5-Ingredient Black Bean Sweet Potato Chili (Slow Cooker, Instant Pot)
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
Nutrition Information:
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Made this today and was unbelievably good. Thanks for such an easy yet tasty receipe!
P, yay, so glad you enjoyed this one!
How many people does this serve? We are a family of seven, so I am wondering if I should double the recipe. Thanks, Kristina
This recipe serves 6, so if you’re feeding 7 I’d probably double it! As long as all the ingredients fit in your slow cooker you should be good to go – you may need to add an hour to the cook time, since more ingredients make the slow cooker slower to reach temperature. If you give it a try, let us know how it turns out!
Do you need a pressure cooker or slow cooker for this?
Maxine, I tested in both, and not on the stovetop, though I imagine it would work on the stovetop, over medium heat, covered, until the sweet potatoes are soft, about 25 minutes. You may need to add a splash of water if it starts to dry out due to natural evaporation. Hope you enjoy!
Thanks, Robyn! Will let you know how it goes 🙂
Very delicious and so easy to make! Thanks for this great recipe Robyn.
Carolin, yay, so happy to hear you’re enjoying this one! Cheers!
Thanks so much Robyn for your great recipes and podcasts! So glad I found you and your book! 😃
Thank you for your kind works, Carolin! Grateful you’re here and part of this community!
Really good and simple. I added some browned hamburger to the crock pot. Didn’t peel my sweet potatoes. Family enjoyed it!
Victoria, yay, so happy to hear you enjoyed this one! Love the idea of adding some meat into the mix. Yum!
Amazing that something with 5 ingredients can taste so complex and yummy! I almost never try recipes without tweaking, but I had all the ingredients and made it in the one pot just as written, even used vegetable broth instead of my go-to chicken.
Thea, yay, so happy you enjoyed this one. Thanks so much for the review–here’s to simple feel good recipes!
This looks amazing! Thanks so much for the recipe!
You’re so welcome Keri, I hope you enjoy!
Amazing recipe and so easy to make
Taylor, yay, so glad you enjoyed this one. Thanks so much for leaving a review!
My husband and I had this for dinner tonight. We have enough for leftovers too.
This Recipe is a nice variation compared to traditional chili without meat.
Thank you for the recipe.
Bernadette, yay, so glad you all enjoyed this one. Thanks so much for leaving a review!
How many does you recipe feed?
Hi Tim, this one should make about 6 servings! We’ll add that info to the recipe card card as well.
Hi, planning to try this next week! I see the smoked paprika is optional. If added, is it a noticeable flavor / makes it spicy? Wondering if it’s worth trying as we have a picky 2 yr old!
Hi Linda, I love smoked paprika because it adds a smokey flavor and isn’t typically spicy at all. I think it’s worth trying – just taste a bit before adding to verity it’s not spicy. I hope it’s a hit!
Trying to change eating habits, more to whole food, plant based. I searched for a sweet potato, black bean soup or stew and this recipe popped up. I was really excited reading the ingredients! This had exactly what I was looking for! I left the skin on the sweet potatoes and used the smoked paprika.
When ready, lifting the lid, I could smell that mild salsa and man, I knew this was going to be good!
I served up a bowl, steaming hot, for my 87 y/o Mom and myself. Delicious with just the right amount of “bite”! Perfect meal for a rare winter snow storm in March with gusting bitter cold wind.
We saved a bowl to take to my brother next weekend!
Will be making this many times as it is a new favorite! Thank you!
Oh yay, so happy to hear you enjoyed this one! Thanks so much for leaving a review!
I only have a 4 quart (maybe 3.5 actually) slow cooker. Do I halve the ingredients and proceed with the rest of the instructions as listed? Also, is that a general rule of thumb to follow for all your 6-quart slow cooker recipes?
thanks,
Dion
A 4-quart should still work without needing to make any adaptations. You just want to make sure you don’t overfill the slow cooker insert, but I believe this one should work just fine. All slow cookers run different, so just keep an eye on the time the first time you cook this one (if it takes longer or needs less time) and adjust from there. This one is pretty forgiving, the only issue would be overcooking, in which case the sweet potatoes will begin to fall apart, but it will taste good either way. I hope you enjoy!