything for about 30–40 minutes until sweet potatoes are soft.
Is this spicy?
Nope, it’s mild. Add jalapeños or hot sauce if you want heat.
Can I use frozen veggies?
Yep! Just toss them right in, no need to thaw.
Let’s Make It!
This Crockpot Sweet Potato Black Bean Chili is the kind of recipe that makes your kitchen feel like the coziest place on Earth. It’s easy, hearty, and full of flavor—and the best part? It basically cooks itself. If you try this recipe, drop a comment and let me know how it turned out or if you have any questions. I’d love to hear from you!