This is one of those vegetarian crockpot recipes that sort of sneaks up on you. I made it once, just trying to clear out the pantry, and by the second bite, I knew it had to be a regular in our dinner rotation. There’s something about the sweetness of the potatoes melting into the earthiness of the black beans that feels like a hug in a bowl. I like to set this up in the morning, walk away, and by the time I remember I have to feed people again—bam, it’s ready. It’s the kind of chili that doesn’t try too hard but still manages to steal the spotlight. Whether you’re hunting for the best vegetarian crockpot recipes, trying out a new chili recipe crockpot vegetarian style, or feeling adventurous with a crockpot vegetarian chili mac remix, this one does it all. It’s hearty, comforting, and doesn’t require a culinary degree to pull off. If you’ve ever scrolled through soup crockpot recipes vegetarian fans swear by, or collected vegetarian recipes crockpot style for lazy Sundays, give this one a go. I promise, no one’s going to ask where the meat went.

1) Key Takeaways
2) Easy Sweet Potato & Black Bean Vegetarian Chili Recipe
3) Ingredients for Sweet Potato & Black Bean Vegetarian Chili
4) How to Make Sweet Potato & Black Bean Vegetarian Chili
5) Tips for Making Sweet Potato & Black Bean Vegetarian Chili
6) Making Sweet Potato & Black Bean Vegetarian Chili Ahead of Time
7) Storing Leftover Sweet Potato & Black Bean Vegetarian Chili
8) Try these vegetarian recipes next!
9) Sweet Potato & Black Bean Vegetarian Chili
10) Nutrition

1) Key Takeaways

This chili gets its heartiness from sweet potatoes and black beans—no meat needed.
It’s one of those vegetarian crockpot recipes you can set and forget.
You can easily meal prep this dish or serve it fresh out of the pot for a cozy dinner.
The recipe is flexible. Add corn, switch the beans, or even toss in some quinoa.

2) Easy Sweet Potato & Black Bean Vegetarian Chili Recipe

This vegetarian crockpot recipe came out of a cold weekend and a half-empty pantry. I had one lonely sweet potato, a can of black beans, and no plans. Hours later, I had a full belly and a recipe I knew I’d be making again and again.

This chili isn’t showy, but it knows what it’s doing. It tastes rich without being heavy, with just enough spice to keep things interesting. It’s one of the best vegetarian crockpot recipes I’ve made. No meat, no problem. The sweet potatoes break down just enough to give that silky texture, while the black beans hold it together.

If you’ve been searching for chili recipe crockpot vegetarian versions that don’t taste like an afterthought, you’re in luck. This one has depth, it has heart, and it cooks itself while you do life. That’s the kind of recipe I can get behind.

3) Ingredients for Sweet Potato & Black Bean Vegetarian Chili

Olive oil sets the base with a warm, subtle richness. I usually eyeball a tablespoon or so—just enough to get those onions moving in the pan.

Onion adds that mellow, sweet backbone we all expect from a good chili. One medium-sized one is perfect.

Garlic brings the sharp edge. Three cloves do the trick for me. Mince them up and get ready to smell heaven.

Sweet potato is the heart of the dish. One medium-sized tuber, peeled and chopped small, softens beautifully in the crockpot.

Bell pepper gives this chili a bit of color and a subtle crunch—diced and thrown right in.

Black beans are our protein. One can, rinsed and drained, works like magic with the sweet potatoes.

Diced tomatoes with their juice help make the base saucy without being too watery. Use a 15-ounce can.

Tomato paste adds a concentrated richness that ties it all together. Just one tablespoon does it.

Vegetable broth loosens things up and brings everything into balance. About a cup and a half keeps it hearty but spoonable.

Chili powder and cumin are your main spices. A tablespoon of chili powder, a teaspoon of cumin, and you’re set.

Salt and pepper round it out. Taste as you go and make it your own.

Lime juice wakes everything up right before serving. Don’t skip it—it pulls it all together.

Cilantro is optional, but it adds freshness and a pop of green that I love over the top.

4) How to Make Sweet Potato & Black Bean Vegetarian Chili

Step 1. Start by heating a splash of olive oil in a skillet. Add your onion and garlic. Cook until the onion is soft and smells sweet—about five minutes should do it.

Step 2. Toss your chopped sweet potato, bell pepper, beans, tomatoes, tomato paste, broth, and spices into the crockpot. Stir like you mean it, until everything is coated and looks like it belongs together.

Step 3. Cover. Set your crockpot to low for 6 to 8 hours or high for 3 to 4 hours. Walk away. Let it do its thing.

Step 4. Before serving, stir in the lime juice. Trust me, it’s worth it. Then taste and add more salt or pepper if it needs it.

Step 5. Scoop into bowls, top with cilantro if you’re into that, and serve hot. You did it. Dinner’s done.

5) Tips for Making Sweet Potato & Black Bean Vegetarian Chili

Cut the sweet potatoes small so they cook through completely. Big chunks take longer and throw off the timing. Small bites cook even and blend better.

Don’t forget the lime at the end. It’s not just garnish. That bright splash of citrus balances the richness and spice. It might be the best part.

Want to bulk it up? Add corn or quinoa. I’ve even tossed in a handful of chopped kale near the end of cooking. It’s flexible and forgiving, which makes it one of my favorite vegetarian recipes crockpot-style.

6) Making Sweet Potato & Black Bean Vegetarian Chili Ahead of Time

This chili only gets better as it sits. I often make it the night before and let the flavors hang out in the fridge. By the next day, they’ve had time to settle in and deepen. That’s when it’s magic.

If you’re planning meals for the week, this one should be on the list. It’s part of my core group of soup crockpot recipes vegetarian folks can make without much fuss.

Just warm it on the stove or microwave and stir it well before serving. You won’t lose any flavor in the process, and you’ll probably like it even more the second time around.

7) Storing Leftover Sweet Potato & Black Bean Vegetarian Chili

Store leftovers in airtight containers. I use glass if I’m being good, but plastic works fine too. It’ll last in the fridge for up to five days.

Reheat in the microwave or on the stove over medium heat. Stir occasionally so it doesn’t stick to the bottom.

This dish also freezes well. Let it cool completely, then pack it into freezer bags or containers. It’s one of those vegetarian crockpot recipes that handles the cold like a champ.

8) Try these vegetarian recipes next!

9) Sweet Potato & Black Bean Vegetarian Chili