Hey there! Welcome to Callie’s kitchen corner. Today, we’re diving into one of my all-time favorite cozy dishes: Sweet Potato & Black Bean Vegetarian Chili. This recipe has been a lifesaver on busy weeknights when the family’s hunger seems to come out of nowhere. Quick prep and let the crockpot do the magic! Plus, it’s so comforting, rich in flavor, and just right for warming you up on a chilly day—or any day really! If you’re a fan of this, you might also love my Black Bean Sweet Potato Enchiladas.
Why you’ll love this recipe
You’ll love this vegetarian chili because it’s both hearty and wholesome! With inviting spices like cumin and cinnamon, every bite is packed with a cozy warmth. The sweet potatoes and black beans are not only filling but also provide loads of nutrients. Plus, prepping this chili is incredibly easy. You’ll spend just 10–15 minutes chopping and sautéing (if you choose to), and then it’s all hands-off with the crockpot. Imagine returning home to a kitchen filled with the satisfying aroma of homemade chili, ready to dig in. Who doesn’t love that?
Ingredients
- 2 medium-sized sweet potatoes, peeled and diced
- 2 cans black beans, drained and rinsed
- 1 can diced tomatoes
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- Salt and pepper, to taste
- 1/2 to 1 cup vegetable broth (optional)
Step-by-step instructions
Prep the veggies
First things first, get all that chopping done! Dice up those sweet potatoes, chop the onions and bell peppers, and mince the garlic. It’s like a mini workout session, but don’t worry, you’ll crush it!
Sauté for extra flavor
I love adding an extra layer of flavor by sautéing the onions, bell peppers, and garlic in a skillet with a splash of olive oil. Honestly, it does wonders! Cook until the onions are translucent, then add your chili powder, cumin, and cinnamon—let them toast for a minute. Trust me, your nose will thank you!
Into the crockpot
Whether you sautéed or not, transfer everything into your crockpot: diced sweet potatoes, black beans, diced tomatoes, and all those lovely spices. If you’re going for a saucier chili, now’s the time to add some vegetable broth.
Cook and adjust
Cover that crockpot and set it to Low for 6–8 hours or High for 3–4 hours. Once time’s up, taste it! Add salt, pepper, or a pinch more cinnamon if you’re feeling it.
Recipe tips & variations
Here’s a handy tip: If you love spicy, throw in a diced jalapeño or a dash of cayenne pepper. For a protein boost, sometimes I add a cup of quinoa or some firm tofu. And don’t be shy to experiment with toppings—avocado, cilantro, or a sprinkle of cheese work wonders!
Storage & reheating
This chili keeps like a charm! Store leftovers in an airtight container in the fridge for up to four days. To reheat, simmer on the stove or pop it in the microwave. It might even taste better the next day as the flavors marry.
FAQs
Can I freeze this chili?
Absolutely! It freezes incredibly well. Just store it in a freezer-safe container, and you’re set for up to three months.
How can I add more protein to this dish?
Adding a can of lentils or chickpeas is a great way to boost the protein content. Both options blend seamlessly with the recipe’s flavors.
Is there a way to make it spicier?
Sure, for those who love their spice, consider adding a chopped jalapeño or a teaspoon of hot sauce.
Can I make this chili on the stove?
Yes, you can! Just sauté your veggies as mentioned and then add all other ingredients. Let it simmer on low until your sweet potatoes are tender.
Recipes you may like
- White Sweet Potatoes Crispy Roasted Guide
- Butternut Squash and Sweet Potato Recipes
- Black Bean Sweet Potato Enchiladas
There you go! A nice cozy dish that fits into any weeknight, making everyone around your table happy. Enjoy the warmth and comfort, and let me know how yours turns out!
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Sweet Potato & Black Bean Vegetarian Chili
- Total Time: 8 hours 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy and wholesome Sweet Potato & Black Bean Vegetarian Chili perfect for busy weeknights.
Ingredients
- 2 medium-sized sweet potatoes, peeled and diced
- 2 cans black beans, drained and rinsed
- 1 can diced tomatoes
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- Salt and pepper, to taste
- 1/2 to 1 cup vegetable broth (optional)
Instructions
- Prep the veggies: Dice up the sweet potatoes, chop the onions and bell peppers, and mince the garlic.
- Sauté for extra flavor: Sauté the onions, bell peppers, and garlic in a skillet with olive oil until the onions are translucent. Add chili powder, cumin, and cinnamon, toasting for a minute.
- Into the crockpot: Transfer everything into the crockpot with the diced sweet potatoes, black beans, diced tomatoes, and spices. Add vegetable broth if desired.
- Cook and adjust: Cover and set to Low for 6–8 hours or High for 3–4 hours. Add salt, pepper, or more cinnamon to taste.
Notes
- If you love spicy, consider adding a diced jalapeño or a dash of cayenne pepper.
- For a protein boost, add a cup of quinoa or some firm tofu.
- Toppings such as avocado, cilantro, or cheese work wonders!
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg