Name: Sweet Potato Black Bean Chili Crockpot Recipe
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Ingredients: 2 medium sweet potatoes (peeled and cubed); 1 medium yellow onion (finely chopped); 1 poblano pepper (seeds removed, finely chopped); 4 garlic cloves (minced); 2 15-oz. cans black beans, rinsed and drained; 1 15-oz. can dark red kidney beans, rinsed and drained; 2 14.5-oz. cans fire-roasted diced tomatoes with green chilies; 1 cup vegetable broth (sub beef or bone broth if not vegetarian); 2 Tbsp tomato paste; 2 Tbsp chili powder; 1 Tbsp ground cumin; 2 tsp smoked paprika; 1 tsp dried oregano; 2 tsp kosher salt; Suggested toppings: sliced avocado

Cozy, slightly sweet sweet potatoes meet smoky black beans in a slow-cooker chili that practically makes itself — and yes, it tastes like dinner and leftovers for days.

Hey friend — if you want a dinner that’s hearty, budget-friendly, and somehow both comforting and a little fancy, this Sweet Potato Black Bean Chili is your new go-to. I’ll walk you through the full recipe (scaled for 6 servings), equipment, timing options, nutrition, storage, toppings, and a few chef-ish tips so it turns out great every time.

Quick Recipe Info (so you know what you’re getting into)

Servings: 6
Prep time: 20 minutes
Cook time: 4 hours (HIGH) or 8 hours (LOW) — I usually set it to 4 hours on HIGH when life is busy.
Total time: 4 hours 20 minutes (if using HIGH).
Equipment: 6- to 8-quart slow cooker (required).
Estimated calories per serving: ~250 kcal (for 1.5 cups). Bold fact: this chili gives you ~12g protein and ~16g fiber per serving — not shabby.

Why this chili works (and why you should make it)

Sweet potatoes give the chili a natural sweetness and silky body, while black beans add protein and substance. The fire-roasted tomatoes with green chiles bring brightness and a subtle kick, and the blend of spices (chili powder, cumin, smoked paprika) gives that classic chili backbone without making it meat-heavy. Want something warm and filling that also fits vegetarian or mostly-healthy vibes? This does the job.

Rhetorical question: who doesn’t want a bowl that feeds a crowd and doubles as lunch the next day?

Ingredients

2 medium sweet potatoes, peeled and cubed
1 medium yellow onion, finely chopped
1 poblano pepper, seeds removed, finely chopped
4 garlic cloves, minced
2 (15-oz.) cans black beans, rinsed and drained
1 (15-oz.) can dark red kidney beans, rinsed and drained
2 (14.5-oz.) cans fire-roasted diced tomatoes with green chilies
1 cup vegetable broth (sub beef or bone broth if not vegetarian)
2 Tbsp tomato paste
2 Tbsp chili powder
1 Tbsp ground cumin
2 tsp smoked paprika
1 tsp dried oregano
2 tsp kosher salt

Suggested toppings: sliced avocado, Greek yogurt or sour cream, toasted pumpkin seeds, shredded cheddar cheese, crumbled cornbread or cornbread croutons, tortilla chips.

Equipment (short and sweet)

6- to 8-quart slow cooker (this recipe fills it nicely).
Chef’s knife and cutting board.
Measuring spoons and cups.
Can opener and mixing spoon.

FYI: you don’t need fancy gadgets — just a steady cooker and a spoon.

Step-by-step instructions for Sweet Potato Black Bean Chili (easy crockpot method)

Grease the slow cooker. Spray the inside with non-stick cooking spray so nothing clings.
Combine ingredients. Add the cubed sweet potatoes, chopped onion, poblano, minced garlic, rinsed beans, kidney beans, fire-roasted tomatoes (with juices), vegetable broth, tomato paste, and all spices into the slow cooker. Stir well to combine so the paste and spices distribute.
Cook. Cover and cook on LOW for 8 hours, or HIGH for 4 hours, until the sweet potatoes are tender and the flavors meld. I usually go HIGH for 4 hours on weeknights — less waiting, same comfort.
Serve. Spoon into bowls and let everyone choose toppings. Tortilla chips and avocado make it feel like a party.

