Slow Cooker Sweet Potato Black Bean Chili
User Reviews
4.2
Slow Cooker Sweet Potato Black Bean Chili
Description
The Slow Cooker Sweet Potato Black Bean Chili starts with roasting tender chunks of sweet potato to concentrate their natural sweetness. Separately, onions, bell peppers, and garlic are sautéed with chili powder, cinnamon, and a pinch of cayenne and salt to build a flavorful base. These components, along with black beans and canned tomatoes, are combined in a slow cooker to simmer slowly. This method integrates the spices and allows the sweet potato to soften further, resulting in a chili that balances savory, spicy, and sweet notes. Roasting the sweet potato ahead also reduces overall cooking time on chili day.
The chili has a thick, chunky texture with soft vegetable pieces and creamy black beans. Its mild heat level can be adjusted by varying the cayenne pepper amount. Serving it with fresh toppings like sliced avocado, cilantro, jalapeño, or cashew sour cream adds cooling and fresh elements that complement the rich chili. This dish works well as a standalone meal or alongside simple sides like rice or cornbread.
This recipe is part of a vegetarian freezer meal prep series, meaning it can be prepared in advance and stored for later meals. Roasting the sweet potato a day or two ahead is suggested to streamline the cooking process. Leftovers can be refrigerated and reheated, making it practical for batch cooking.
Ingredients
- 1 Tablespoon olive oil divided, 1 teaspoon
- 1 sweet potato peeled and chopped, medium
- 1 yellow onion chopped
- 2 red bell pepper chopped, or orange bell pepper
- 2 cloves garlic minced
- 1 15 oz black beans drained and rinsed, canned
- 1 28 oz diced tomatoes canned
- 2 Tablespoons chili powder
- 1 sea salt 1/2 teaspoon
- pinch cayenne pepper
- pinch cinnamon
- avocado cilantro, sliced jalapeño, cashew sour cream, for topping
Instructions
- Preheat oven to 375°F. Add sweet potato chunks to a baking sheet, toss with 1 teaspoon of olive oil and sprinkle with sea salt. Roast for 25-30 minutes, until tender. This step can be done a day or two in advance.
- Start prepping chili by adding 1 Tablespoon olive oil to a skillet. Once oil is hot, add in the chopped onion, bell peppers and garlic. Sauté for 5-7 minutes until onions are fragrant and translucent. Add chili powder, salt, cayenne and cinnamon. Toss to combine and cook for 1 minute longer.
- Transfer cooked onions and peppers into your slow cooker. Add in roasted sweet potato chunks, black beans and diced tomatoes. Cook on high for 2-3 hours or low for 4-5 hours.
- When ready to serve, top with your favorite chili toppings like avocado, cilantro, jalapeño or even cashew sour cream.
Notes
- Roast the sweet potatoes a day or two in advance to save time on chili prep day.
- Feel free to customize toppings such as avocado, cilantro, sliced jalapeño, or cashew sour cream for added flavor and texture contrast.
- This chili freezes well, making it convenient for meal prep and batch cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 274kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Fiber | 13g | 52% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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