This easy Slow Cooker Black Bean and Sweet Potato Chili is a hearty, nutritious meal that’s perfect for any day. With a rich blend of spices and healthy ingredients like quinoa and sweet potatoes, it’s a simple yet satisfying dish. Customize it with your favorite toppings for a delicious, warming meal!

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Recipe Ingredients

• 2 (14.5 oz [411 g]) cans of black beans, drained
• 2 cups (480 ml) vegetable broth
• 2 (14 oz [397 g]) cans of diced tomatoes
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 jalapeño pepper, seeded and minced (optional, for added heat)
• 2 medium sweet potatoes, peeled and diced
• 2 tbsp (11 g) cocoa powder
• 1 tbsp (8 g) chili powder
• 2 tsp (6 g) ground cumin
• ½ tsp paprika
• ¼ tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• ½ cup (85 g) uncooked quinoa

Optional Toppings

• Cilantro
• Greek yogurt or vegan sour cream
• Shredded cheese
• Chopped green onions

How To Make Slow Cooker Black Bean And Sweet Potato Chili

1. Combine ingredients in the slow cooker: Stir together the beans, vegetable broth, diced tomatoes, onion, bell pepper, jalapeño, sweet potatoes, cocoa powder, chili powder, cumin, paprika, cayenne, and salt in your 6-quart (6-L) slow cooker.
2. Cook: Cover and cook on high for 4 hours or on low for 8 hours.
3. Add quinoa: Stir in the quinoa. If cooking on low, turn your slow cooker to high, cover, and cook for an additional 1 hour. Alternatively, add quinoa 1 hour before cooking is done.
4. Serve: Before serving, stir and top with your choice of cilantro, Greek yogurt or vegan sour cream, shredded cheese, and chopped green onions.

Recipe Tips

• Use firm sweet potatoes: Choose sweet potatoes that are firm and free from soft spots to ensure they hold up well during cooking and don’t turn mushy.
• Adjust the heat: If you like your chili spicier, add more cayenne pepper or a bit of extra jalapeño. Start with a small amount and taste as you go.
• Rinse your quinoa: Rinse it well before adding it to the slow cooker to remove any bitterness and help it cook more evenly.
• Stir halfway through: If cooking on low, give the chili a quick stir halfway through to prevent the quinoa from sticking to the sides of the slow cooker.
• Add toppings last: Wait until just before serving to add toppings like cheese or sour cream so they don’t melt into the chili. This keeps the texture perfect!

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Black Bean And Quinoa Enchilada Pie
• Slow Cooker Beef Skillet Pie With Cornbread
• Slow Cooker Beef And Rice Stuffed Peppers