Sweet Potato & Black Bean Vegetarian Chili – Crock Pot Recipe
This Sweet Potato & Black Bean Vegetarian Chili is a hearty, flavorful, and nutritious crockpot recipe perfect for a comforting meal. Packed with fiber-rich sweet potatoes, protein-packed black beans, and vibrant vegetables, this chili offers a delicious twist with warm cinnamon and classic chili spices. Slow-cooked to perfection, it’s an easy, wholesome dish ideal for busy days and family dinners.
- Prep Time: 15 minutes
- Cook Time: 6 hours (Low) or 3.5 hours (High)
- Total Time: 6 hours 15 minutes (Low) or 3 hours 45 minutes (High)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker (Crockpot)
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 2 medium sweet potatoes, peeled and diced
- 2 cans black beans, drained and rinsed
- 1 can diced tomatoes, fire-roasted for extra flavor
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
Spices
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and pepper, to taste
Optional Liquids
- 1/2 to 1 cup vegetable broth (optional, for thinner consistency)
Toppings and Garnishes
- Greek yogurt or sour cream
- Sliced green onions
- Chopped fresh cilantro
- Sliced jalapeños
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 everything prepped makes the cooking process smooth and efficient.
- Optional Sauté for Extra Flavor: Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the chopped onion for about 5 minutes until translucent. Add the garlic and bell peppers, cooking for another 3 minutes. Stir in chili powder, cumin, and cinnamon, toasting the spices for 1 minute to deepen the flavors. This step is optional but recommended if you have the time.
- Combine Ingredients in the Crockpot: Transfer the sautéed vegetables to the crockpot. Add diced sweet potatoes, black beans, diced tomatoes (with or without their juice depending on your desired thickness), and any remaining spices. If you prefer a thinner chili, pour in 1/2 to 1 cup vegetable broth or water.
- Cook Low and Slow: Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours. Stir the chili halfway through cooking if possible to promote even cooking and flavor distribution. The slow cook time allows flavors to meld beautifully, resulting in a rich and savory chili.
- Serve and Garnish: Spoon the chili into bowls and top with your choice of Greek yogurt or sour cream, sliced green onions, fresh cilantro, and jalapeños for heat. Enjoy your warm, nutritious meal!
Notes
- The optional sautéing step enhances flavor but can be skipped for a quicker prep.
- Add vegetable broth or water to adjust the chili’s consistency according to preference.
- Use fire-roasted diced tomatoes for a smokier depth of flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- To make this chili vegan, use a plant-based yogurt or omit the topping entirely.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 2.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 2.1 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: vegetarian chili, sweet potato chili, black bean chili, crockpot chili, slow cooker vegetarian meal, healthy chili recipe, meatless chili
