Slow Cooker Spicy Black Bean and Sweet Potato Chili

By Sarah DiGregorio

Updated Oct. 16, 2020

Slow Cooker Spicy Black Bean and Sweet Potato Chili
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Total Time
8¼ hours
Rating
4(2,140)
Comments
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This nourishing, smoky vegan chili is perfect for cold weeknights. Mix everything in the slow cooker before the chaos of the day begins, then just toss in some frozen corn a few minutes before you’re ready to eat. As with any chili, toppings go far. Feel free to throw on what you have and what sounds good, like tortilla chips, cilantro or vegan cheese. The recipe calls for either coconut oil or vegetable oil. If you’d like a mild coconut flavor — which plays well with the orange juice in the chili — choose unrefined or virgin coconut oil. For a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the stovetop version of this recipe here.)

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Ingredients

Yield:6 servings
  • 1½pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into ½-inch pieces
  • 2(15-ounce) cans black beans, drained
  • 1(28-ounce) can crushed or diced tomatoes, preferably fire-roasted
  • ¾cup orange juice
  • ¼cup coconut oil or vegetable oil
  • 1 to 4chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
  • 2packed tablespoons light brown sugar
  • Juice of 1 lime (about 1½ tablespoons)
  • 6garlic cloves, smashed and roughly chopped
  • 2teaspoons ground cumin
  • 2teaspoons garlic powder
  • 2teaspoons onion powder
  • Kosher salt and black pepper
  • 1(10-ounce) bag frozen corn
  • Sliced avocado and red onion, for topping
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

426 calories; 11 grams fat; 8 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 74 grams carbohydrates; 18 grams dietary fiber; 18 grams sugars; 14 grams protein; 1210 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a 6- to 8-quart slow cooker, combine the sweet potatoes, black beans, tomatoes, orange juice, oil, chipotles and adobo sauce, brown sugar, lime juice, garlic cloves, and dried spices. Stir in 2 teaspoons salt, a generous amount of pepper and 1 cup water. Cook on low until the sweet potatoes are tender, about 8 hours. The chili holds well on the warm setting.

  2. Step 2

    Just before serving, stir in the corn and let it warm through, about 5 minutes. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

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Ratings

4 out of 5
2,140 user ratings
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Comments

Lisa

Looks great but please consider making this healthier with less sugar-- between the 2 Tbs sugar, plus orange juice, and corn and sweet potatoes, this seems way over the top for a healthy meal.

Barbara Gol

Canned beans for 8 hours?

M

I love substitutions and tweaking. Onions for onion powder, etc. However, the amount of sugar in the recipe is negligible for the number of servings. It is a sweet potato chili. If sweet potatoes and/or corn aren’t your thing? for whatever reason, don’t criticize the recipe. Choose another recipe.

Amy

We thought this was chili was delicious. I made it as written and wouldn't change a thing.

PNW Mike

I added 1lb each of stew meat and pork tenderloin, coated with flour and browned before adding to the slow cooker. Simmered on slow and then added half the brown sugar after I had a taste of the spice level. 90 minutes later I added approximately 1 tablespoon of molasses. Err on the side of cutting the potatoes smaller, mine took the full 8 hours to become fork tender with the last 2 hours on high. Used chicken broth instead of water. The meat was super tender. Definitely will be making this again.

Holly

This recipe holds up to significant tinkering. I skipped the brown sugar, reduced the OJ to a splash, and used a pot on the stove (no slow cooker). I doubled it, started it by chopping and sauteeing about 10 cloves of garlic (vs. 6), a whole white onion, 4 carrots, and 3 celery sticks. Then I added the ingredients to those veggies, incl. a whole can of chipotle chiles in adobo w/the sauce. I simmered it just until the sweet potatoes were tender, not a bit longer. Delish.

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