Slow Cooker Sweet Potato and Black Bean Chili Tips, FAQ & printable recipe

Tips for success

To add a touch of brightness to the finished dish, consider stirring in a squeeze of fresh lime juice or a sprinkle of fresh cilantro just before serving. These additions provide a refreshing contrast to the earthy flavors of the sweet potatoes and black beans.

If the chili appears too thick after cooking, you can stir in a small amount of vegetable broth or water until it reaches your desired consistency, though the natural juices from the tomatoes are usually sufficient.

For those who enjoy a deeper flavor profile, consider adding a teaspoon of cocoa powder or a small piece of dark chocolate to the slow cooker along with the seasoning. This unconventional addition adds a subtle richness that complements the sweetness of the potatoes perfectly. If you find the chili needs more depth, a small splash of apple cider vinegar can help balance the acidity of the tomatoes and brighten the overall flavor of the final dish.

Variations

• Spicy Sweet Potato Chili: Add two finely diced jalapeño peppers or a teaspoon of crushed red pepper flakes to the slow cooker along with the seasoning to introduce a pleasant heat that cuts through the sweetness of the potatoes.
• Smoky Black Bean Chili: Stir in a teaspoon of smoked paprika or a tablespoon of chipotle peppers in adobo sauce to give the chili a deep, wood-fired flavor that pairs exceptionally well with the sweet potatoes.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, or in the microwave until steaming hot throughout.

Allow any leftover chili to cool to room temperature for no more than two hours before transferring it to an airtight container. Keep the container in the refrigerator to maintain freshness.

The flavors often improve after a day or two as they continue to meld, making this an excellent candidate for leftovers. Ensure the container is sealed tightly to prevent any refrigerator odors from affecting the taste of the chili, and consume within three to four days for the best quality.

This chili is an excellent candidate for making ahead, as the flavors develop beautifully over time. You can assemble the ingredients in the slow cooker insert the night before, cover it, and keep it in the refrigerator. In the morning, simply place the insert into the slow cooker base and start the cooking cycle. This method saves significant time on busy mornings and ensures a delicious, hot meal is waiting for you when you return home in the evening.

Serving ideas

Serve the chili in warm bowls to help maintain its temperature. It pairs wonderfully with a variety of toppings, such as a dollop of sour cream, shredded cheddar cheese, or sliced avocado.

If you want to add some crunch, consider serving it with a side of tortilla chips or a warm slice of cornbread. The combination of textures and temperatures makes each bite more interesting and satisfying, especially when topped with fresh ingredients that contrast with the slow-cooked base.

For a complete meal, serve the chili alongside a simple green salad dressed with a light vinaigrette. The freshness of the salad balances the heartiness of the chili, creating a well-rounded dining experience.

If you are serving a larger group, you can set up a topping bar, allowing guests to customize their bowls with their preferred additions. This approach is not only fun and interactive but also ensures that everyone gets exactly what they like, making your dinner gathering a success.

Frequently asked questions

Recipe card

Slow Cooker Sweet Potato and Black Bean Chili

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 cups sweet potato cubes, peeled and cut into 1-inch pieces
• 2 cans (15 oz each) black beans, rinsed and drained
• 1 packet chili seasoning
• 28 oz crushed tomatoes

Instructions

1. Place the sweet potato cubes in the bottom of the slow cooker to ensure they cook evenly. Scatter the rinsed and drained black beans over the sweet potatoes.
2. Sprinkle the entire packet of chili seasoning evenly over the beans. Pour the crushed tomatoes over the top of the seasoning and beans, ensuring everything is well-distributed.
3. Cover the slow cooker with its lid and set to cook on high for 4 hours or low for 6 to 8 hours until the sweet potatoes are fork-tender. Once finished, stir the chili gently to incorporate all the ingredients before serving warm.

Estimated nutrition per serving

Calories

280

Protein

9.5 g

Carbohydrates

52 g

Fat

1.2 g

Fiber

12 g

Sugar

8.5 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.