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Sweet Potato Black Bean Chili

Sweet Potato Black Bean Chili Crockpot Recipe

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.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6
Course: crockpot
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

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

  • 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.

Method
 

  1. Grease the slow cooker. Spray the inside with non-stick cooking spray so nothing clings.
  2. 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.
  3. 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.
  4. Serve. Spoon into bowls and let everyone choose toppings. Tortilla chips and avocado make it feel like a party.
  5. 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.
  6. Tips for better results (chef mom hacks)
  7. Cut sweet potatoes uniformly. Even cubes cook evenly and prevent some pieces from falling apart.
  8. 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.
  9. Taste and adjust at the end. Salt and acid (a squeeze of lime or a splash of apple cider vinegar) brighten chili dramatically.
  10. Add texture: stir in a can of drained corn or top with toasted pepitas for crunch.
  11. 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.

Notes

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.

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.