Black Bean–Sweet Potato Chili

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  • 2 large dark-orange sweet potatoes 1½ lb, peeled, cut into ½-inch cubes (about 5 cups)
  • 3 large onions chopped (3 cups)
  • 3 cloves garlic finely chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 can 28 oz diced tomatoes, undrained
  • 1 can refried black beans
  • 1 can black beans drained, rinsed
  • 2 cups chicken broth from 32-oz carton
  • 2 teaspoons red wine vinegar
  • Shredded cheese any variety, if desired
  • Sour cream if desired


  • Spray 5- to 6-quart slow cooker with cooking spray.
  • In slow cooker, mix sweet potatoes, onions, garlic, chili powder, cumin, tomatoes, refried beans, black beans and broth.
  • Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3½ to 4 hours).
  • Just before serving, stir in vinegar.
  • Serve chili with cheese and sour cream.

Notes / Tips / Wine Advice:

Make quick work of chopping the garlic and onions by enlisting the help of your food processor. Start by chopping the garlic first, then add the onions and continue chopping. Depending on the size of your food processor, you may need to do the onions in batches. Either way, you save time and tears!

Nutritional Information

Calories: 260 kcal