Hearty Slow Cooker Sweet Potato and Black Bean Chili (Easy Vegan & Gluten-Free)
This slow cooker sweet potato and black bean chili is destined to become a staple in your meal rotation, celebrated for its rich, bold flavors and incredibly easy preparation. With just 15 minutes of hands-on effort, your slow cooker takes over, transforming simple ingredients into a deeply satisfying and nourishing vegan dinner. Perfect for busy weeknights or cozy gatherings, this plant-based chili delivers comfort in every spoonful.
For those who love a good meatless chili, you know that amazing vegan options truly exist. While other favorites like vegan pumpkin chili and one-pot red lentil chili are fantastic, this sweet potato and black bean chili brings an unmatched level of coziness and depth. The secret ingredient? Sweet potato! It doesn’t just add a touch of natural sweetness but also creates a wonderfully creamy texture that’s both surprising and incredibly welcome in a chili recipe, elevating it to pure comfort food status. Combined with hearty black beans and protein-packed quinoa, this chili is a complete meal that satisfies both body and soul.
Why This Vegan Slow Cooker Chili Will Be Your New Favorite
This sweet potato and black bean chili isn’t just another recipe; it’s a culinary experience designed for ease, flavor, and hearty satisfaction. Here’s why it deserves a prime spot in your cooking repertoire:
- Incredibly Hearty and Filling: The harmonious blend of diced sweet potatoes, robust black beans, and wholesome quinoa makes this chili an exceptionally satisfying meal. Each spoonful offers a delightful mix of textures and flavors, ensuring you feel full and nourished without the need for additional side dishes. However, a slice of warm vegan cornbread is always a welcome accompaniment! This chili stands alone as a complete plant-based powerhouse, rich in fiber, complex carbohydrates, and essential proteins, making it an ideal choice for a wholesome dinner.
- Bursting with Flavor: Prepare your taste buds for an explosion of flavor! Infused with aromatic garlic, vibrant bell peppers, and a carefully selected blend of herbs and spices—including chili powder, cumin, and oregano—this chili offers a profound depth of taste. It’s wonderfully versatile too; you can easily adjust the heat level by adding more cayenne pepper or a whole chili pepper for a spicier kick, or omit it for a milder version. The slow cooking process allows these flavors to meld beautifully, creating a complex and incredibly delicious profile.
- Perfect for Effortless Meal Prep: Life gets busy, and having healthy, delicious meals ready to go is a game-changer. This sweet potato and black bean chili excels as a meal prep hero. It freezes exceptionally well, making it a convenient option to prepare in larger batches and enjoy throughout the week or on hectic days when cooking from scratch isn’t an option. Its flavors often deepen and improve overnight, making leftovers even more delightful.
Essential Ingredients for Your Delicious Chili
Crafting this flavorful sweet potato and black bean chili requires a few simple, wholesome ingredients. Below is a detailed list of what you’ll need, along with notes to help you prepare the perfect batch. The exact quantities and detailed instructions can be found in the comprehensive recipe card further down this page.
- Vegetable Broth: The flavorful liquid base for our chili. I highly recommend using a good quality homemade vegetable broth for the best taste, but a store-bought low-sodium option works perfectly well.
- Quinoa: This ancient grain adds a wonderful texture that mimics ground meat, along with a significant boost of plant-based protein, making the chili even more satisfying. Ensure it’s uncooked when added to the slow cooker.
- Black Beans: A classic chili ingredient, providing earthy flavor and fiber. Canned black beans, thoroughly drained and rinsed, are convenient. If you prefer to use cooked dried black beans, you’ll need approximately 1½ cups cooked.
- Diced Tomatoes: Canned diced tomatoes, including their juices, form the tangy foundation of the chili. They break down during cooking, adding rich tomato flavor.
- Bell Peppers: A colorful combination of red bell pepper and green bell pepper not only adds vibrant hues but also contributes fresh, slightly sweet, and crisp notes. Dice them evenly for consistent cooking.
- Carrot: While you won’t distinctly taste the carrot, it subtly sweetens the chili and significantly enhances its nutritional value with added vitamins and antioxidants.
- Onion and Garlic: These aromatic powerhouses are the foundational building blocks of flavor for nearly any savory dish, and this chili is no exception. They bring depth and warmth.
- Chili Pepper: For those who appreciate a bit of heat! A small chili pepper (like a jalapeño or serrano) adds a lovely warmth. Feel free to adjust the amount or omit it entirely if you prefer a milder sweet potato and black bean chili.
- Herbs and Spices: This carefully balanced blend includes:
- Chili Powder: The star spice, delivering classic chili flavor.
- Cayenne Pepper: For adjustable heat. Add more or less to your preference.
- Salt and Ground Black Pepper: Essential for seasoning and bringing out all the other flavors.
- Ground Cumin: Adds an earthy, warm, and slightly smoky undertone that is characteristic of chili.
- Dried Oregano: Provides a subtle herbaceous note that complements the other spices beautifully.
