First off, why am I always making this chili?

You know when you hit that point in fall (or honestly, mid-February, because time is a circle) where you just want something warm, kinda healthy-ish, and above all: easy? That was me last year, staring down a bag of sweet potatoes that I'd forgotten in the pantry—oops. Anyway, this Crockpot Sweet Potato and Black Bean Chili was basically born out of laziness, a little pantry panic, and a spark of, "Wait, what if I just throw all this in the slow cooker?" moment. My cousin Sarah always says, “Half my best recipes start as an accident!” And you know...she's not wrong. I’ll be honest, too, it’s a miracle anything gets cooked in my kitchen some days with all the distractions (my dog once ate half an onion, but that’s a story for another time...).

Why you'll keep coming back (or at least I do)

I make this when: I can't be fussed to babysit the stove. My family goes bonkers for it (even my aunt who claims to hate beans - she always asks for seconds...go figure). The best part? You can, like, totally juggle laundry or answer seven emails during that magical 'let it simmer in the background' time. Plus, it’s borderline impossible to mess up unless you forget to plug in your Crockpot...which I, uh, may have done once. Or twice. But hey, live and learn.

Let’s talk about the ingredients (aka, what’s in my fridge)

2 large sweet potatoes, peeled and chopped (sometimes I leave the skins on—extra fiber!)
1 large onion, diced (red or yellow; honestly, whatever’s rolling around your crisper)
3 cloves garlic, minced (full confession, I sometimes use the jarred stuff; it’s fine)
2 cans (15 oz each) black beans, drained and rinsed (my grandmother insists on Goya but I use whatever’s cheapest)
1 can (14 oz) diced tomatoes (fire-roasted is yum, but plain works too)
1 bell pepper, any color, chopped (I like red but yellow is a laugh, too)
2–3 cups vegetable broth (depends how thick you want it; I pour in "about two mugs worth")
2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika (optional but so good)
Salt and black pepper, to taste
Juice of half a lime (fresh is best, but that little green squeezy bottle has saved me many a time)
Optional add-ins: frozen corn, a handful of spinach, a dash of chipotle for heat, or even leftover shredded chicken if you’re a rebel

Here’s how I actually do it (with a bit of chaos)

First things first: throw those sweet potatoes, onion, garlic, black beans, diced tomatoes (juice and all), and bell pepper into your Crockpot. Pile it in—no need to layer or anything fancy.
Sprinkle in your chili powder, cumin, paprika, salt, and pepper. Give it a quick (but enthusiastic) stir. If you have kids helping, prepare for a minor mess.
Pour in the broth. Sometimes I start with 2 cups, then add more later if it’s looking too thick. This is where I usually pause and think, “Hmm, maybe I should have measured...”
Set your Crockpot to low for about 6–8 hours, or high for 4, but honestly slow and steady wins the race here. (Note: it always looks a bit odd at hour three. Just trust the process.)
About ten minutes before serving, squeeze in your lime juice. And—if you’re me—this is when you inevitably sneak a spoonful "to check the seasoning." Sometimes I add a splash more broth or salt.
Stir in any last-minute add-ins (spinach wilts quick, so toss it in late if you’re using it).

Some notes I learned the hard way

If you cut the sweet potatoes too small, they’ll kind of disappear (which is fine if you like a thick, almost stew-y chili!).
Don’t skip the lime, it just brightens up everything—in a pinch, that bottled stuff is just fine. I promise.
This actually gets better overnight, flavors wise. I truly think so. My husband disagrees but he eats it anyway.
One time I tried to DOUBLE the chili powder—don’t. Unless you’re a spice maniac; then, by all means, go wild.

Variations I attempted (some hits, one big miss)

Once I swapped half the sweet potato for butternut squash—it came out just as tasty.
Added a can of white beans with the black beans; nobody noticed but me, but I liked it.
Threw in a diced jalapeño for more oomph; caution, it packs a punch if you leave the seeds in.
I tried making this with frozen hash browns instead of sweet potato once...wouldn't recommend. Texture got weird (lesson learned!)

If you don’t have a Crockpot—don’t panic

I once borrowed a friend’s Dutch oven and just let it go on low on my stove for a few hours (stirring occasionally so it doesn’t stick). Or, if you’re feeling a little brave, an Instant Pot on slow cooker mode works fine—a little quicker too! For some wild reason, my neighbor makes hers in a rice cooker, but that’s a rabbit hole I haven’t fallen into...yet.

Crockpot Sweet Potato and Black Bean Chili

How to store this (if there’s actually any left)

Made too much? Lucky you. Pop the leftovers into any old container you have (glass or plastic, doesn’t matter). I think it tastes way better the next day—maybe it’s the magic of leftovers. It’ll last 3 or 4 days in the fridge. Supposedly you can freeze it for a couple months, but honestly, it never makes it past a day or two in our house.

How we love to serve it

This is practically begging for toppings: dollops of Greek yogurt (or sour cream), a sprinkle of shredded cheese, maybe some diced avocado if you’re feeling fancy, and a bit of chopped cilantro. We always toast up some cornbread on the side (from a box mix—don’t tell my Nana). Sometimes, we go full chaos and scoop it up with tortilla chips. Game changer. And because this is chili, you must have a big ol’ bowl...or mug if you’re cozying up on the couch.

Smart moves I learned (after messing up more than once)

Seriously, don’t try to speed this up. I once put it on high heat for only 2 hours—the sweet potatoes were little rocks. Not ideal.
Taste before serving, always. There have been times I got cocky with the salt and, well, the dog would’ve been the only one happy to eat it.
Do tidy as you go. Trust me, sweet potato bits get everywhere.

Just real questions people (okay, my family) have asked me

Can I use kidney beans instead?: Sure thing. Got pinto or chickpeas? Works in a pinch.
Can I make it spicier?: Toss in some chipotle or cayenne, or just drown it in hot sauce at the end—that’s what my uncle does.
What should I serve with this?: Anything carby. Cornbread, crusty bread, rice, sometimes a weirdo neighbor brings pita and it's...not bad actually.
How do I thicken it?: I let it go uncovered (just lift the lid toward the end) or mash a few sweet potatoes right in the pot to thicken it up.
Is this actually healthy?: It’s mostly veggies and beans, so yeah, I’d say so. But hey, top it how you like. If you want to get nutritional nitty-gritty, this site has all sorts of info. But I don’t stress over it much, to be honest.

Oh! Before I forget: if you’re looking for another slow cooker meal, I genuinely love the ideas over at Budget Bytes (major inspiration for easy weeknight stuff). One more plug: if you don’t have a slow cooker, the Serious Eats slow cooker roundup saved me from buying a dud one day.

And that’s it—more or less. Go give it a whirl. Or, y'know, just pin it for a rainy day. Thanks for dropping by my kitchen (virtually, anyway)!

Crockpot Sweet Potato and Black Bean Chili