Save This sweet potato and black bean chili is my answer to effortless comfort food on even the busiest weeks. Packed with hearty vegetables and finished in the slow cooker without any hands-on fuss it is my go-to for easy family dinners or prepping healthy lunches for days.
I pulled this recipe together one night when I wanted something filling and nourishing after a long day. The leftovers became my favorite lunch all week long and the flavors only got better over time.
Ingredients
- Sweet potatoes: diced for natural sweetness and heartiness select firm ones with unblemished skin
- Black beans: add protein and satisfying texture choose canned for convenience but look for low-sodium or organic
- Diced tomatoes: provide tangy brightness and a brothy base opt for fire-roasted if available
- Bell pepper: brings crunch and freshness any color will work pick one that feels heavy for its size
- Onion: creates a savory foundation yellow or white both work be sure it is firm
- Vegetable broth: ties everything together choose a flavorful low-sodium brand for the best result
- Chili powder: gives smoky warmth use a fresh blend for bold flavor
- Cumin: deepens the Tex Mex taste try whole seeds for toasting then grind
- Salt and pepper: elevate all flavors taste and season as needed
Instructions
- Prep the Vegetables:
- Peel and dice sweet potatoes into even pieces so they cook uniformly. Chop bell pepper and onion into small chunks. This helps every bite have a balanced flavor and texture.
- Layer in the Ingredients:
- Add sweet potatoes black beans diced tomatoes bell pepper and onion to your slow cooker. Pour in the vegetable broth so everything is evenly moistened. Sprinkle chili powder cumin salt and pepper evenly on top for consistent seasoning.
- Stir to Combine:
- Using a large spoon thoroughly mix everything. This ensures each veggie and bean gets coated with spices and nothing sticks to the bottom.
- Cook the Chili:
- Set the slow cooker to low for six to eight hours or high for three to four hours. Cover tightly and avoid lifting the lid so heat stays trapped and the veggies cook down to tender perfection.
- Finish and Serve:
- Stir the chili well. Taste and adjust salt or pepper as you like. Ladle into bowls and serve hot. Top with optional avocado lime or crispy tortilla strips for crunch and creaminess if you wish.
Save Black beans are my favorite part of this dish. I love their creamy bite and how they absorb all the chili flavor after hours of slow cooking. Once after serving this to my extended family my uncle was shocked to learn it was vegan but he had gone back for seconds before asking.
Storage Tips
Store leftovers in an airtight container in the fridge for up to five days. The flavors get more robust each day. For longer storage portion chili into freezer safe containers after it cools it can freeze for up to three months.
Ingredient Substitutions
Swap kidney beans or pinto beans if black beans are not on hand. Butternut squash works in place of sweet potatoes. If you like more heat chop in some jalapeño or add smoked paprika for complex spice. Water can stand in for broth in a pinch.
Serving Suggestions
Brighten each bowl with fresh cilantro a squeeze of lime or sliced green onions. Tortilla chips served on the side add a fun crunch. Sometimes I spoon leftovers over a baked potato or use it as a filling for burritos.
Cultural and Historical Notes
Chili has deep roots in southwestern and Tex Mex cuisine with countless variations. This plant based adaptation keeps all the richness but celebrates humble ingredients and simplicity. It is a modern homage to communal sharing and resourceful home cooking.
Seasonal Adaptations
Add sweet corn kernels in summer for a burst of freshness Stir in chopped kale or spinach near the end of cooking in winter for extra greens Try diced zucchini or carrots for more veggie variety
Success Stories
I first brought a slow cooker full of this chili to a neighborhood potluck. It disappeared faster than any meat dish on the buffet and several people asked for the recipe that night. Now it is my secret weapon for feeding a crowd.
Freezer Meal Conversion
Let the finished chili cool fully before portioning into single meal containers. Freeze flat for easy stacking. Thaw overnight in the fridge or reheat directly from frozen on the stovetop with a splash of broth to loosen.
Save This chili fits weeknight dinners and celebrations alike keeping everyone full and happy. Enjoy every spoonful with your favorite toppings.
Recipe FAQs
- → Can this be made on the stovetop?
Yes, combine ingredients in a large pot. Simmer covered on medium-low heat for 30–40 minutes, until sweet potatoes are tender.
- → What toppings go well with this chili?
Try avocado slices, lime wedges, tortilla strips, fresh cilantro, or vegan sour cream for extra flavor.
- → Is it possible to add more protein?
Absolutely! Add cooked quinoa or extra black beans for a higher protein boost while keeping it vegan.
- → Can I use other vegetables?
Corn, zucchini, or carrots make great additions. Simply add with other vegetables and cook as directed.
- → How can I make this meal spicier?
Increase the chili powder or add diced jalapeños, chipotle in adobo, or red pepper flakes to taste.