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Sweet Potato Black Bean Chili Crockpot Vegetarian Recipe - Cozy, Hearty, and Simple

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
  • 2 cans black beans (15 oz each), drained and rinsed
  • 1 can fire-roasted diced tomatoes (28 oz), with juices
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 cups vegetable broth (low sodium if possible)
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander (optional)
  • 1/4–1/2 teaspoon chipotle powder or cayenne (adjust to heat preference)
  • 1 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • Juice of 1 lime
  • 2 tablespoons olive oil (optional, for richer body)
  • Toppings: chopped cilantro, diced avocado, sliced green onions, shredded cheese, sour cream or yogurt, tortilla chips, or hot sauce

Method
 

  1. Prep the veggies. Peel and cube the sweet potatoes. Dice the onion and bell pepper, and mince the garlic. Aim for even sizes so everything cooks at the same pace.
  2. Layer in the slow cooker. Add sweet potatoes, black beans, tomatoes with juices, onion, bell pepper, and garlic to the crockpot.
  3. Add liquids and seasonings. Stir in vegetable broth, tomato paste, chili powder, cumin, smoked paprika, coriander (if using), chipotle or cayenne, salt, and pepper. Add olive oil if you want a silkier finish.
  4. Cook low and slow. Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the sweet potatoes are tender and the flavors are well blended.
  5. Finish with lime. Stir in lime juice to brighten the chili. Taste and adjust salt, pepper, and heat as needed.
  6. Serve with toppings. Ladle into bowls and add your favorite toppings for freshness and texture.