Hearty Slow Cooker Sweet Potato and Black Bean Chili: The Ultimate Easy Vegan Recipe
This sweet potato and black bean chili is truly a gem that deserves a permanent spot in your weekly meal plan. Bursting with big, bold flavors and surprisingly simple to prepare, it’s the perfect cozy dish for any evening. With just 15 minutes of active prep time, your slow cooker takes over, doing all the hard work to create a delicious, wholesome meal.
For those who believe a hearty chili must contain meat, allow this recipe to change your mind! While I cherish my vegan pumpkin chili and one-pot red lentil chili, there’s an undeniable charm and comforting warmth that this sweet potato and black bean chili brings to the table. The sweet potato isn’t just an ingredient; it’s the heart and soul of those extra cozy vibes you’ll crave.
Beyond its delightful flavor, the sweet potato masterfully infuses the chili with a luscious, creamy texture – a pleasant surprise that elevates the dish to a new level of comfort. Black beans contribute their robust, earthy taste and essential plant-based protein, while quinoa cleverly mimics the satisfying texture of ground meat, adding another layer of nutritional goodness and making this chili incredibly substantial.
Why This Vegan Sweet Potato and Black Bean Chili Will Become Your Go-To
- Incredibly Hearty and Filling. This isn’t just another light soup; it’s a full meal in a bowl. The powerful trio of sweet potatoes, black beans, and quinoa works together to create a deeply satisfying chili that’s rich in fiber, protein, and complex carbohydrates. You’ll feel pleasantly full and energized, making it an ideal standalone dinner. While it’s perfect on its own, a side of warm, fluffy vegan cornbread is always a welcome companion!
- Abundant, Rich Flavor. Prepare your taste buds for an explosion of flavor! Infused with aromatic garlic, sweet onions, and a carefully selected blend of herbs and spices like chili powder, cumin, and oregano, this chili boasts incredible depth. It’s wonderfully versatile too; you can easily adjust the amount of chili pepper and cayenne to create a mild, family-friendly meal or a fiery, spicy kick that chili enthusiasts will adore.
- Effortless Meal Prep and Freezing. Life gets busy, but delicious and healthy meals don’t have to be a struggle. This sweet potato and black bean chili is a meal prep dream. It holds up beautifully in the refrigerator for days, and its flavors actually deepen over time, becoming even more delicious. It also freezes exceptionally well, making it a perfect candidate for batch cooking. Simply thaw and reheat for an instant, nourishing dinner on those hectic weeknights.
Essential Ingredients for Your Vegan Chili
Creating this flavorful slow cooker sweet potato and black bean chili requires a handful of wholesome ingredients. Each component plays a crucial role in building the chili’s signature taste and texture. For precise quantities and detailed instructions, please refer to the comprehensive recipe card below.
- Vegetable Broth – This forms the savory base of our chili. Using a high-quality broth is key for a rich flavor. For an even more wholesome touch, consider using your homemade vegetable broth.
- Quinoa – This superfood adds fantastic texture, mimicking the chewiness of ground meat, while also boosting the protein content and making the chili more filling.
- Black Beans – A staple in chili, black beans provide a robust, earthy flavor and are an excellent source of plant-based protein and fiber. Canned black beans are convenient, but if you prefer, you can use 1 1/2 cups of cooked dried black beans.
- Diced Tomatoes – Canned diced tomatoes contribute essential acidity and a rich tomato base, creating that classic chili foundation.
- Bell Peppers – A vibrant mix of red and green bell peppers adds sweetness, a touch of crispness, and beautiful color to the chili, along with beneficial vitamins.
- Carrot – Shredded carrot blends seamlessly into the chili, adding a subtle sweetness and extra nutritional value without being overtly tasted. It’s a great way to sneak in more veggies!
- Onion and Garlic – These aromatic powerhouses are the foundation of nearly any great savory dish, building a deep and complex flavor base for our chili.
- Chili Pepper – For those who love a bit of heat, a small chili pepper delivers a welcome kick. Feel free to omit it entirely for a milder sweet potato and black bean chili that caters to all palates.
- Herbs and Spices – The magic of chili lies in its spice blend. We use a generous combination of chili powder, a pinch of cayenne pepper (for extra warmth), salt, ground black pepper, ground cumin (for earthiness), and oregano (for herbaceous notes) to create that classic, irresistible chili flavor.
