Go Back
–+ servings
Sweet Potato & Black Bean Vegetarian Chili

Cozy Sweet Potato & Black Bean Vegetarian Chili Recipe

Enjoy a warm embrace of flavors with this Sweet Potato & Black Bean Vegetarian Chili, a healthy and hearty dish packed with fiber and plant-based protein.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chili Base
  • 2 medium Sweet Potatoes Peeled and diced into ½-inch cubes
  • 1 can Black Beans Rinsed and drained
  • 1 Onion Chopped
  • 1 Bell Pepper Chopped
  • 3 cloves Garlic Minced
  • 1 can Canned Diced Tomatoes With juices
Flavoring
  • 1 tablespoon Chili Powder Core spice for warmth
  • 1 teaspoon Cumin Enhances essence
  • 1/4 teaspoon Cinnamon Optional for warmth
Liquid
  • 2 cups Vegetable Broth or Water Adjust for consistency

Equipment

  • slow cooker
  • Skillet

Method
 

Preparation
  1. Prepare ingredients by peeling and dicing sweet potatoes, chopping onion and bell pepper, and mincing garlic. Rinse black beans.
Sauté (Optional)
  1. In a skillet, heat olive oil and sauté onion until translucent. Add garlic and bell peppers and cook until tender. Add spices and cook for a minute.
Combine in Crockpot
  1. Transfer sautéed mixture to slow cooker. Add sweet potatoes, black beans, canned tomatoes, and broth. Stir gently.
Cook
  1. Cover and cook on Low for 6-8 hours or High for 3-4 hours, stirring halfway.
Adjust Seasoning
  1. Taste and adjust seasoning with salt, pepper, or extra spices as needed.
Serve
  1. Ladle chili into bowls. Optionally garnish with cilantro, avocado, or yogurt.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 45gProtein: 10gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 400mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 7500IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

This chili can be prepped ahead, and tastes better the next day. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!