Flavorful Sweet Potato Chili Recipe Perfect for Crockpots

Name: Flavorful Sweet Potato Chili Recipe Perfect for Crockpots
Prep time: 15 min
Cook time: PT-489937H24M42S
Total time: PT-489937H24M42S
Cuisine: Vegetarian
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 can black beans, rinsed and drained; 1 can kidney beans, rinsed and drained; 1 can diced tomatoes (fire-roasted optional); 3 cups vegetable broth; 1 medium onion, diced; 2 bell peppers, diced (any color); 3 cloves garlic, minced; 2 tablespoons olive oil; 2 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper; Salt and pepper to taste; Optional toppings: fresh cilantro, avocado slices, shredded cheese, sour cream, lime wedges

Posted on November 15, 2025

vegetarian sweet potato chili - featured image

Jump to Recipe·Print Recipe

There’s something magical about coming home to the aroma of a warm, hearty chili simmering away in the crockpot. This flavorful vegetarian sweet potato chili is the perfect dish to cozy up with, whether you’re battling a cold winter evening or simply craving a wholesome dinner. The combination of tender sweet potatoes, earthy beans, and fragrant spices creates a bowl of comfort that feels indulgent yet is packed with nourishing goodness. Trust me, this recipe has become a staple in my kitchen, and it’ll soon be one in yours too.

I first made this recipe on a whim during a busy workweek. I wanted something simple but satisfying, and the crockpot was calling my name. Little did I know, this vegetarian sweet potato chili would turn into a family favorite. It’s packed with vibrant flavors, a variety of textures, and just the right amount of spice. Plus, it’s healthy, affordable, and easy to prepare—what’s not to love?

Whether you’re a seasoned cook or someone who’s just starting to explore vegetarian meals, this recipe is a no-fuss winner. The ingredients are pantry staples, the prep is minimal, and the results are nothing short of spectacular. So, grab your crockpot, toss in some simple ingredients, and let’s create a chili that’s destined to become a regular at your dinner table.

Why You’ll Love This Recipe

Quick Prep: All it takes is a few minutes of chopping and tossing, and your crockpot does the rest of the work. Perfect for those busy days when you need dinner ready without much effort.
Wholesome Ingredients: This chili is made with sweet potatoes, beans, tomatoes, and spices—simple, nutritious, and packed with flavor.
Versatile: Great for meal prep, potlucks, or a cozy family dinner. It’s also easily adaptable for different taste preferences or dietary needs.
Rich Flavor: The blend of smoky spices, tender sweet potatoes, and hearty beans creates a complex and satisfying chili that everyone will love.
Vegetarian-Friendly: A plant-based meal that’s filling and delicious—no one will miss the meat!
Crowd-Pleaser: Whether you’re serving kids, adults, or picky eaters, this chili always gets rave reviews.

This recipe stands out because of the balance between the natural sweetness of the sweet potatoes and the depth of flavor from the spices. It’s not just another chili recipe—it’s the one that makes you go back for seconds (and thirds). Plus, it’s perfect for impressing friends and family without spending hours in the kitchen.

What Ingredients You Will Need

This vegetarian sweet potato chili features a combination of wholesome, simple ingredients that deliver bold flavor and a comforting texture. Many of these are pantry staples, and there are plenty of ways to customize if needed.

Sweet Potatoes: Peeled and diced into bite-sized chunks for a naturally sweet and tender texture.
Black Beans: Canned, rinsed, and drained, or cooked from dried beans for a hearty protein punch.
Kidney Beans: Same as the black beans—canned or cooked from scratch, your choice.
Diced Tomatoes: Canned tomatoes work beautifully here. Opt for fire-roasted for extra flavor.
Vegetable Broth: The base of the chili that helps everything simmer to perfection. Use low-sodium if preferred.
Onion: Diced finely to add flavor and texture.
Bell Peppers: Any color works, but red and yellow add a touch of sweetness.
Garlic: Minced for that essential aromatic kick.
Spices: Chili powder, cumin, smoked paprika, and a pinch of cayenne for a smoky, spicy, and earthy flavor profile.
Salt and Pepper: To season and bring out the flavors.
Olive Oil: For sautéing the aromatics.
Optional Toppings: Fresh cilantro, avocado slices, shredded cheese (or dairy-free alternative), a dollop of sour cream, or lime wedges for added zing.

If you’re missing an ingredient, don’t worry! You can swap black beans for pinto beans, use chicken broth instead of vegetable broth (if you’re not strictly vegetarian), or add corn kernels for extra sweetness. This recipe is incredibly forgiving, so feel free to play around with the flavors!

Equipment Needed

Crockpot: A 6-quart size works perfectly for this recipe, but you can adjust the quantities if using a smaller or larger model.
Cutting Board: For chopping your vegetables—sweet potatoes, onions, and bell peppers.
Sharp Knife: A good-quality knife makes chopping quick and easy.
Can Opener: You’ll need this for opening the canned beans and tomatoes.
Wooden Spoon: Perfect for stirring everything together in the crockpot.

If you don’t have a crockpot, you can easily make this recipe on the stovetop in a large pot or Dutch oven. Just simmer on low heat and stir occasionally to ensure everything cooks evenly. Fun fact: I’ve made this recipe in an Instant Pot using the slow cooker function, and it works like a charm!