- Corn Kernels – Whether you use canned, fresh, or frozen, corn kernels add bursts of sweetness and a delightful textural contrast to the chili.
- Sweet Potato – The star of the show! A large sweet potato, peeled and diced, provides a natural sweetness and, as it cooks down, a wonderfully creamy texture that makes this chili so uniquely comforting.
- Toppings – Elevate your chili experience with fresh toppings like creamy avocado, crisp green onions, a sprinkle of fresh cilantro, and a dollop of tangy vegan sour cream. These additions not only enhance the flavor but also add visual appeal and varying textures.
How to Craft Your Perfect Slow Cooker Sweet Potato and Black Bean Chili
Making this hearty vegan chili in your slow cooker is incredibly straightforward, requiring minimal hands-on time. Follow these simple steps for a truly rewarding culinary experience:
- Combine the Base Ingredients. Begin by adding the vegetable broth, diced sweet potato, uncooked quinoa, drained black beans, and diced tomatoes directly into your slow cooker insert. Give them a good stir to ensure everything is well-distributed. This initial combination forms the robust liquid and main bulk of your chili.
- Introduce the Aromatics and Spices. Next, stir in the chopped bell peppers, shredded carrot, diced onion, and minced garlic. These vegetables will slowly soften and release their flavors into the chili. Following this, add all the wonderful seasonings: chili powder, cayenne pepper, salt, ground black pepper, ground cumin, and oregano. Stir thoroughly a few times to ensure the spices are evenly incorporated throughout the mixture, guaranteeing a consistently flavorful chili.
- Set It and Forget It (Mostly!). Secure the lid on your slow cooker. You have two convenient cooking options: cook on high for 2 to 2 1/2 hours, or for a slower, more gradual cooking process that often deepens flavors, set it to low for 5 to 6 hours. While the slow cooker does most of the work, it’s always a good idea to monitor the chili during the last 30 minutes on high or the last hour on low to prevent overcooking and ensure the sweet potatoes and quinoa are perfectly tender.
- Whip Up the Vegan Sour Cream. While your chili is simmering, prepare the luscious cashew sour cream. Simply blend all the listed ingredients in a high-speed blender until completely smooth and creamy. This takes just about 30 seconds. Remember to scrape down the sides of the blender once halfway through to ensure everything is incorporated.
- Serve and Enjoy. Once the chili is cooked to perfection, ladle generous portions into individual bowls. Now comes the fun part – customize each serving with your favorite toppings, from the tangy cashew sour cream and fresh avocado to vibrant green onions and a sprinkle of fresh cilantro.
Tips for a Flawless Sweet Potato and Black Bean Chili
Achieving the best possible results with your sweet potato and black bean chili is easy with a few key tips in mind:
- Dice Your Vegetables Evenly. Consistency is crucial for even cooking. Taking a few extra minutes to dice your sweet potatoes, peppers, and onions into uniform pieces will ensure that all the vegetables cook through at the same rate. This prevents some pieces from becoming mushy while others are still firm, resulting in a perfectly tender chili every time.
- Monitor Slow Cooker Times. Slow cookers can vary significantly in temperature and cooking efficiency. While the recipe provides a general guideline, it’s wise to get to know your appliance. Keep a close eye on your chili, especially towards the end of the suggested cooking window. The chili is ready when both the sweet potatoes are fork-tender and the quinoa has absorbed the liquid and is soft, yet still has a slight chew.
- Adapt for the Stovetop. No slow cooker? No problem! This delicious chili can absolutely be made on the stovetop. Start by sautéing the chopped onion, minced garlic, and bell peppers in a large, heavy-bottomed pot or Dutch oven with a little olive oil until softened, about 5-7 minutes. Then, add the remaining ingredients and bring the mixture to a gentle simmer. Cover the pot and let it cook, stirring occasionally, until the sweet potatoes and quinoa are tender, typically 30-45 minutes. You may need to add a splash more broth or water if it gets too thick.
- Rinse Your Quinoa. To prevent a bitter taste, always remember to rinse your uncooked quinoa thoroughly under cold running water before adding it to the slow cooker. This removes the natural saponins that coat the grains.
- Taste and Adjust Seasonings. Before serving, give your chili a good taste test. This is your chance to adjust the salt, pepper, or any of the spices to your preference. If you like more heat, stir in additional cayenne or chili pepper. A squeeze of lime juice at the end can also brighten all the flavors.
