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 delicious 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.
Crock Pot Sweet Potato Black Bean Chili
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 this chili recipe:
- budget friendly
- pantry ingredients
- really filling
Slow cooker black bean chili is budget friendly!
This recipe is for a meat free chili. It is totally vegetarian/vegan. Noone in my family missed the meat! 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!
Make chili with pantry ingredients
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!
Slow-cooker chili is low-fuss
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.
A chili that is nice and filling
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!
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 – 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.
- 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.
- 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 – The chili spices go so nicely with the natural sweetness of the sweet potatoes.
How to make Sweet Potato and Black Bean Chili?
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.
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.
The beauty of a slow cooked meal, you just have to set it and forget it!
Can I add roasted sweet potatoes to this chili?
Yes! The day I was making this, I was roasting sweet potatoes for another recipe (meal plan prep that I was doing for the week), so I added the roasted sweet potatoes at the end.
What to serve with chili?
Enjoy the chili as it is, or add on some of your favorite toppings. Here are some ideas of how to top it:
- sour cream
- shredded cheese (use your favorite dairy-free for vegan)
- hot sauce
- diced jalapeno peppers
- corn or tortilla chips
Serve 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).
Variations for this chili recipe:
- 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.
- Be a savvy shopper, and look for deals! Add in what you have on hand. The recipe is flexible to your taste!
- It’s SOOO good that we do recommend doubling the recipe to have leftovers for busy school or work nights!
- Serve with guacamole, avocado, cilantro…(or parsley, if you’re not a cilantro fan!).
- Kick up the heat with a splash of hot sauce when serving.
How to store leftovers?
Any sort of chili is great leftover. In fact, the flavor gets better over the next day or two.
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.
To reheat, place in a saucepan on medium heat (or use your microwave).
How to freeze chili?
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.
Just a quick request: if you enjoyed this black bean and sweet potato chili as much as we did, would you kindly leave us a 5-star rating and a short (or long!)comment–the ratings are what helps get our recipes and hard work discovered, so we can keep leaving you more delish recipes!
Your comments mean the world to me….and I really SMILE when I read them. Thank you so much! XX
Black Bean Sweet Potato Chili
- 1 Slow cooker
- 1 Instant Pot optional
- 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)
- 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.
- 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.