Slow Cooker Sweet Potato Black Bean Chili with Chipotle

Name: Slow Cooker Sweet Potato Black Bean Chili with Chipotle
Yield: 8 servings
Ingredients: 1 pound Camellia Brand Black Beans, rinsed and sorted; 4 cups water; 2 cups vegetable broth; 2 cups yellow onion, diced; 4 cloves garlic, minced; 2 teaspoons ground cumin; 1 bay leaf; 1 1/2 pounds sweet potato, peeled and cut into 1/2 inch cubes; 1 28-ounce can whole peeled plum tomatoes, drained and chopped; 1 7 1/2-ounce can chipotle peppers in adobo sauce, pureed; 2 4-ounce cans diced mild Hatch green chiles; 1 6-ounce can tomato paste; 1 tablespoon fresh oregano, chopped; 2 teaspoons kosher salt; lime wedges; fresh cilantro; red onion; queso fresco; cornbread

A hearty vegetarian chili that combines tender black beans with sweet potato chunks in a smoky chipotle-tomato base. The slow cooker method develops deep flavors while keeping the sweet potatoes perfectly tender but not mushy. Perfect for cold weather gatherings or meal prep, this satisfying bowl offers a nice balance of heat from chipotle peppers and natural sweetness from the potatoes. Serve with traditional Mexican toppings and cornbread for a complete comfort meal.

Yield: 8 servings
Level: medium

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Vegan Vegetarian Dairy-Free Nut-Free

Ingredients

8 servings

1 pound Camellia Brand Black Beans, rinsed and sorted
pinto beans1:1vegetarian
same cooking time
Full guide →
4 cups water
2 cups vegetable broth
2 cups yellow onion, diced
4 cloves garlic, minced
2 teaspoons ground cumin
1 bay leaf
1 ½ pounds sweet potato, peeled and cut into 1/2 inch cubes
1 28-ounce can whole peeled plum tomatoes, drained and chopped
1 7 1/2-ounce can chipotle peppers in adobo sauce, pureed
2 4-ounce cans diced mild Hatch green chiles
1 6-ounce can tomato paste
1 tablespoon fresh oregano, chopped
2 teaspoons kosher salt
lime wedges(optional)
fresh cilantro(optional)
red onion(optional)
queso fresco(optional)
vegan cheese1:1veganadds dairy
different texture
Full guide →
cornbread(optional)

Method

6 steps

1
Add beans, water, vegetable broth, onion, garlic, cumin, and bay leaf to slow cooker
2
Cover and cook on high until beans are tender
3
Add sweet potato, tomatoes, chipotle puree, green chiles, tomato paste, oregano, and salt
4
Cook on high until sweet potatoes are tender
5
Discard bay leaf before serving
6
Serve with lime wedges, cilantro, red onion, queso fresco, and cornbread

Tips

Tip 1

Rinse and sort dried beans carefully to remove any stones or damaged beans before cooking

Tip 2

Puree the chipotle peppers with some of their adobo sauce for even heat distribution

Tip 3

Cut sweet potatoes uniformly to ensure even cooking and prevent some pieces from becoming mushy

Good to Know

Storage

Refrigerate up to 4 days in airtight container

Make Ahead

Can be made 1-2 days ahead, flavors improve with time

Serve With

Serve hot with suggested toppings on the side

See pairing guide →

Common Mistakes

Watch

Cut sweet potatoes uniformly to avoid uneven cooking

Watch

Don't skip rinsing beans to avoid gritty texture

Substitutions

Vegan Options

queso fresco→

vegan cheese1:1veganadds dairy

different texture

Full guide →

General Alternatives

black beans→

pinto beans1:1vegetarian

same cooking time

Full guide →

chipotle in adobo→

smoked paprika + hot sauce1 tsp paprika + 1/2 tsp hot sauce per peppervegetarian

less smoky flavor

Full guide →

Find more substitutions →

FAQ

Can I use canned black beans instead?

Yes, use 3-4 cans of drained black beans and reduce cooking time significantly, adding them in the second stage.

How long will this keep in the refrigerator?

Store covered in refrigerator for up to 4 days. The flavors actually improve after a day or two.

Can I freeze this chili?

Yes, freeze for up to 3 months. Sweet potatoes may be slightly softer after thawing but still delicious.