Creative Topping Ideas to Elevate Your Chili
While this sweet potato and black bean chili is fantastic on its own, a thoughtful selection of toppings can transform it into an even more exciting and visually appealing meal. Here are some ideas to inspire you:
- Shredded Vegan Cheese: A sprinkle of your favorite plant-based cheese adds a creamy, savory note that melts beautifully into the warm chili.
- Crumbled Tortilla Chips: For a delightful crunch and a salty kick, crushed tortilla chips are always a crowd-pleaser.
- Chopped Fresh Cilantro: Its bright, herbaceous flavor is a classic pairing with chili and adds a pop of vibrant green.
- Sliced Jalapeños: Fresh or pickled jalapeños offer a burst of heat and a tangy zing, perfect for those who love a spicy edge.
- Lime Wedges: A squeeze of fresh lime juice just before eating brightens all the flavors and adds a refreshing zest.
- Crackers: Simple and satisfying, crackers are perfect for scooping up every last drop of delicious chili.
- Pickled Red Onions or Pickled Radishes: These provide a lovely tang and a crisp texture that contrasts wonderfully with the chili’s richness.
- Hot Sauce: For an extra customizable kick, offer a selection of your favorite hot sauces on the side.
Storing Your Leftover Sweet Potato and Black Bean Chili
This chili is fantastic for enjoying throughout the week. Store any leftover sweet potato and black bean chili in an airtight container in the refrigerator for up to 5 days. For reheating, gently warm it in a saucepan on the stovetop over medium-low heat, stirring occasionally, or use the microwave until heated through. Add a splash of vegetable broth or water if it has thickened too much.
Can I Freeze This Recipe?
Absolutely! This vegan sweet potato and black bean chili freezes beautifully, making it an excellent option for future meals. Allow the chili to cool completely before transferring it to an airtight, freezer-safe container or a heavy-duty freezer bag. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the chili overnight in the refrigerator, then reheat it using the stovetop or microwave instructions mentioned above.
More Delightful Sweet Potato Recipes to Explore
If you love the versatility and flavor of sweet potatoes as much as we do, you’ll be thrilled to discover these other fantastic recipes:
- Sweet Potato and Black Bean Tacos
- Mashed Sweet Potatoes
- Sweet Potato Soufflé
- Air Fryer Baked Sweet Potatoes
- Loaded Sweet Potato Skins
We hope you thoroughly enjoy preparing and savoring this incredible sweet potato and black bean chili recipe! If you give it a try, please take a moment to snap a photo and tag #jessicainthekitchen on Instagram. Your culinary creations inspire us! We would also be incredibly grateful if you could leave a comment below and give the recipe a rating. Your feedback truly helps our community. Thanks so much for being here!
Sweet Potato and Black Bean Chili
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Ingredients
- 2 ½ cups vegetable broth, 600ml
- ½ cup uncooked quinoa, 90g
- 15 oz can black beans, drained, 425g
- 14 oz can diced tomatoes, 411g
- ¼ cup chopped red bell pepper, 35.43g
- ¼ cup chopped green bell pepper, 35.43g
- 1 shredded carrot
- ½ cup chopped onion, 42.52g
- 4 cloves garlic, peeled and minced
- ½ small chili pepper
- 2 teaspoons chili powder
- ¼ teaspoon cayenne pepper
- 1 ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ cup corn kernels, canned or fresh, 90 grams
- 1 large sweet potato, about 340g, peeled and diced
Toppings:
- chopped avocado chunks
- chopped green onions
- shredded carrot
Vegan Cashew Sour Cream:
- ½ cup soaked cashews, cashews soaked in water overnight
- 3-4 tablespoons water
- splash apple cider vinegar
- ½ teaspoon fine sea salt
- 1 teaspoon lime juice
Instructions
- Add the broth, sweet potato, uncooked quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
- Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.
- Set the slow cooker to high for 2- 2 1/2 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour).
Vegan Cashew Sour Cream
- Blend all the ingredients for cashew sour cream in a high speed blender (I use a NutriBullet) until smooth, for about 30 seconds, scraping blender once halfway in between.
- Serve on chili with your favourite toppings (avocado, chopped green onions).
Notes
To freeze: Freeze this chili in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating according to the instructions above.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.