Black Bean and Sweet Potato chili is one of my favorite dinners to make. This vibrant vegetarian chili is filling and flavorful and can be made stove top or in the slow cooker!
I’ve been on quite the chili kick lately, and this vegetarian chili with black beans and sweet potatoes is a new favorite of mine.
It’s filling, flavorful, and a total one pot wonder, making cleanup a breeze.
YES PLEASE!
I make mine on the stove, but you could easily make it in the slow cooker too. I’ll include instructions for both in this post (and the recipe card) so you can choose which cooking method works best for you!
Our soccer season just started so I have a feeling I’ll be making this one in the crock-pot a bunch while we juggle practice and games throughout the week.
Chili Ingredients
- extra virgin olive oil
- onion
- garlic
- sweet potato
- jalapeño
- canned black beans
- canned crushed fire roasted tomatoes
- canned petite diced tomatoes
- canned black beans
- cocoa powder (my fav little chili secret ingredient)
- chili powder
- ground cumin
- smoked paprika
- sea salt
For an extra-thick chili feel free to use canned tomato sauce in place of the petite diced tomatoes. The chili is great both ways!
For a spicier chili, add the whole jalapeño (minus the stem) – using the seeds to kick up the heat. You can also add crushed red pepper flakes or ground cayenne pepper to spice things up even further. Let your tastebuds be your guide.
Tasty Topping Options
- sliced jalapeños
- sour cream (regular or vegan)
- sliced or cubed avocado
- fresh salsa or pico de gallo
- grated cheddar cheese (skip for vegan)
- fresh cilantro or chopped scallions
- fresh or pickled onions
- crispy corn chips
Instructions
For the stove-top version you’ll do a little sauté of the onion, sweet potato and jalapeño, then add the garlic and spices and cook until fragrant.
Next add the remaining ingredients and increase heat until chili starts to boil. Reduce heat to an active simmer and cook covered for 25 minutes or until sweet potatoes are deliciously tender.
Slow Cooker Instructions
If you’d like to make it in the slow cooker, this recipe makes an excellent dump and go dinner for busy weeknights!
You’ll drain and rinse the black beans but be sure to add the tomato juices to the crock-pot. Because we’re not sautéing the vegetables to soften them in this case, you’ll want to add a little extra liquid to the pot. A cup of vegetable broth should do the trick! Seal slow cooker lid and cook on high for approx. 3-4 hours or on low for 5-6 hours until the sweet potatoes are gloriously tender and easily cut with a fork.
Black Bean and Sweet Potato Chili
I straight up LOVE this flavorful vegetarian chili and I’m so excited for you to try it! It’s fantastic the first day and somehow even better the next day. The recipe yields 6 servings and I always get stoked for the leftovers the next day.
Paul likes his over fluffy jasmine rice and I’ve been known to pour leftover cups of this chili on a baked sweet potato for lunch and basically just sweet potato my face off.
It’s also downright delicious with a big hunk of my Easy Homemade Cornbread or a Fluffy Bakery-Style Cornbread Muffin on the side.
So what are you waiting for?! Meet me in the kitchen and let’s get our veggie chili on!
Black Bean and Sweet Potato Chili
Ingredients
- 1 TBSP avocado oil or olive oil
- 1 medium yellow onion
- 1 large sweet potato
- 1 jalapeño
- 3-4 cloves garlic
- 2 TBSP chili powder
- 1 TBSP ground cumin
- 1 tsp salt
- ½ tsp smoked paprika
- ½ tsp unsweetened cocoa powder (optional but tasty!)
- 1 can (15 oz) crushed fire roasted tomatoes
- 1 can (15 oz) petite diced tomatoes with juices
- 1 cup vegetable broth or water
- 2 cans black beans (15 oz each) drained and rinsed
TASTY TOPPING OPTIONS – choose your favorites
- sour cream or greek yogurt
- chopped or sliced avocado
- sliced jalapeños
- grated cheddar cheese
- pico de gallo
- pickled red onions
- chopped green onion or cilantro
- crispy corn chips
Instructions
- Prep your vegetables and measure out remaining ingredients – this chili comes together fast!
- Peel and dice onion. For a less spicy chili use a spoon to remove seeds and pith from jalapeños before dicing. Peel and mince 3-4 cloves fresh garlic. Peel and dice sweet potato into ½ inch cubes.
- Add 1 TBSP oil to a large pot or dutch oven over medium-high heat. Sauté onion for 4-5 minutes then add jalapeño, sweet potato, and garlic. Season with chili powder, cumin, smoked paprika, cocoa powder, and salt. Mix well and sauté for a few minutes until fragrant.
- Next add the remaining ingredients and increase heat until chili starts to boil. Stir and reduce heat to an active simmer. Cook covered for 25 minutes or until sweet potatoes are deliciously tender.
- Taste chili and add any additional spices to taste. Ground cayenne pepper is a nice add in if you'd like to make it spicy. Portion chili into bowls, add your favorite toppings from the list above, and enjoy!
SLOW COOKER INSTRUCTIONS
- Peel and dice onion. For a less spicy chili use a spoon to remove seeds and pith from jalapeños before dicing. Peel and mince 3-4 cloves fresh garlic. Peel and dice sweet potato into ½ inch cubes.
- Because we’re not sautéing the vegetables to soften them in this case, you’ll skip adding the oil and may want to add a little extra liquid to the pot to make sure the vegetables are all covered. A cup of vegetable broth should do the trick!
- Seal slow cooker lid and cook on high for approx. 3-4 hours or on low for 5-6 hours until the sweet potatoes are tender and easily cut with a fork.
Notes
Nutrition
For those looking for Instant Pot + pressure cooker instructions for this chili, I have to do a test round first but I believe the technique will be super similar to my Turkey and Sweet Potato Chili and Vegan Lentil Chili recipes, both of which have IP instructions.
Crazy for Chili Recipes?
- Slow Cooker Lentil Taco Chili
- Healthy Turkey Chili (Stove Top and Slow Cooker)
- Instant Pot Vegetarian Quinoa Chili
- Spicy Tofu Chili via Connoissurus Veg
- Black Bean Quinoa Chili
If you get a chance to try this black bean and sweet potato chili recipe, let me know!
ou can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what toppings you choose!
Questions & Reviews
This recipe looks great! If I make a double batch, does it freeze well? Thanks!
Hey Courtnie! It tastes amazing the next 1-4 days and freezes great as well. Hope you love the chili as much as I do!
Thank you! This chili was fantastic! Whole family loved it! I made it in the crockpot and it came out perfect!
There’s so much flavor in this chili! I needed to switch up the normal routine. I will be making this often!