Sweet Potato Black Bean Chili (Printable Version)

Wholesome chili with sweet potatoes, black beans, bold spices. Easy slow cooker comfort, vegan and gluten-free.

# What You’ll Need:

→ Chili Base

01 - 2 medium sweet potatoes, peeled and diced
02 - 1 can (15 ounces) black beans, drained and rinsed
03 - 1 can (14.5 ounces) diced tomatoes with juices
04 - 1 bell pepper, chopped
05 - 1 small onion, chopped
06 - 2 cups vegetable broth

→ Seasoning

07 - 1 tablespoon chili powder
08 - 1 teaspoon ground cumin
09 - Salt to taste
10 - Black pepper to taste

# Step-by-Step Guide:

01 - Place sweet potatoes, black beans, diced tomatoes with juices, bell pepper, onion, vegetable broth, chili powder, cumin, salt, and pepper in the slow cooker. Stir until thoroughly mixed.
02 - Cover and cook on low setting for 6 to 8 hours or on high for 3 to 4 hours, until sweet potatoes are fork-tender.
03 - Stir well, taste, and adjust seasoning if needed. Ladle hot chili into serving bowls.

# Additional Tips::

01 -
  • Uses budget-friendly pantry staples
  • Completely vegan and gluten free so everyone can enjoy
  • Minimal prep just chop stir and walk away
  • Makes a big batch ideal for meal prep or freezer meals
02 -
  • High in plant based protein and fiber for lasting fullness
  • Meal prep and freezer friendly so you can always have a nourishing dinner ready
  • No common allergens making it welcome at any table
03 -
  • Always cut sweet potatoes to the same size so they cook evenly.
  • Stir well before serving to reincorporate any beans or spices that have settled. Chili is forgiving but seasoning at the end makes all the difference in drawing out its Tex Mex magic.
Go Back