- Corn Kernels: Whether canned, fresh off the cob, or frozen, corn adds a burst of sweetness and pleasant texture to the chili. Add them towards the end of the cooking time if using fresh or frozen to retain their crispness.
- Sweet Potato: The star of the show! A large sweet potato, peeled and diced, provides natural sweetness and a creamy texture as it softens in the slow cooker. It’s also packed with vitamins A and C.
- Toppings: Elevate your chili experience with fresh, vibrant toppings. Suggested additions include creamy avocado slices, fresh green onions for a mild oniony crunch, additional shredded carrot for color and texture, and a dollop of creamy vegan sour cream for a tangy counterpoint.
Simple Steps to Making Your Vegan Slow Cooker Chili
Preparing this comforting sweet potato and black bean chili in your slow cooker couldn’t be easier. Just follow these straightforward steps for a delicious, hearty meal with minimal effort.
- Combine Initial Ingredients: Begin by adding the vegetable broth, diced sweet potato, uncooked quinoa, drained black beans, and canned diced tomatoes directly into your slow cooker insert. Give these ingredients a good stir to ensure they are well combined and evenly distributed.
- Add Remaining Vegetables and Seasonings: Next, incorporate the chopped bell peppers (both red and green), shredded carrot, chopped onion, and minced garlic into the mixture. Stir gently again. Finally, sprinkle in all the dried herbs and spices: chili powder, cayenne pepper, salt, ground black pepper, ground cumin, and oregano. Stir a few more times to fully integrate the seasonings throughout the chili.
- Cook to Perfection: Secure the lid on your slow cooker. Cook the chili on the “High” setting for 2 to 2½ hours, or on the “Low” setting for 5 to 6 hours. The chili is ready when the sweet potatoes are tender and the quinoa is fully cooked and fluffy.
- Prepare the Creamy Vegan Sour Cream: While your chili is simmering, prepare the luscious cashew sour cream. Combine all the sour cream ingredients in a high-speed blender and blend until completely smooth and creamy, which usually takes about 30 seconds. You may need to scrape down the sides of the blender once halfway through to ensure everything is incorporated.
- Serve and Garnish: Once the chili is cooked, ladle generous portions into individual bowls. Top with a dollop of your freshly made vegan sour cream and an assortment of your favorite garnishes. Enjoy the warmth and incredible flavors!
Tips for a Flawless Sweet Potato Black Bean Chili
To ensure your sweet potato and black bean chili turns out perfectly every time, keep these helpful tips in mind:
- Dice Vegetables Evenly: Consistency is key! Make sure to dice your sweet potatoes, bell peppers, and onions into roughly uniform pieces. This ensures that all the vegetables cook evenly and reach that desired tender texture at the same time, preventing some pieces from being undercooked or overcooked.
- Monitor Slow Cooker Times: Slow cookers can vary in their heating intensity. While the provided cooking times are a good guideline, it’s always wise to monitor your chili, especially towards the end of the recommended cooking window. Your chili is done when both the sweet potatoes are fork-tender and the quinoa has fully absorbed the liquid and is light and fluffy. Adjust cooking time as needed for your specific appliance.
- Adapt for Stovetop Cooking: No slow cooker? No problem! This delicious chili can easily 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 tablespoon of olive oil until softened. Then, add the rest of the ingredients (broth, sweet potatoes, quinoa, black beans, tomatoes, spices) and bring the mixture to a simmer. Reduce the heat, cover the pot, and let it simmer for about 30-45 minutes, or until the sweet potatoes are tender and the quinoa is cooked through.
- Taste and Adjust Seasoning: Before serving, always taste your chili and adjust the seasonings as necessary. You might want to add a pinch more salt, a dash of cayenne for extra heat, or even a squeeze of lime juice for brightness. Flavors can intensify during slow cooking, so a final check ensures perfect balance.
- Don’t Overcook the Quinoa: While slow cooking is forgiving, be mindful not to overcook the quinoa, as it can become mushy. Once the quinoa is tender and fluffy, the chili is ready.
Creative Topping Ideas for Your Vegan Chili
While this sweet potato and black bean chili is fantastic on its own, adding a variety of toppings can elevate the flavors and textures, making each bowl a personalized masterpiece. Get creative with these delicious additions:
- Shredded Vegan Cheese: A sprinkle of your favorite dairy-free cheddar or Monterey Jack style shreds melts beautifully and adds a familiar, savory richness.
- Crumbled Tortilla Chips: For a satisfying crunch and a hint of corn flavor. Choose baked or air-fried versions for a lighter option.
- Chopped Fresh Cilantro: Bright, herbaceous cilantro offers a fresh counterpoint to the chili’s rich flavors.
- Sliced Jalapeños: Fresh jalapeño slices provide a crisp texture and a fiery kick, while pickled jalapeños offer a tangy heat.
- Lime Wedges: A squeeze of fresh lime juice just before eating brightens all the flavors and adds a zesty finish.
- Crackers: Simple salted crackers are perfect for scooping up every last bit of chili.
- Pickled Red Onions or Pickled Radishes: These add a delightful tang and a refreshing crunch that cuts through the richness of the chili.
