Slow Cooker Sweet Potato Black Bean Chili

Slow Cooker Sweet Potato Black Bean Chili brings smoky, cozy flavor to the table with very little hands-on work. Tender sweet potatoes and hearty black beans simmer with fire-roasted tomatoes, red bell pepper, poblano, and warm spices. The result is thick, colorful, and satisfying without feeling heavy.

A small amount of cocoa and cinnamon deepens the chili while letting the vegetables shine. Neither ingredient makes it taste sweet. Instead, they round out the tomatoes and smoky chipotle. Fresh lime and cilantro wake everything up just before serving.

This meatless slow cooker chili works beautifully for busy weekdays, casual gatherings, or make-ahead lunches. Spoon it into bowls with avocado, sour cream, sharp cheddar, or crunchy tortilla strips. The leftovers become even richer overnight, so tomorrow’s lunch is already looking especially good.

Recipe Yield: 8 servings

INGREDIENTS

2 lb sweet potatoes, peeled and cut into 3/4-inch cubes
2 (15 oz) cans black beans, drained and rinsed
1 (28 oz) can fire-roasted diced tomatoes, undrained
1 (8 oz) can tomato sauce
1 cup low-sodium vegetable broth
1 large yellow onion, diced
1 medium red bell pepper, diced
1 medium poblano pepper, seeded and diced
4 garlic cloves, minced
2 tbsp tomato paste
2 tbsp mild chili powder
1 tbsp ground cumin
1 1/2 tsp smoked paprika
1 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp chipotle chili powder
2 tsp unsweetened cocoa powder
1 1/2 tsp kosher salt, plus more to taste
1/2 tsp black pepper
2 tbsp extra-virgin olive oil
2 tbsp fresh lime juice
1/4 cup chopped fresh cilantro
Diced avocado, sour cream, shredded sharp cheddar, and tortilla strips, for serving (optional)

INSTRUCTIONS

1. Sauté the vegetables:
Heat the olive oil in a large skillet over medium heat. Add the onion, red bell pepper, and poblano. Cook for 5–6 minutes, stirring occasionally, until softened.

2. Bloom the seasonings:
Add the garlic, tomato paste, chili powder, cumin, smoked paprika, oregano, coriander, cinnamon, chipotle chili powder, and cocoa powder. Cook for 1 minute, stirring constantly, until fragrant.

3. Fill the slow cooker:
Transfer the vegetable mixture to a 6-quart slow cooker. Add the sweet potatoes, black beans, diced tomatoes, tomato sauce, vegetable broth, salt, and black pepper. Stir well.

4. Slow cook the chili:
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Begin checking at the earlier time. The sweet potatoes should pierce easily with a fork but still hold their shape.

5. Thicken and finish:
Mash about 1–1 1/2 cups of chili against the side of the slow cooker. Stir it back into the pot. Add the lime juice and cilantro, then taste and adjust the salt.

6. Adjust the consistency:
For thicker chili, cook uncovered on HIGH for 10–15 minutes. If it becomes too thick, stir in a small splash of warm vegetable broth.

7. Serve:
Ladle the chili into bowls and add avocado, sour cream, cheddar, tortilla strips, or your favorite toppings.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Cut evenly sized sweet potatoes: Keep the cubes close to 3/4 inch. Smaller pieces may become mushy, while larger cubes can remain firm.
• Check according to texture, not only time: Slow cookers vary considerably. The chili is ready when the sweet potatoes are tender but have not started falling apart.
• Season again after cooking: Sweet potatoes naturally soften strong flavors. Taste after adding the lime juice, then add another pinch of salt when needed.
• Enjoy even better leftovers: Refrigerate the cooled chili for up to 4 days or freeze it for up to 3 months. Add a splash of broth while reheating if it thickens.