Sweet Potato and Black Bean Vegetarian Crock Pot Chili Recipe
Introduction
This Sweet Potato & Black Bean Vegetarian Chili is a hearty, flavorful dish perfect for cozy nights. Made in the crock pot, it delivers rich spices and tender vegetables with minimal effort. Enjoy a comforting meal that’s both nutritious and satisfying.
Ingredients
- 2 medium-sized sweet potatoes, peeled and diced
- 2 cans black beans, drained and rinsed
- 1 can diced tomatoes (fire-roasted recommended)
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- Salt and pepper, to taste
- Optional: 1/2 to 1 cup vegetable broth for thinner consistency
Instructions
- Step 1: Peel and dice the sweet potatoes, chop the onion and bell peppers, and mince the garlic. Drain and rinse the black beans.
- Step 2: (Optional) In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté the onion until translucent, about 5 minutes. Add garlic and bell peppers, cooking for another 3 minutes. Stir in chili powder, cumin, and cinnamon; toast spices for 1 minute.
- Step 3: Transfer the sautéed vegetables (or raw vegetables if skipping sauté) into the crock pot. Add sweet potatoes, black beans, diced tomatoes, and remaining spices.
- Step 4: Cover and cook on Low for 6–8 hours or High for 3–4 hours. For thicker chili, use the canned tomato liquid; add vegetable broth if you prefer a thinner consistency.
- Step 5: Taste the chili once cooked and adjust seasoning with salt, pepper, or extra cinnamon. Add crushed red pepper flakes for more heat if desired.
Tips & Variations
- Sautéing the vegetables before adding them to the crock pot enhances flavor but can be skipped for quicker prep.
- Substitute sweet potatoes with butternut squash for a different twist.
- Add corn kernels or diced zucchini for extra vegetables.
- Top with Greek yogurt, sour cream, green onions, cilantro, or sliced jalapeños for added flavor and texture.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chili without a crock pot?
Yes, you can prepare this recipe on the stovetop. Simmer everything in a large pot over low heat for about 45 minutes to 1 hour, until the sweet potatoes are tender and flavors meld together.
Is this chili spicy?
This chili has a mild warmth from chili powder and cinnamon but is not very spicy. You can increase the heat by adding crushed red pepper flakes or diced jalapeños either during cooking or as a topping.
PrintSweet Potato and Black Bean Vegetarian Crock Pot Chili Recipe
This Sweet Potato & Black Bean Vegetarian Chili is a hearty, wholesome dish perfect for a cozy meal. Made in a crockpot, it’s packed with tender sweet potatoes, black beans, fire-roasted tomatoes, and vibrant bell peppers, seasoned with chili powder, cumin, and a hint of cinnamon for a warm twist. Whether you sauté the veggies first or toss everything in raw, this chili is slow-cooked to perfection and can be customized with creamy Greek yogurt, fresh cilantro, jalapeños, and green onions for a delightful finish.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours on Low or 3 to 4 hours on High
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 2 medium sweet potatoes, peeled and diced
- 2 cans black beans, drained and rinsed
- 1 can fire-roasted diced tomatoes
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
Spices
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and pepper, to taste
Optional Liquids
- 1/2 to 1 cup vegetable broth (optional, for thinner consistency)
Toppings and Garnishes
- Greek yogurt or sour cream
- Sliced green onions
- Chopped fresh cilantro
- Sliced jalapeños
Instructions
- Prepare the vegetables. Peel and dice the sweet potatoes, chop the onion and bell peppers, and mince the garlic. Drain and rinse the black beans thoroughly to ensure they’re ready for cooking.
- Sauté the aromatics (optional). To deepen the flavor, heat 1 tablespoon olive oil in a small skillet over medium heat. Sauté the onion for about 5 minutes until translucent, then add the garlic and bell peppers. Cook for an additional 3 minutes. Stir in chili powder, cumin, and cinnamon, letting the spices toast for about a minute.
- Combine ingredients in the crockpot. Transfer the sautéed vegetables into the crockpot. Add the diced sweet potatoes, black beans, diced tomatoes (with their juice), and any remaining spices. If you prefer a thinner chili, add 1/2 to 1 cup of vegetable broth or water now.
- Cook the chili. Cover the crockpot and set it to Low for 6 to 8 hours or High for 3 to 4 hours, allowing the flavors to meld and the sweet potatoes to become tender.
- Season to taste and serve. Once cooking is complete, taste the chili and adjust salt, pepper, or cinnamon as desired. For extra heat, add crushed red pepper flakes. Garnish with Greek yogurt or sour cream, sliced green onions, chopped cilantro, and jalapeños before serving.
Notes
- Sautéing the vegetables before adding to the crockpot is optional but enhances flavor.
- Adjust the liquid amount to achieve your preferred chili consistency—use canned tomato liquid for thicker chili or add vegetable broth for a stew-like texture.
- For a vegan topping option, substitute Greek yogurt or sour cream with a plant-based alternative.
- Spice levels can be adjusted by adding more chili powder or fresh jalapeños according to taste.
- This chili reheats well and tastes even better the next day.
Keywords: Sweet Potato Chili, Vegetarian Chili, Crock Pot Chili, Black Bean Chili, Slow Cooker Recipes, Healthy Chili, Meatless Chili
