Slow-Cooker Sweet Potato & Black Bean Chili

Category: Dinner Ideas

This hearty sweet potato and black bean chili has a delightful balance of sweet and spicy flavors. Swap out regular chili powder for chipotle and ancho chile powder, or try using reduced-sodium taco or fajita seasoning for a unique twist.


  • 2 pounds scrubbed sweet potatoes, chopped

  • 3 (15-ounce) cans no-salt-added black beans, rinsed

  • 2 (15-ounce) cans no-salt-added fire-roasted diced tomatoes

  • 1 large yellow onion, finely chopped

  • 1 small poblano pepper, finely chopped

  • 6 medium cloves garlic, finely chopped

  • 2 cups reduced-sodium vegetable broth

  • 2 tablespoons chili powder

  • 1 tablespoon no-salt-added tomato paste

  • 1 tablespoon ground cumin

  • 2 teaspoons paprika

  • 1 teaspoon dried oregano

  • 3/4 teaspoon salt

  • 1/4 teaspoon cayenne pepper

  • 2 small avocados, sliced

  • 8 lime wedges



  1. Add sweet potatoes, beans, tomatoes, onion, poblano, garlic, broth, chili powder, tomato paste, cumin, paprika, oregano, salt and cayenne to a 6-quart slow cooker; stir to combine. Cover and cook until the sweet potatoes are tender, about 4 hours on High or 7 hours on Low.
  2. Divide the soup among 8 shallow bowls. Top with avocado slices and serve with lime wedges.