This incredibly delicious slow cooker sweet potato & black bean chili is a nutrition powerhouse. If you’re looking for a healthy, simple chili recipe, this is it! The recipe also takes less than 5 minutes to assemble in the slow cooker, and if you pick up frozen cubed sweet potatoes (a freezer staple) doesn’t even require chopping!
Everything you need for rich, bold, complex flavor is in your jar of Mesa de Vida Smoky Latin inspired healthy cooking sauce. Pour in the ingredients, stir and come home to the most amazing aroma.
This recipe is vegan (also gluten and dairy free) but feel free to play around with it however you like. Toss in some cubed beef stew meat (which always gets better in a long, slow cooking process), diced chicken, switch up the beans, swap the sweet potatoes out for butternut squash, etc.
One thing I do highly recommend: topping the chili with crushed baked tortilla chips and a squeeze of fresh lime. Add some crumbly Mexican cheese or shredded cheddar too if you like!
As with all chilis, this leftovers are even better, so feel free to double up. If you’re a fan of make-ahead freezer meal prep this is a great option, especially since the prep takes less than 5 minutes! Enjoy your healthy slow cooker chili!
Slow Cooker Sweet Potato & Black Bean Chili
28 oz canned crushed tomatoes
2 (15 oz) cans black beans, rinsed and drained
2 cups (or 1 frozen bag) sweet potatoes, diced
Salt and hot sauce to taste (Our sauces are low in sodium so YOU control the salt level!)
For topping: Fresh lime, crushed baked tortilla chips, shredded or crumbled cheese, optional
Place the ingredients into the slow cooker, stir to combine. Cook on low for 6-8 hours, or high for 4 hours. Top as you wish, serve and enjoy!
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