Note: If the chili gets too thick, stir in a splash of broth. If it seems thin, remove the lid and cook on HIGH for 15–20 minutes to reduce.

Tips for better results (chef mom hacks)

Cut sweet potatoes uniformly. Even cubes cook evenly and prevent some pieces from falling apart.
Toast spices for 30 seconds in a dry pan before adding if you want a deeper aroma — I do this when I remember and it’s worth it.
Taste and adjust at the end. Salt and acid (a squeeze of lime or a splash of apple cider vinegar) brighten chili dramatically.
Add texture: stir in a can of drained corn or top with toasted pepitas for crunch.
If you like heat: add an extra poblano or a chopped chipotle in adobo. If you fear the spice, leave it out — the chili still sings.

Serving suggestions & pairings

Classic: bowl + cornbread (or cornbread croutons) = happy crowd.
Heartier: serve over brown rice or quinoa for a full meal.
Light & fresh: add a simple green salad with lime vinaigrette to cut the richness.
Kid twist: set up a toppings bar so picky eaters assemble mild bowls with cheese and chips.

Storage, reheating, and freezing

To store: Cool to near room temp, then refrigerate in airtight containers for up to 5 days.
To reheat (stovetop): Rewarm in a pot over medium heat, stirring until hot.
To reheat (microwave): Heat in 30-second increments, stirring between, until warm.
To freeze: Chill, then freeze in airtight containers or heavy zip bags up to 3 months. Thaw overnight in the fridge before reheating.

Pro tip: the flavors often improve after a day in the fridge — leftovers taste richer.

You may also like Next recipe

Vegan Creamy Chanterelle Mushroom Soup — Crockpot Recipe

Nutrition snapshot (per 1.5-cup serving)

Calories: 250 kcal
Carbohydrates: 50 g
Protein: 12 g
Fat: 1 g
Sodium: 880 mg
Fiber: 16 g
Sugar: 10 g

I calculate these by hand for accuracy, but expect about ±10% variance depending on brands. If you use cheese, yogurt, or cornbread toppings, add those calories separately.

Variations & swaps (make it yours)

Make it meatier: stir in cooked ground turkey or browned beef before serving.
Smokier: add 1 tsp chipotle powder or a chopped chipotle in adobo.
Chunkier: save half the beans and mash the rest for thick texture.
Lower sodium: use low-salt broth and no-salt-added canned tomatoes/beans.
Slow-simmer flavor: if you have time, cook on LOW for 8 hours — everything blends beautifully.

What I love about this recipe (personal note)

I make this pot when friends come over because it smells amazing and I can actually socialize instead of hovering over the stove. It feeds a crowd, stretches a budget, and looks like I tried — even on days when I didn’t. IMO, the sweet potato + black bean combo feels cozy but not heavy, so everyone leaves satisfied and not snoozy.

Still Hungry, Try It Next recipe—

Easy Three-Bean Vegetarian Chili — Crockpot Recipe

Vegan Slow Cooker Mac and Cheese (Crockpot Recipe)

Some Big Problems (quick fixes)

Sweet potatoes undercooked? Cut smaller next time or extend the cook time 30–60 minutes.
Too salty? Add a peeled, cubed potato or more sweet potato to absorb salt, or dilute with a bit of water/broth.
Too thin? Mash a cup of beans into the pot or cook uncovered 15–20 minutes until it thickens.

Final thoughts

This Sweet Potato Black Bean Chili proves that slow-cooker comfort doesn’t need complicated steps. You toss, set, and come back to a bowl of wholesome, flavorful chili that plays nicely with toppings and leftovers. Want to impress guests without sweating them in the kitchen? Make this. Want weekday lunches that reheat well? Make this. Want to feel proud of feeding people something healthy and delicious? You guessed it — make this.