- Hot Sauce: A few dashes of your favorite hot sauce can provide an extra layer of heat and complex flavor.
- Vegan Crema or Yogurt: Beyond the cashew sour cream, a dollop of store-bought vegan crema or plain unsweetened dairy-free yogurt offers a cooling, creamy contrast.
Storing and Freezing Your Delicious Chili
This sweet potato and black bean chili is excellent for meal prep and makes fantastic leftovers. Proper storage ensures you can enjoy its flavors for days to come:
Leftover sweet potato and black bean chili can be stored in an airtight container in the refrigerator for up to 5 days. When ready to enjoy, simply reheat portions in a saucepan on the stovetop over medium heat, stirring occasionally, or warm it up in the microwave until heated through. Add a splash of vegetable broth or water if the chili seems too thick upon reheating.
Freezing for Future Meals
Absolutely! This vegan chili freezes beautifully, making it an ideal choice for batch cooking and enjoying later. To freeze, allow the chili to cool completely to room temperature. Transfer it to freezer-safe airtight containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the frozen chili in the refrigerator overnight. Once thawed, reheat it using the instructions for leftovers mentioned above. This is a fantastic way to have a healthy, homemade meal ready on demand!
More Sweet Potato Recipes You’ll Love
If you’re a fan of the versatile and nutritious sweet potato, you’re in for a treat! Discover more delightful recipes that showcase this incredible vegetable:
- Sweet Potato and Black Bean Tacos
- Creamy Mashed Sweet Potatoes
- Decadent Sweet Potato Soufflé (Vegan & Gluten-Free)
- Easy Air Fryer Baked Sweet Potatoes
- Hearty Loaded Sweet Potato Skins
We hope you enjoy this fantastic sweet potato and black bean chili recipe! If you give it a try, please share your creation by snapping a photo and tagging #jessicainthekitchen on Instagram. We absolutely love seeing what you cook! Also, we’d be thrilled if you could leave a comment below and give the recipe a rating. Your feedback helps us and other home cooks. Thanks so much!
Sweet Potato and Black Bean Chili
6
servings
15 minutes
2 hours
2 hours
15 minutes
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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,
(e.g., jalapeño), deseeded and minced for less heat, or left out for mild chili -
2
teaspoons
chili powder -
¼
teaspoon
cayenne pepper,
or to taste, for extra heat -
1 ½
teaspoon
salt -
1
teaspoon
ground black pepper -
1
teaspoon
ground cumin -
1
teaspoon
dried oregano -
½
cup
corn kernels,
canned (drained), fresh, or frozen, added during the last 30 minutes of cooking -
1
large sweet potato,
about 340g, peeled and diced into ½-inch cubes
Suggested Toppings:
- chopped avocado chunks
- chopped green onions
- shredded carrot
- fresh cilantro
- crumbled tortilla chips
Vegan Cashew Sour Cream:
-
½
cup
raw cashews,
soaked in hot water for 30 minutes or cold water overnight, then drained -
3-4
tablespoons
cold water,
or as needed for desired consistency -
splash of apple cider vinegar,
for tang -
½
teaspoon
fine sea salt -
1
teaspoon
fresh lime juice
Instructions
- Add the vegetable broth, diced sweet potato, uncooked quinoa, drained black beans, and canned diced tomatoes to the slow cooker insert. Stir everything gently to ensure it’s well combined.
- Next, add the chopped bell peppers, shredded carrot, chopped onion, and minced garlic. Stir well. Then, add all the dried seasonings: chili powder, cayenne pepper, salt, ground black pepper, ground cumin, and dried oregano. Stir thoroughly to distribute the spices evenly throughout the chili.
- Place the lid on your slow cooker. Cook on the “High” setting for 2 to 2½ hours, or on the “Low” setting for 5 to 6 hours. During the last 30 minutes (for high) or the last hour (for low), add the corn kernels and monitor to ensure the sweet potatoes are tender and the quinoa is cooked.
For the Vegan Cashew Sour Cream
- Combine all the ingredients for the cashew sour cream (soaked cashews, water, apple cider vinegar, salt, and lime juice) in a high-speed blender (such as a NutriBullet). Blend until the mixture is completely smooth and creamy, about 30 seconds. You may need to stop and scrape down the sides of the blender once or twice to ensure a uniform consistency.
- Ladle the cooked chili into bowls. Garnish generously with a dollop of the vegan cashew sour cream and your favorite toppings, such as chopped avocado chunks and fresh green onions. Serve warm and enjoy!
Notes
To freeze: This chili freezes exceptionally well. Allow it to cool completely, then transfer to an airtight, freezer-safe container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
Carbohydrates: 47g,
Protein: 11g,
Fat: 11g,
Saturated Fat: 2g,
Sodium: 1612mg,
Potassium: 949mg,
Fiber: 12g,
Sugar: 8g,
Vitamin A: 9581IU,
Vitamin C: 34mg,
Calcium: 95mg,
Iron: 4mg
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.
American, Tex-Mex
Dinner, Main Dish
Jessica Hylton