From the Garden | Sweet Potato + Black Bean Chili in a Crockpot

In our family, this recipe is famous! We discovered it a few years ago after looking for a chili that was a little healthier and figured maybe we could just swap in a few different ingredients for the typical bulk of meat and pinto beans. What we made was a delicious sweet potato and black bean chili, the most guilt free chili you will ever eat. I even love it, and I absolutely despise meat chilis. This recipe is such a win, and it would honestly fool anyone who thought they were about to dig into a big bowl of the classic stuff. I think this is a great main entree substitute for this Thanksgiving; I know there a lot of people who are trying to swap in soups and chilis, and if you are feeling discouraged to find plant based options for your main course, then you might want to try this one out! The best part? You can just stick the whole thing in a crockpot and be done with it. I love a quick meal like that!

Ingredients |

  • 2 large sweet potatoes, peeled and cubed
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp salt
  • 3 tbsp olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 large yellow bell pepper
  • 1 large red bell pepper
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1/4 tsp oregano
  • 28 oz can diced tomatoes (I used my own canned tomatoes! Yum!)
  • 1 cup water
  • 1 tbsp cornmeal
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp sugar
  • 1 tsp unsweetened cocoa powder
  • 2 (15 oz) cans black beans
  • pinch of cayenne pepper
  • sour cream and fresh chopped chives for garnish
  1. Preheat your oven to 400. Line a baking sheet with silicone baking mats or parchment paper.
  2. In a large bowl, combine your sweet potatoes, chipotle chili powder, 1/2 tsp salt, and 2 tbsp olive oil. Toss to coat and spread evenly on the baking sheet. Bake for about 20-25 minutes or until the outside is crispy. For best results, flip the sweet potatoes over halfway through.
  3. Turn a crockpot onto high heat and begin adding the rest of the ingredients in order, including an extra 1-2 tbsp of olive oil. It is going to seem like a lot is going on, so chop and prep your vegetables beforehand! 
  4. By the time you have finished adding all of the ingredients, the sweet potatoes should be finished. Carefully scrape them into the crockpot. Stir everything well and cover the crockpot with the lid.
  5. Let cook for at least 3-4 hours before serving. This is a great recipe to make in the morning and let sit until dinner time, or make in the evening and let sit overnight! For me, this chili always tastes better the day after. Serve hot with a dollop of sour cream and sprinkled with chopped fresh chives. Add cheese if you wish, too! Love cornbread? Try our skillet cornbread recipe HERE.

A classic! You will absolutely love this recipe. It is so filling but not in the way where you feel like you have to unbutton your pants afterwards. I always feel so good after eating this and absolutely guilt free. You could even replace the sugar if you want with a better alternative! If anything, you just want a little sweetness in the chili to help balance out the spiciness. If you like your chili even spicier, add a jalapeno pepper! 

Do you prefer soup or chili in the winter?

xoxo Kayla