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5 from 5 vote

Black Bean Sweet Potato Chili

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!
Prep Time10 minutes
Cook Time6 hours
Course: Dinner, Lunch
Cuisine: American
Keyword: Crock Pot, gluten-free, slow-cooker, vegan
Servings: 6 servings
Calories: 183kcal
Author: Lora

Equipment

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!

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.

Nutrition

Calories: 183kcal | Carbohydrates: 34g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 273mg | Potassium: 763mg | Fiber: 1g | Sugar: 6g | Vitamin A: 469IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 0.5mg