Vegan Slow-Cooker Black Bean Sweet Potato Chili


{Recipe} Simple Slow-Cooker Vegan Black Bean Sweet Potato Chili


Hi all!


I hope you all had a splendid week! It’s Saturday, so that’s one reason to get excited, but don’t get too pumped up yet, for I have yet another reason to get excited–this vegan chili recipe I have for you guys today. (Okay, now you can start jumping up and down and cheering.)

This is my first ever vegan chili recipe and my first time trying to cook it and, I must say, it turned out pretty perfect. For next time, I’ll probably adjust the seasonings and their amounts just a tad, but honestly other than that, it was perfect. Why do I keep saying it was “perfect”? I mean, can a recipe truly be perfect? I suppose I should say that it exceeded expectations. This sounds not quite as good as “perfect”, however. To be honest, I didn’t have the highest hopes for this. It is simple, yes, and simple is good. But I’m a huge chili lover, especially in the winter. Especially right now, because, as some of you may know if you have me on Insta or Snap, my city is buried under about 3 feet of snow at the moment. Just peering out the window at that would make anyone yearn for a nice steaming bowl of comforting delicious chili. Or any comfort food, really, but chili is up there among the best comfort foods, right next to mac n cheese and pasta.




I have a really good chili recipe that my mother made, and I make it fairly often now, too. It calls for ground beef, corn, tomatoes, and 3 different kinds of beans, and it tastes best topped with corn chips, sour cream, and cheese. My boyfriend also has a really delicious chili recipe. His is more in line with what many might consider to be a more “traditional” chili recipe, in that it’s got sort of a liquid consistency to it instead of super thick, like mine, and his is way more spicy and has less ingredients, (his is just ground beef, ground pork, chili beans, and seasonings). Both of our go-to chili recipes are delicious, but they have something less pleasant in common. They are not the healthiest dishes on the menu, that’s for sure. Mine is heavy and chunky with delicious vegetables and beans, sure, but it’s still got meat, and the toppings are pure extraneous calories, salt, etc. And my bf’s recipe is chock full of meat, meat, and more meat. So, if one is craving a healthier or vegan alternative to the dish, what should one do?

Luckily, chili is actually super easy to make vegan. Heck, my go-to recipe above can easily be made vegan simply by leaving out the ground beef and tweaking the toppings. I’m sure it’d still taste good that way, too. I haven’t made it yet, and I plan to, but at the time of my chili craving (a few days ago) I didn’t have the ingredients or the will to whip that up.




I wanted something quicker, something simpler, something that could still pass for chili. That’s when I started perusing the pantry shelves and quickly spotted all the black beans a girl could want. Plus, I knew I had three lovely sweet potatoes waiting for me on the dining room table. “Am I crazy?” I thought, holding a can of black beans in one hand and a yam in the other, peering at one and then the other, carefully considering.

I decided I wasn’t mad, I was just hungry. And a genius. A hungry genius who was about to whip up some BOMBASS HEALTHY VEGAN CHILI, WOOT WOOT.





I figured that it would be simple but still palatable, and that if I seasoned it right, it should make at least a passable chili. I was right, and it was more than passable. It may not be the most photogenic or pretty food you’ve ever seen but I know I can’t be the only person who has a hard time getting pretty pictures of savory vegan food, right? So yeah, I may not have the best pics of my recipe this go around but I honestly love this recipe and find it a very satisfying healthy vegan take on the classic dish. Plus, it’s budget-friendly. The ingredient list is short and you probably already have all you need, especially in terms of spices. If you had a hankering for this and had to run out to the store to grab the main components, you could go to nearly any store, snag a couple of cans of black beans and a few sweet potatoes, slap down a fiver, and walk out with all you need to toss in the pot and whip this up. Some of my long time readers might remember that your girl here is a sucker for delicious food that is cheap and healthy. It’s my favorite thing.

Not only that, but I keep mentioning how easy this is. Literally it’s just dumping a can of beans in the pot, tossing the chopped up sweet potatoes in there, adding the water and spices, and then a good set it-forget it. That’s it! It doesn’t even take but a few hours to cook, either, so you can have a filling and delicious hot dinner, fast. I believe that’s quite enough hyping it up. Without further ado, here’s the recipe!



This is the singular, horrible photo I managed to take of this yummy recipe. Classic case of, “it’s better than it looks” 


Slow-Cooker Vegan Black Bean Sweet Potato Chili

Prep Time: 5 mins | Cook Time: 2-4 hours | Yield: 2-6 servings

You will need…


  • Slow cooker (I used my mini slow cooker for this which made about 2 servings of 2 cups of this each. A regular slow cooker would probably make at least 6 servings, if not more. I’m going to include estimated ranges for the amounts for the ingredients, so you can follow along whether you’re using a smaller or larger slow cooker.)
  • (Wooden) Spoon for stirring
  • Chopping knife & cutting board
  • Measuring cups: teaspoon, tablespoon, and cup


  • 1-2 cans of black beans (drained and rinsed if desired)
  • 1-3 whole sweet potatoes
  • 1-2 tsp salt
  • 1-2 tsp black pepper
  • 1/2-1 tsp cayenne pepper
  • 1-2 tsp garlic powder
  • 1-2 tsp onion powder
  • 1-2 tsp chili powder
  • 1/2-1 tsp turmeric
  • 1-2 tsp basil
  • 1-2 tablespoons ground cumin
  • 1-2 cups water (more or less depending on how thick vs. soupy you want yours, for my small slow cooker recipe, I used just under a cup or so of water and that was a pretty perfect consistency for chili; if it seems too watery, remember a lot of it will absorb and steam out as it cooks)

Toppings (optional)-

  • Sour cream (or vegan substitute)
  • Cheese (or vegan substitute)
  • Avocado (I ate it with this and it was soooo good!)
  • Finely chopped red onion (also delicious)
  • Saltine crackers (a classic)
  • corn chips (salty crunchy deliciousness)


  1. Open can(s) of black beans, drain, rinse if desired or needed (I drained these but didn’t rinse them for this recipe, but I’m sure it’d be fine if you did), add to slow cooker.
  2. Dice up your sweet potatoes to about a cubic inch or smaller, add to slow cooker.
  3. Add water and the seasonings.
  4. Stir, cover, set, done!

4A. My mini slow cooker only has a HIGH setting, and it cooked in about 2 hours. Since it’s literally just cooking and softening the beans and sweet potatoes and simmering the flavor of the spices in there, I didn’t think it would take long at all, and it doesn’t. So if you set yours to HIGH, expect 2-3 hours. Set it to LOW and tack on an hour or so, I’d imagine. Just keep an eye on it because, again, it doesn’t take long to cook at all.

5. Serve hot with desired toppings. Store in airtight container in fridge for 3-5 days, or in the freezer for 2 weeks.HWell there you have it, guys! My recipe for easy-peasy, delicious vegan slow cooker black bean sweet potato chili. I told you it was simple and quick, didn’t I? Now all that’s left is to make a batch of this several times all through the cold, cold winter.

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