Sweet Potato & Black Bean Vegetarian Chili – Crock Pot

Ingredients

• 2 mediumsweet potatoes, peeled and diced
• 2 cansblack beans, drained and rinsed
• 1 candiced tomatoes (fire-roasted recommended)
• 1 largeonion, chopped
• 1red pepper, chopped
• 1green pepper, chopped
• 3 clovesgarlic, minced
• 1 tablespoonchilli powder
• 1 teaspooncumin
• 1/2 teaspooncinnamon
• to tastesalt and pepper
• optionalvegetable stock, Greek yoghurt or sour cream, for topping

Instructions

1. 1

   Prepare the vegetables

   Dice the peeled sweet potatoes and chop the onion and peppers. Mince the garlic, then rinse and drain the black beans.

2. 2

   Sauté the vegetables

   If you like, cook the onion in olive oil until translucent. Add the garlic and peppers and cook for a few more minutes, then stir in the spices until fragrant.

3. 3

   Fill the slow cooker

   Add the sautéed vegetables to the slow cooker with the sweet potatoes, black beans, tomatoes and any remaining spices.

4. 4

   Cook the chilli

   Cover and cook on low for 6–8 hours or on high for 3–4 hours.

5. 5

   Season and serve

   Taste and adjust the seasoning before serving.

What is sweet potato and black bean chilli?

Chilli is a broadly adaptable, spice-seasoned stew, with versions influenced by many cuisines and traditions. This meat-free take combines black beans and sweet potato with tomatoes, peppers and warming spices.

The slow cooker does most of the work, giving the ingredients time to soften and mingle. Fire-roasted tomatoes, if you use them, add a smoky note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 9g protein, 42g carbs, 3g fat.

The sweet potatoes and beans provide most of the carbohydrate, while the beans also contribute protein. The listed olive oil for sautéing and optional yoghurt or sour cream add fat; serve with a fresh salad or vegetables if you want to round out the plate.

Choosing the ingredients

Sweet potatoes: Cut them into evenly sized pieces so they soften at a similar pace during the long cook.

Black beans: Drain and rinse them before adding; this removes the canning liquid and lets the chilli’s own seasonings come through.

Tomatoes: Fire-roasted diced tomatoes are suggested for extra smoky flavour, while ordinary diced tomatoes also work.

The optional sauté

Sautéing the onion first softens it and brings out its savoury sweetness. Adding the garlic and peppers for a few minutes before stirring in the spices helps release their aroma.

This step is optional: the recipe also works by transferring the prepared ingredients straight to the slow cooker.

How to judge doneness

The chilli is ready when the sweet potato is tender and the beans are heated through. Check a piece of potato with a fork; it should yield without falling apart completely.

Slow cookers vary, so use the stated cooking time as a guide and check towards the end of the chosen setting.

Seasoning and texture

Chilli powder and cumin give the dish its savoury warmth, while a little cinnamon complements the sweet potato. Taste and adjust the salt and pepper just before serving.

For a looser consistency, add vegetable stock if desired. Add a little at a time so the chilli does not become thinner than you like.

Serving ideas

Serve it by itself or alongside rice or cornbread. A spoonful of Greek yoghurt or sour cream is an optional cool, creamy topping.

For a more substantial plate, pair a bowl with rice or cornbread and add a fresh side such as a simple salad.

Recipe notes & tips

• Cut the sweet potatoes into similar-sized pieces for more even cooking.
• Rinse and drain the beans well before adding them.
• Keep the lid on during cooking to retain heat and moisture.
• Check the sweet potatoes near the end of the cooking time for tenderness.
• Taste the chilli before serving and adjust the salt and pepper.

Variations

• Add extra vegetables: Stir in chopped courgette or carrots with the other ingredients.
• Make it smokier: Use fire-roasted tomatoes as suggested.
• Increase the heat: Add chilli flakes to taste.
• Change the beans: Substitute another drained and rinsed tinned bean.
• Add a topping: Finish each bowl with Greek yoghurt or sour cream.

Common mistakes to avoid

• Uneven potato pieces: Cut them to a similar size so they cook at the same rate.
• Too much stock: Add it gradually, since excess liquid can make the chilli thin.
• Lifting the lid repeatedly: Keep it covered so the slow cooker can maintain its heat.
• Overcooking the sweet potato: Check for tenderness towards the end of the cooking time.
• Underseasoning: Taste at the end and adjust the salt and pepper before serving.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat in a saucepan over a gentle heat or in the microwave until piping hot, stirring occasionally.

Frequently asked questions