Vegetarian Slow Cooker Sweet Potato and Black Bean Chili.png

Fit Foodie Friday: Smokey Sweet Potato and Black Bean Chili

Happy Friday! I’d like to share the most delicious and easy slow cooker meal: Smokey Sweet Potato and Black Bean Chili! The sweet potatoes and red peppers add that hint of sweetness and the chipotle chili powder adds a tiny kick of spice and a whole lot of sweet smokiness. And it’s gluten free and vegetarian!! YUM! I adapted this recipe from an Instant Pot recipe I came across and tweaked it for the slow cooker. Hope you’ll love this as much as we did!


  • 2 small onions, diced
  • 5-6 garlic cloves, minced
  • 2 red peppers, diced (I used one red and one orange)
  • 1 1/2 T chili powder
  • 1 1/2 t cumin
  • 1 t oregano
  • 1/2 t chipotle chili powder
  • 2 medium sweet potatoes, peeled and diced into 2 inch chunks
  • 2 14.5 oz cans black beans, rinsed and drained
  • 2 14.5 oz cans of diced tomatoes
  • 1/4 c tomato paste
  • Pinch of salt

Toss all ingredients in the slow cooker, mix well and cook on low for 8-10 hours OR high for 4-5 hours. I think you could easily adapt this recipe for the stovetop in a heavy soup pot. I would bring the chili up to a boil, then turn the heat down to simmer, cover and cook on low until the sweet potatoes are cooked through (fork tender) and the tomatoes are broken down and have blended with the chili powders to create the most lovely, brickred thick chili. I served this with a dollop of plain Greek yogurt! Enjoy! Xoxo

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