Crockpot Sweet Potato & Black Bean Chili
This meatless marvel brings bold flavor with a twist — maple syrup for a touch of natural sweetness and chipotle for a smoky kick. Sweet potatoes, black beans, and tomatoes slow-cook into a hearty, satisfying chili that’s as nourishing as it is crave-worthy.
- Prep Time: 15 minutes
- Cook Time: 6 hrs (low) / 3 hrs (high)
- Total Time: 6 minute
- Yield: 4–6 1x
Ingredients
2 medium sweet potatoes, peeled and diced
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 small onion, diced
2 garlic cloves, minced
1 cup vegetable broth
1 tbsp tomato paste
1–2 chipotle peppers in adobo, minced
1 tbsp maple syrup
1 tsp chili powder
1 tsp cumin
½ tsp smoked paprika
Salt & black pepper, to taste
Optional toppings: avocado, cilantro, lime, tortilla strips
Instructions
Add all ingredients to the crockpot and stir to combine.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until sweet potatoes are tender.
Adjust seasoning if needed.
Serve hot with your favorite toppings.
Nutrition
- Calories: 290
- Fat: 4g
- Carbohydrates: 48g
- Fiber: 13g
- Protein: 11g