If you are on the hunt for a hearty, comforting meal that bursts with flavor and nutrition, look no further than this Sweet Potato & Black Bean Vegetarian Chili – Crock Pot. This delightful dish combines the natural sweetness of tender sweet potatoes with the earthy richness of black beans, all simmered slowly to develop deep, complex flavors. It’s the kind of chili that feels like a warm hug on a chilly day, yet it’s packed with wholesome ingredients that make it a nutritious choice for any meal. Whether you are a seasoned vegetarian or just looking to add more plant-based meals to your routine, this Sweet Potato & Black Bean Vegetarian Chili – Crock Pot is a winner you’ll want to make again and again.

Sweet Potato & Black Bean Vegetarian Chili – Crock Pot Recipe - Recipe Image

Ingredients You’ll Need

Getting the ingredients right is the secret to creating a chili that’s both vibrant and comforting. Each item plays a unique role to balance textures and flavors, from the creamy sweet potatoes to the smoky spices that tie everything together.

Sweet Potatoes: 2 medium-sized, peeled and diced, adding natural sweetness and creaminess.

Black Beans: 2 cans, drained and rinsed, for hearty protein and fiber.
Diced Tomatoes: 1 can (fire-roasted recommended), contributing tang, moisture, and a smoky depth.

Onion: 1 large, chopped, providing a savory base and subtle sweetness.
Bell Peppers: 1 red and 1 green, chopped, for color, crunch, and mild sweetness.

Garlic: 3 cloves, minced, infusing bold, aromatic flavor.
Chili Powder: 1 tablespoon, giving the chili its signature spicy warmth.
Cumin: 1 teaspoon, adding earthiness and a hint of nuttiness.

Cinnamon: 1/2 teaspoon, a surprising twist that brings warmth and complexity.
Salt and Pepper: To taste, for seasoning and balance.
Vegetable Broth (optional): 1/2 to 1 cup, if you like your chili a bit thinner and stew-like.

How to Make Sweet Potato & Black Bean Vegetarian Chili – Crock Pot

Step 1: Prepare Your Ingredients

Start by peeling and dicing your sweet potatoes to uniform chunks so they cook evenly. Chop the onion, red and green bell peppers, and mince the garlic. Drain and rinse the black beans to remove any excess sodium and improve their texture. Having everything ready upfront makes the cooking process smooth and enjoyable.

Step 2: Optional Sauté for Maximum Flavor

If you have a little extra time and want to amplify those cozy chili flavors, give the onions, bell peppers, and garlic a quick sauté. Warm a tablespoon of olive oil over medium heat. First, cook the onions until they become translucent and sweet, about 5 minutes, then add the garlic and bell peppers for another 3 minutes. Stir in the chili powder, cumin, and cinnamon, letting the spices toast gently for a minute to unlock their full aromatic potential. This step is totally optional but truly pays off with richer, deeper flavors.

Step 3: Combine Ingredients in the Crock Pot

Whether you sautéed the veggies or not, transfer them into your crock pot. Add in the diced sweet potatoes, black beans, and canned tomatoes with their juices. Pour in your vegetable broth if you prefer a thinner consistency—otherwise, leave it out for a thicker chili. Don’t forget to sprinkle any remaining spices on top and give everything a good stir to ensure all those fantastic flavors blend together.

Step 4: Cook Low and Slow

Set your crock pot to Low and let your chili work its magic over 6 to 8 hours—this slow simmering is what makes the Sweet Potato & Black Bean Vegetarian Chili – Crock Pot so rich, hearty, and satisfying. Short on time? Cook on High for 3 to 4 hours instead. Aim to stir it a couple of times during cooking if you can, which helps evenly cook the sweet potatoes and meld the flavors beautifully.

Step 5: Final Seasoning Adjustments

Once the cooking time is up, it’s time to taste and tweak. Add salt and pepper as needed, and consider a little extra cinnamon for warmth or crushed red pepper flakes for a spicy kick. This final touch makes the chili uniquely yours and ensures each spoonful delights your taste buds.

How to Serve Sweet Potato & Black Bean Vegetarian Chili – Crock Pot

Garnishes

Garnishes add that perfect finishing touch, bringing more flavors and textures to your bowl. A dollop of creamy Greek yogurt or sour cream adds cooling richness, while sliced green onions contribute a crisp, fresh bite. Don’t forget chopped cilantro, which provides a fragrant herbaceous lift, and if you like some heat, a few thin slices of jalapeños make an exciting pop of spice.

Side Dishes

This chili is a complete meal on its own, but pairing it with warm cornbread or a simple side salad can make your dinner feel extra special. Tortilla chips are also a fun option for scooping or dipping, adding satisfying crunch alongside the creamy chili. Rice or quinoa works beautifully to soak up every last flavorful bite, transforming the meal into a hearty feast.

Creative Ways to Present

For a fun twist, serve the Sweet Potato & Black Bean Vegetarian Chili – Crock Pot inside a hollowed-out baked sweet potato or over a bed of cheesy polenta. You can even top it with shredded cheese or avocado slices for extra indulgence. These creative presentations make it a fantastic dish for entertaining or simply pampering yourself on a cozy night.

