Sweet Potato Black Bean Chili Slow Cooker Recipe

This vegan favorite, mixes sweet potato, peppers, and beans for a hearty and healthy chili that’s great any day of the week—minus the meat.

Prep Time
< 30 minutes
Cook Time
7+ hours
    • 1 tablespoon olive oil
    • 1 onion, diced
    • 1 large sweet potato, diced into ½-inch pieces
    • 1 large bell pepper, diced
    • 3 cloves garlic, minced
    • 1 tablespoon chili powder
    • 1 teaspoon cumin
    • 1 teaspoon sea salt
    • 2 ½ cups vegetable broth
    • 1 can (8 ounces) tomato sauce
    • 1 can (15-ounces) black beans
    • 1 can (15-ounces) kidney beans
  1. In a saucepan on medium-high heat, add olive oil and onion and cook for 3 minutes until soft. Add sweet potato, bell pepper, garlic, chili powder, cumin, and salt, and cook for 2 more minutes.
  2. Transfer to your Crockpot® Slow Cooker, add vegetable broth, and stir to combine. Pour tomato sauce on top, and do not stir.
  3. Cover and cook on LOW for 7 to 8 hours.
  4. Turn slow cooker to WARM setting. Stir in black beans and kidney beans, and let sit for 10 minutes for the chili to thicken.
  5. Taste, adjusting salt and seasoning as desired.
  6. Garnish with cilantro, avocado, and/or a squeeze of fresh lime or lemon juice.
  7. Enjoy!
Soups And Stews
Slow Cooker