5-Ingredient Black Bean Sweet Potato Chili is simple to prepare, totally nourishing, and absolutely delicious.
Just throw a few ingredients it in the slow cooker or pressure cooker, and dinner is ready!
Is it cold where you are?
As I write this we’re smack dab in the middle of a winter storm that seems like it will never end–rain, cold, and more rain.
The bright side of all this cold weather is that it’s the perfect time of year for a big, steaming bowl of chili.
Don’t you think?
This version just so happens to be meat-free, but is still very hearty and totally satisfying.
Plus, prep couldn’t be simpler.
All you need is a handful of pantry staples thrown together in a slow cooker or electric pressure cooker, and you’re all set.
In keeping with the simplified theme, this recipe uses only five ingredients (love that!), but if you happen to have smoked paprika on hand I recommend adding that in, too.
It lends a smoky flavor in the background, and pairs really well with the sweetness of the potatoes and savory flavor of the black beans.
I also highly recommend serving this with allllllllllll the toppings, especially a squeeze of fresh lime juice.
I hope you’ll make this one soon. If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see.
Now, let’s make some 5-Ingredient Black Bean Sweet Potato Chili!
Recipe & Kid Friendly Adaptations
1 | Serve with avocado, guacamole, sour cream, chopped green onion, cilantro, or chopped jalapeño.
2 | Add hot sauce at the end to kick up the heat.
3 | This chili makes for great leftovers. Store in mason jars in the fridge for up to 5 days, or freeze for up to 3 months.
This 5-Ingredient Black Bean Sweet Potato Chili Recipe Is
gluten-free, dairy-free, egg-free, mayo-free, nut-free, grain-free, soy-free, vegetarian, and vegan
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Pin the Image Below To Save Black Bean & Sweet Potato Chili to Pinterest for Later!
5-Ingredient Black Bean Sweet Potato Chili (Slow Cooker, Instant Pot)
Ingredients
- 4 cups 1-inch chopped sweet potato from about 3 medium peeled sweet potatoes
- 2 15-oz cans black beans, drained and rinsed
- 1 15-oz jar salsa
- 1 teaspoon cumin
- 1 cup vegetable stock
- ½ teaspoon kosher salt
- 1 teaspoon smoked paprika optional
- Optional toppings: fresh lime juice recommended, avocado, guacamole, sour cream, chopped green onion, cilantro, or chopped jalapeño.
Instructions
Slow Cooker Instructions
- Place all the ingredients in a 6-quart slow cooker, stirring to combine.
- Cook on high for 3-4 hours or low for 6-8 hours, or until the potatoes are cooked through.
- Add fresh lime juice (if using), and additional toppings, if desired.
Instant Pot Instructions
- Place all the ingredients in a 6-quart pressure cooker, stirring to combine.
- Cover and cook on high pressure for 10 minutes, then quick release the pressure.
- Add fresh lime juice (if using), and additional toppings, if desired.
Notes
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