Okay, let’s talk easy dinners! I’m a HUGE fan of slow cookers – I mean, who isn’t? Throw everything in, walk away, and BAM! Dinner’s ready. This Slow Cooker Sweet Potato & Black Bean Chili is seriously one of my go-to recipes. It’s packed with flavor, super healthy, and perfect for those crazy weeknights when you just don’t have time to cook. Plus, it’s awesome for meal prepping! I usually make a big batch on Sunday and then I’ve got lunches all week. Seriously, if you’re looking for a simple, delicious, and good-for-you vegetarian meal, this chili is IT. Trust me on this one!

Why You’ll Love This Slow Cooker Sweet Potato & Black Bean Chili

Seriously, you’re gonna be obsessed! Here’s why:

Flavorful and Hearty

This chili isn’t just healthy, it’s actually delicious! The sweet potatoes add a touch of sweetness that balances perfectly with the smoky spices. It’s so satisfying and comforting!

Easy Slow Cooker Preparation

Okay, this is the best part – just dump everything in the slow cooker and forget about it! No babysitting required. It’s seriously the easiest dinner ever.

Healthy and Nutritious

Sweet potatoes and black beans are packed with vitamins and fiber, so you can feel good about eating this chili. It’s a super healthy and filling meal!

Vegan and Vegetarian-Friendly

Whether you’re vegan, vegetarian, or just trying to eat more plant-based meals, this chili is perfect! It’s naturally vegan and totally satisfying.

Slow Cooker Sweet Potato & Black Bean Chili - detail 1

Ingredients for Your Slow Cooker Sweet Potato & Black Bean Chili

Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing chili. Don’t even THINK about skipping an ingredient – each one brings something special to the party!

2 medium sweet potatoes, peeled and cubed (about 1-inch pieces)
1 medium yellow onion, finely chopped (no big chunks, please!)
1 poblano pepper, seeds removed, finely chopped (careful, wash your hands!)
4 garlic cloves, minced (I’m a garlic LOVER, so I sometimes add more!)
2 (15-oz.) cans black beans, rinsed and drained (nobody likes bean juice!)
1 (15-oz.) can dark red kidney beans, rinsed and drained (adds a nice texture!)
2 (14.5-oz.) cans fire-roasted diced tomatoes with green chilies (the fire-roasted part is KEY!)
1 cup vegetable broth (sub beef or bone broth if not making vegetarian)
2 Tbsp. tomato paste (this thickens it up nicely!)
2 Tbsp. chili powder (adjust to your spice preference!)
1 Tbsp. ground cumin (so warm and cozy!)
2 tsp. smoked paprika (this stuff is AMAZING!)
1 tsp. dried oregano (don’t skip the herbs!)
2 tsp. kosher salt (or to taste!)

How to Make Slow Cooker Sweet Potato & Black Bean Chili: Step-by-Step Instructions

Okay, ready to get this chili cookin’? It’s SO easy, I promise! Just follow these simple steps, and you’ll have a delicious, hearty meal in no time.

Preparing the Slow Cooker

First things first: grab your slow cooker (a 6- to 8-quart one is perfect). Give it a quick spray with non-stick cooking spray. That way, the chili won’t stick and make a huge mess later. Trust me, you’ll thank me for this one!

Combining the Ingredients for Slow Cooker Sweet Potato & Black Bean Chili

Now for the fun part! Just dump ALL those ingredients – the sweet potatoes, onion, poblano, garlic, black beans, kidney beans, fire-roasted tomatoes, vegetable broth, tomato paste, chili powder, cumin, smoked paprika, oregano, and salt – right into the slow cooker. Stir it all up REALLY well to make sure everything’s combined. We want those flavors to get to know each other!

Slow Cooker Sweet Potato & Black Bean Chili - detail 2

Cooking the Slow Cooker Sweet Potato & Black Bean Chili

Alright, set it and forget it! Put the lid on your slow cooker and cook it on LOW for 8 hours, or on HIGH for 4 hours. The sweet potatoes should be nice and tender when it’s done. If they’re not quite soft, just give it a little more time. Every slow cooker is different, ya know?

Serving Your Delicious Chili

Yay, it’s ready! Ladle that yummy Slow Cooker Sweet Potato & Black Bean Chili into bowls and add your favorite toppings. I love sour cream (or a vegan alternative!), shredded cheese, avocado, and a sprinkle of cilantro. Enjoy!

Tips for the Best Slow Cooker Sweet Potato & Black Bean Chili

Want to take this chili from good to AMAZING? Here are a few tricks I’ve learned over the years. First, don’t be afraid to adjust the seasonings! If you like it spicy, add a pinch of cayenne pepper or a little extra chili powder. Taste it halfway through cooking and see what it needs. Also, if the chili looks too thick, just add a splash more vegetable broth. Easy peasy!

Ingredient Notes and Substitutions for Your Slow Cooker Sweet Potato & Black Bean Chili

Okay, let’s talk swaps! If you’re not a fan of black beans (gasp!), you can totally use pinto beans or even cannellini beans. Sweet potatoes are pretty key, but butternut squash could work in a pinch. Just make sure it’s cubed the same size. Also, if you can’t find fire-roasted tomatoes, regular diced tomatoes are fine, but add a little extra smoked paprika to get that smoky flavor. Oops, almost forgot! If you’re sensitive to spice, use a mild poblano or even a green bell pepper instead!

Frequently Asked Questions About Slow Cooker Sweet Potato & Black Bean Chili

Got questions? I’ve got answers! Here are some common questions I get asked about this amazing chili. Don’t be shy – ask away if you have more!

Can I make this Slow Cooker Sweet Potato & Black Bean Chili ahead of time?

Absolutely! In fact, I think it tastes even BETTER the next day! Just let it cool and store it in the fridge. Easy peasy!

Is this Slow Cooker Sweet Potato & Black Bean Chili spicy?

Not really, but it’s all about the chili powder! Start with the recommended amount and add more to taste. Or, throw in a pinch of cayenne for extra kick. Woo!

Can I use different beans in this Slow Cooker Sweet Potato & Black Bean Chili?

Totally! Pinto beans, cannellini beans, even great Northern beans would work. Just use the same amount as the black beans and kidney beans. Easy swap!

Storing and Reheating Your Slow Cooker Sweet Potato & Black Bean Chili

Got leftovers? Lucky you! Let the chili cool down a bit, then pop it into an airtight container and stash it in the fridge. It’ll keep for about 5 days. To reheat, just zap it in the microwave or warm it up on the stovetop. So easy!

Nutritional Information for Slow Cooker Sweet Potato & Black Bean Chili

Okay, quick note: nutrition info can vary depending on the exact ingredients you use. So, this is just an estimate, okay? Don’t come at me if your numbers are slightly different!

Enjoyed This Slow Cooker Sweet Potato & Black Bean Chili Recipe?

Awesome! I’d LOVE to hear what you think! Leave a comment below, give it a star rating, or share it with your friends on social media. Happy chili-ing!