Preparation Method

Prepare the ingredients: Peel and dice the sweet potatoes into bite-sized chunks. Dice the onions and bell peppers, and mince the garlic.
Sauté aromatics: Heat a tablespoon of olive oil in a skillet over medium heat. Add the onions, bell peppers, and garlic. Cook for 3-4 minutes, stirring occasionally, until softened and fragrant.
Transfer to the crockpot: Add the sautéed vegetables to the crockpot. Stir in the diced sweet potatoes, black beans, kidney beans, and diced tomatoes.
Season the chili: Sprinkle in the chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Pour in the vegetable broth and give everything a good stir to combine.
Cook: Cover the crockpot with its lid and set it to cook on low for 6-8 hours or high for 3-4 hours. The sweet potatoes should be tender, and the flavors will have melded beautifully.
Serve: When ready to serve, give the chili another stir and taste to adjust seasoning if needed. Ladle into bowls and add your favorite toppings like shredded cheese, sour cream, avocado, or fresh cilantro.

If you prefer a thicker chili, you can mash some of the sweet potatoes with a fork and stir them back into the pot. This trick gives the chili a creamy texture without needing any extra ingredients.

Cooking Tips & Techniques

Making the perfect crockpot sweet potato chili is all about balancing flavors and textures. Here are some tried-and-true tips to help you make the most of this recipe:

Don’t skip sautéing: While it’s tempting to throw everything into the crockpot and call it a day, sautéing the onions, peppers, and garlic first adds a depth of flavor that makes all the difference.
Use fresh sweet potatoes: Avoid pre-cut sweet potatoes as they can dry out or become mushy. Freshly peeled and diced sweet potatoes cook evenly and retain their natural sweetness.
Layering flavors: Don’t be afraid to adjust the spices as you go. Adding a pinch more smoked paprika or a dash of cayenne can take the flavor to the next level.
Don’t overcook: While crockpots make cooking easier, leaving the chili in for too long can cause the sweet potatoes to disintegrate completely. Stick to the recommended cooking times.

Remember, cooking is all about experimenting and finding what works for you. If you like a spicier chili, try adding minced jalapeños or chipotle powder. If you prefer a milder version, reduce the chili powder or skip the cayenne altogether.

Variations & Adaptations

What’s great about this vegetarian sweet potato chili is how versatile it is. Here are some ways you can make it your own:

Make it vegan: Skip the cheese and sour cream toppings, or use plant-based alternatives. This chili is already vegan if you omit the dairy-based garnishes.
Add grains: Stir in cooked quinoa, farro, or barley for extra texture and heartiness.
Seasonal twist: Replace sweet potatoes with butternut squash in the fall, or add fresh corn kernels during the summer months.
Spice it up: For a fiery kick, add minced jalapeños, a splash of hot sauce, or use a spicier chili powder blend.
Protein options: Add crumbled tofu or tempeh for a protein boost while keeping the dish vegetarian.

When I’m craving something a little different, I’ve substituted black beans for chickpeas or even added roasted red peppers for a smoky sweetness. Don’t be afraid to experiment with what you have on hand!

Serving & Storage Suggestions

Serve this crockpot vegetarian sweet potato chili hot, topped with your favorite garnishes. My personal favorites include fresh cilantro, a dollop of sour cream, and some crunchy tortilla chips for dipping. It pairs wonderfully with crusty bread or over a bed of rice for an even heartier meal.

If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days. For longer storage, transfer the chili to freezer-safe containers and freeze for up to 3 months. When reheating, simply warm it up on the stovetop over medium heat or pop it in the microwave, adding a splash of broth or water if needed to loosen the consistency.

One of the best things about this chili is that the flavors only get better as it sits. Make it ahead of time and enjoy it throughout the week—it’s a lifesaver for busy schedules!

Nutritional Information & Benefits

This flavorful sweet potato chili is not only delicious but also packed with nutrients:

Sweet Potatoes: Rich in vitamins A and C, fiber, and antioxidants to boost immunity and support healthy skin.
Beans: A great source of plant-based protein, fiber, and essential minerals like iron and magnesium.
Low in Saturated Fat: Being vegetarian, this chili is heart-healthy and perfect for those watching their cholesterol.
Naturally Gluten-Free: Great for those following a gluten-free diet.

This recipe is proof that comfort food can be wholesome and nourishing. It’s perfect for anyone looking to incorporate more plant-based meals into their routine without sacrificing flavor or satisfaction!

Conclusion

At the end of a long day, nothing beats the soothing taste of a bowl of homemade crockpot vegetarian sweet potato chili. It’s easy to make, endlessly customizable, and packed with flavor that warms you from the inside out. Whether you’re new to vegetarian cooking or a seasoned pro, this chili is bound to become a favorite.

So, grab your crockpot and give this recipe a try. And don’t forget to share your creative twists or favorite toppings in the comments below—I love hearing how others make this dish their own. Let’s make dinner easy, delicious, and filled with comfort!

Happy cooking!

FAQs

Can I make this sweet potato chili on the stovetop?

Absolutely! Simply follow the same steps, but cook the chili in a large pot on the stovetop over low heat for about 45 minutes to an hour, stirring occasionally.

Is this chili spicy?

It has a mild kick from the chili powder and cayenne, but you can adjust the spice level to your liking by adding or reducing these ingredients.

Can I use frozen sweet potatoes?

Yes, frozen sweet potatoes work in a pinch, but fresh sweet potatoes tend to hold their texture better in the slow cooker.

How do I make this chili thicker?

You can mash some of the cooked sweet potatoes with a fork and stir them back into the chili. Alternatively, let it cook uncovered for the last 30 minutes to reduce the liquid.

What are some good side dishes to serve with this chili?

Try pairing it with cornbread, crusty bread, or a simple green salad for a complete meal. Tortilla chips are also great for dipping!

Pin This Recipe!