Make Ahead and Storage

Storing Leftovers

This chili keeps wonderfully in the refrigerator for up to 4 days. Store it in airtight containers to maintain freshness and prevent any lingering odors from escaping. It’s excellent for leftovers and actually tastes better the next day when the flavors have fully settled in.

Freezing

Planning ahead is easy since this chili freezes beautifully. Let it cool completely, then portion it into freezer-safe containers or heavy-duty bags. It will keep for up to 3 months in the freezer, making it a perfect make-ahead meal for busy days or unexpected guests.

Reheating

To reheat, thaw overnight in the refrigerator or warm directly from frozen on the stove over low heat, stirring occasionally. Microwave reheating works well too—just cover and heat in short bursts, stirring in between to ensure even warmth without drying it out.

FAQs

Can I use dried beans instead of canned black beans?

Absolutely! If you prefer dried beans, soak and cook them ahead of time until tender. This can enhance the texture and reduce sodium levels, but make sure they are fully cooked before adding to the crock pot, or adjust the cooking time accordingly.

Is this chili spicy? How can I adjust the heat level?

This Sweet Potato & Black Bean Vegetarian Chili – Crock Pot has a mild to medium spice level thanks to the chili powder and optional jalapeños. You can easily reduce or increase the heat by adjusting the chili powder amount or skipping the jalapeños altogether.

Can I add other vegetables to this chili?

Definitely! Feel free to throw in zucchini, corn, or mushrooms to boost the veggie content and personalize the chili to your taste. Just chop them up and add along with the other ingredients in the crock pot.

What can I use instead of vegetable broth?

If you don’t have vegetable broth on hand, water works fine, though the broth adds a bit more flavor. You could also use a splash of tomato juice or a light mushroom broth for an extra umami kick.

Is this chili good for meal prep?

Yes, it’s excellent for meal prep! This crock pot chili stores well, freezes beautifully, and tastes just as wonderful reheated. It’s an easy way to enjoy nutritious and filling meals throughout the week.

Final Thoughts

This Sweet Potato & Black Bean Vegetarian Chili – Crock Pot is genuinely one of those recipes that becomes a beloved staple in your kitchen. It’s easy to prepare, satisfying, and offers a beautiful balance of flavors and textures that warm you from the inside out. Whether you’re cooking for family, friends, or just yourself, I wholeheartedly encourage you to dive into this recipe and enjoy every cozy, delicious bite.

Sweet Potato & Black Bean Vegetarian Chili – Crock Pot Recipe

★★★★★

5 from 18 reviews

Author: lina
Total Time: 6 hours 15 minutes to 8 hours 15 minutes (Low) or 3 hours 15 minutes to 4 hours 15 minutes (High)

Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Sweet Potato & Black Bean Vegetarian Chili is a hearty and flavorful crock pot recipe perfect for a cozy meal. Packed with nutritious ingredients like sweet potatoes, black beans, and fire-roasted tomatoes, it offers a delicious plant-based alternative that’s easy to prepare and slow-cooked to perfection. The blend of spices including chili powder, cumin, and a touch of cinnamon adds a warm, aromatic depth to this comforting chili, ideal for any season.

Instructions

Prepare the Ingredients: Peel and dice the sweet potatoes, chop the onion and bell peppers, mince the garlic, and drain and rinse the black beans. Having all ingredients ready will make the cooking process smooth and efficient.
Optional Sauté for Extra Flavor: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the onions for about 5 minutes until translucent, then add garlic and bell peppers and cook for another 3 minutes. Stir in chili powder, cumin, and cinnamon, toasting the spices for a minute to enhance their flavor. This step adds depth but can be skipped if short on time.

Combine All Ingredients in the Crockpot: Transfer the sautéed vegetables (or raw if you skipped sautéing) to the crockpot. Add the diced sweet potatoes, black beans, diced tomatoes, and remaining spices. Use the tomato juice for thicker chili or add vegetable broth if you want a stew-like consistency.
Cook Low and Slow: Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Stir the chili halfway through to promote even cooking and melding of flavors. This slow cooking allows the spices and ingredients to develop a rich, hearty taste.
Adjust Seasonings: Once cooking is complete, taste and adjust salt, pepper, or cinnamon as needed. For more heat, mix in crushed red pepper flakes. Serve hot with optional toppings such as Greek yogurt, green onions, cilantro, and jalapeños.

Notes

The optional sauté step is recommended for deeper flavor but can be omitted for quicker preparation.
Vegetable broth can be adjusted to reach your preferred chili consistency.
You can substitute black beans with pinto beans or kidney beans if preferred.

This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Add toppings like avocado or shredded cheese for extra richness if not vegan.

Prep Time: 15 minutes

Cook Time: 6 to 8 hours (Low) or 3 to 4 hours (High)
Category: Main Course, Chili
Method: Slow Cooker

Cuisine: American, Vegetarian

Nutrition

Serving Size: 1 cup
Calories: 250 kcal

Sugar: 6 g
Sodium: 400 mg
Fat: 4 g

Saturated Fat: 0.5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g

Carbohydrates: 45 g
Fiber: 10 g
Protein: 9 g

Cholesterol: 0 mg

Keywords: Sweet potato chili, black bean chili, vegetarian chili, crock pot chili, slow cooker recipes, healthy chili, plant-based dinner