This Vegan Sweet Potato Black Bean Chili is the ultimate slow cooker comfort food-hearty, flavorful, and packed with plant-based protein. Made with tender sweet potatoes, black beans, and smoky spices, it's a healthy, one-pot meal that's easy to prep and perfect for meal planning, cozy nights, or feeding a crowd.
This article contains affiliate links which support us at no extra cost to you.
Jump To
- 💖Why we love black bean sweet potato chili
- 🛒 Ingredients
- How to make Sweet Potato and Black Bean Chili?
- What toppings to serve with the best bean chili recipe?
- Serve sweet potato chili with cornbread:
- 📃 Substitutions & Variations for Easy Sweet Potato and Black Bean Chili
- 🫙 Leftover and Storing
- FAQ's
- Some other vegan recipes you'll love:
- Sweet Potato Black Bean Chili with Slow Cooker
Black Bean Sweet Potato Chili is the perfect meal to serve on Meatless Monday or simply any weeknight. A vegan twist on chili made in the slow cooker, this chili is so hearty and delicious!
This Black Bean Sweet Potato Chili Recipe is gluten-free, dairy-free, egg-free, nut-free, grain-free, soy-free, vegetarian, and naturally vegan.
As soon as the temperatures drop a little, it is time to make some chili! Our family really loves this simple to make chili recipe. It is not only filling, but super flavorful! It is so much fun to serve with your favorite toppings.
If you are a traditional chili fan, this black bean and sweet potato version just might surprise you with how tasty it is. Your family or friends will be impressed! Trust me, no one will miss the meat. Everyone will be asking for seconds!
💖Why we love black bean sweet potato chili
- Easy: Great for meal prep lunches or an easy weeknight chili dinner.
- Delicious: Hearty and satisfying with a perfect blend of flavors.
- Nutritious: Made with wholesome ingredients like sweet potatoes and black beans, this is a gluten-free chili recipe the whole family will enjoy.
- Cooking options: Healthy slow cooker chili that cooks itself-ideal for busy nights. Can be made in either a slow cooker or an Instant Pot for convenience and flexibility. Or make it stove-top!
Could a chili that is made without any meat be filling? Yes! You'll be surprised how satisfying a bowl of this tasty chili is! So comforting and flavorful...let's get onto the recipe!
🛒 Ingredients
Here is all you need to make this flavorful chili (full printable recipe below):
- Onion - white, yellow or a red onion.
- Green Bell Peppers - Optional (if you like the flavor, add them in).
- Minced Garlic- I always have a jar of fresh minced garlic in oil on hand and use it all week in different recipes. But mince 1-2 cloves (according to your taste).
- Black Beans - Black beans add satisfying plant protein. Use only black beans, or use a combo of beans (pinto or light kidney would work fine in this recipe)
- Plum or diced tomatoes - If you happen to have fire-roasted tomatoes and don't mind the spice, use those.
- Chili Powder - Must have spice for your chili.
- Cumin
- Paprika - A touch of sweet or smoked paprika
- Cayenne Pepper (optional)- Just a touch is all you need! If you can handle the heat, add more.
- Oregano
- Coconut aminos - Coconut aminos add a touch of umami! Tastes sort of like soy, but is soy-free and slightly sweet (does NOT taste like coconut). If you like soy sauce, add that instead.
- Sea salt
- Vegetable Broth - Make sure it's low-sodium (or use your own homemade veggie broth).
- Sweet Potatoes - Sweet potatoes bring a natural sweetness and creaminess to this vegan chili recipe.
Here is all you need to make this flavorful chili (full printable recipe below):
How to make Sweet Potato and Black Bean Chili?
This vegan crockpot chili comes together in just minutes of prep time. Then the slow cooker does all the work. Any sort of slow cooker (I have a Crock Pot and a couple other types of slow cookers) is all you need to make this meal.
If you're short on time, try the Instant Pot method for a faster take on this sweet potato black bean chili.
Gather up all the ingredients.
Add the ingredients into the slow cooker.
Cover and set on high for 3-4 hours or if you have more time, let it slowly cook away for 6-8 hours, or just until the potatoes are tender.
If you happen to be roasting up sweet potatoes for another recipe, or for meal prep, reserve some for the chili. Stir the roasted potatoes in at the end.
The beauty of a slow cooked meal, you just have to set it and forget it! The recipe card below has Instant Pot and stove-top instructions, too!
What toppings to serve with the best bean chili recipe?
Customize your plant-based chili with fresh avocado, cilantro, and a squeeze of lime for brightness. Here are some ideas of how to top it:
- chives
- sour cream
- shredded cheese (use your favorite dairy-free for vegan)
- a splash of hot sauce
- diced jalapeno peppers
- corn or tortilla chips
- cornbread
- guacamole
- avocado chunks or slices
- cilantro
- parsley
Serve sweet potato chili with cornbread:
My family absolutely loves cornbread! It is so easy to make your own cornbread totally from scratch. Try out my recipe grandmother's buttermilk cornbread! Super simple to make and it is so delicious crumbled into the chili or eaten on the side warm freshly baked (it's just DELISH).
📃 Substitutions & Variations for Easy Sweet Potato and Black Bean Chili
- Use your Instant Pot to make this chili! It's great if you're in a time crunch. Just add all the ingredients into your Instant Pot. Set it to HIGH pressure for 12 minutes with a quick release on the pressure.For a spicier chili, increase the amount of cayenne pepper or add chopped jalapeños.
- If you prefer a milder flavor, reduce the amount of chili powder and cayenne pepper.
- Feel free to add other vegetables like bell peppers, or even corn.
- Substitute black beans with kidney beans or pinto beans.
- Use vegetable stock instead of vegetable broth for a richer flavor.
