Sweet Potato and Black Bean Chili (Slow Cooker)

Jump To Recipe by Liz Thomson February 23, 2026 This post may contain affiliate links.

This hearty sweet potato and black bean chili is the perfect cozy slow cooker meal! It’s packed with beans, tender sweet potatoes, and smoky spices for a filling vegan dinner that is easy to make.

This post is sponsored by Patient First. As always, all opinions are my own.

This sweet potato and black bean chili is great because it’s healthy, but it still tastes like comfort food. The sweet potatoes break down just enough to make the broth slightly thick and hearty, while the beans add tons of fiber and plant-based protein. It’s also a perfect set-it-and-forget-it slow cooker dinner, which is so helpful during busy weeks.

I created this recipe in partnership with Patient First, which is always a great resource to have during cold and flu season. They have convenient locations across the mid-Atlantic and they’re open 8am–8pm, year-round, no appointment needed. As a mom, I love knowing that if someone suddenly spikes a fever or we’re dealing with a mystery cough, we can get seen quickly without trying to squeeze in with a primary care office.

Slow Cooker Black Bean and Sweet Potato Chili

I love that this chili is a good source of protein, fiber, and vegetables. According to Dr. Cora Owen from Patient First, “Recipes like these use all sorts of spices to enhance the flavor, and by adding protein and fiber from the black beans and sweet potatoes, it’s a great way to boost your energy and help balance blood sugar. Top it with avocado for some healthy fats, and you have a delicious, well-rounded meal!”

Ingredients & Substitutions

Olive Oil: This is used to bloom the spices, which makes the flavor richer. You can substitute avocado oil or melted coconut oil, or skip it and use 2–3 tablespoons of broth instead.
Chili Powder: This is the main seasoning in the recipe. If you like a little heat, use a spicier chili powder or add a pinch of cayenne.
Cumin & Oregano: These add additional depth to the flavor of the chili.
Smoked Paprika: Gives it that subtle smoky vibe that makes it taste like it’s been simmering all day. Regular paprika works too, but smoked is my favorite.
Yellow Onion + Garlic: This also helps create a savory base. White onion or shallots work too.
Sweet Potatoes: These add natural sweetness and body to the chili. Butternut squash is a great substitute.
Black Beans + Kidney Beans: This combo makes it extra hearty. Pinto beans work great instead of kidney beans.
Diced Tomatoes: Adds acidity and texture. I love using fire-roasted diced tomatoes here for extra flavor.
Tomato Paste: Deepens the tomato flavor and adds richness. If you don’t have it, you can skip it, but it really helps the chili taste more developed.
Vegetable Broth: This is the cooking liquid. I recommend using a low sodium broth if you want to control the saltiness of the final dish.