- Add a dollop of sour cream or Greek yogurt as a topping for added creaminess.
- Serve the chili over rice or with warm tortillas for a hearty meal.
- You could use butternut squash as substitute for the sweet potatoes
- It's SOOO good that we do recommend doubling the recipe to have leftovers for busy school or work nights!
🫙 Leftover and Storing
Any sort of chili is great leftover. In fact, the flavor gets better over the next day or two.
- Refrigerate: As soon as it's cooled down completely, store any leftovers in an air tight container. Stays fine in the refrigerator for up to 5 days.
- Reheat: To reheat, place in a saucepan on medium heat (or use your microwave).
- Freeze: Once it's completely cooled down, place in a freezer safe container or in zipped lock freezer bags. You could separate out individual portions in small zipped lock bags and freeze. Defrost overnight in the refrigerator and heat up the next day when ready to enjoy.
FAQ's
Yes, you can! Since the chili is meat-free, you probably have most of the ingredients on hand and in your pantry to put this together today! We always have some sort of canned beans on hand. Open up your pantry, and get this chili going in your Crock Pot today!
Yes, it is. Making a chili in your Crock Pot is one of the easiest things to do! It really is so simple. You just add all the ingredients into the slow-cooker and let it do the work.
Yes, this recipe is for a meat free chili. It is totally vegetarian/vegan. Since it is meat-free, it is really economical to make.
If you're trying to cut back on cooking with meat during the week, this chili needs to be added to your recipe list. A great addition to your next Meatless Monday!
Yes, you could use pinto beans. The chili will turn out the same.
Yes, they are! They are packed with antioxidants, vitamins, and minerals. High fiber and protein, they are naturally gluten-free and vegan.
Black beans have a very earthy flavor. They are the perfect ingredient to be seasoned with aromatics like garlic and onions and seasonings. Bay leaves and cumin are a really great addition to black beans.
Yes, you can! They are already cooked, so they need to be heated up. But if you buy basic black beans, you will have to season them up when you heat them up.
In order to reduce their sodium content, black beans should be drained and rinsed.
Yes, if you roast up some potatoes, you could add them cut into cubes towards the end so they don't get too mushy.
Absolutely! This easy vegan chili keeps for days and reheats beautifully.
Yes, it's a naturally gluten-free chili recipe that's also vegan and nut-free.
Some other vegan recipes you'll love:
- Papaya Black Bean Salad>>So nutritious and tasty! Serve it on taco night!
- Sweet Potato and Black Bean Empanadas>>One of my favorite recipes!!
- Sautéed Dandelion Greens with Garlic Recipe>> SO easy to make and so flavorful!
- Easy Lentil Bolognese >> DELICIOUS! Make it with your favorite pasta or zucchini noodles. Lovely also with polenta.
- No Bean Butternut Squash Chili
Did you make this and love it? Please RATE THE RECIPE below:)
I would LOVE IT if you can leave me a star rating and a review down below and let me know your thoughts! It means the world to me to hear how you liked it.
Please Subscribe and give a follow on Instagram, Facebook, Pinterest, and TikTok xx
Sweet Potato Black Bean Chili with Slow Cooker
Equipment
- 1 Instant Pot optional
- 1 large sauce pan
Ingredients
- 3 medium sweet potatoes peeled and cut into 1-inch cubes (about 4 cups)
- 2 15 oz cans black beans drained and rinsed
- 1 small onion diced
- 1 15 ounce can diced tomatoes, or tomato sauce
- 1 Tablespoon coconut aminos
- 1 cup low-sodium vegetable broth or water (add more, if needed)
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon cayenne or to taste
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh lime juice optional
- Fresh cilantro for garnish (optional)
Instructions
SLOW COOKER INSTRUCTIONS
- In a 6 qt. slow cooker, place all the ingredients, stirring to combine.
- Set heat to HIGH and cook for 3-4 hours or until the sweet potatoes are tender.
- Or you could set heat to LOW and cook 6-8 hours or until sweet potatoes are tender.
- Check the chili as it's cooking, and if it seems too thick for your taste, add a bit more broth or water.
- When it is ready, add in the fresh lime juice and cilantro, or parsley (if using). Check the seasoning and add salt and pepper, if needed.
- Ladle out to bowls and garnish with desired topping. Serve with jalapeño slices, and lime wedges (optional). If you have avocado, add a couple slices on top.
- Add fresh lime juice (if using), and additional toppings, if desired.
INSTANT POT INSTRUCTIONS
- Place all the ingredients in a 6-quart pressure cooker, stirring to combine.
- Cover and cook on high pressure for 12 minutes, then quick release the pressure.
- Add fresh lime juice (if using), cilantro (or parsley) and additional toppings, if desired. Enjoy!
STOVE TOP INSTRUCTIONS
- In a large pot over medium heat, heat the oil. Add the onions and cook until they are translucent and soft.
- Add sweet potato, salt, and spices. Stir to combine and cook for 3 minutes.
- Add in the tomatoes, coconut aminos, and vegetable stock.
- Stir mixture together and bring to a low boil. When it reaches a low boil, lower heat to medium-low and let simmer.
- Stir in black beans, cook for 20-30 minutes more, until it's thickened and the sweet potatoes are fork tender. Enjoy with your favorite toppings!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Serve with avocado slices, chopped jalapeño, cilantro, parsley, sour cream.
- If using hot sauce, you could add at the end.
- This chili is great for leftovers (flavor gets better the next day). You could store the chili in an airtight container (or jar)in the refrigerator for up to 5 days, or freeze for up to 3 months.
This is the 2nd time I've tried this. It's just delicious! I eat a bowl every day for lunch!One of my favorite vegetarian recipes.