Black Bean & Sweet Potato Chili
A thick, hearty crockpot chili loaded with black beans and sweet potatoes that practically cooks itself. Makes a huge batch for freezer-stocking.
PROTEIN 14g
CALORIES 298
P:E RATIO 0.3
TIME 375m
YIELD 10
P:E 0.3
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
3 cans (15 oz each) black beans, drained and rinsed HIGH FIBER
2 large sweet potatoes, peeled and diced into ½-inch cubes CARB BASE
1 can (28 oz) crushed tomatoes PRODUCE
1 large onion, diced FLAVOR
1 green bell pepper, diced FLAVOR
3 cloves garlic, minced FLAVOR
2 cups vegetable broth FLAVOR
2 tablespoons chili powder FLAVOR
1 tablespoon cumin FLAVOR
1 teaspoon smoked paprika FLAVOR
½ teaspoon cayenne pepper (optional) FLAVOR
Salt and pepper to taste FLAVOR
Juice of 1 lime FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 6 days. Freeze individual portions for up to 3 months. Soups and chilis freeze exceptionally well.
- Batching: This recipe scales easily — double it if you have a large enough slow cooker for even more freezer meals.
- Reheat: Microwave for 2–3 minutes, stirring halfway. Stovetop: reheat over medium heat for 5–7 minutes. From frozen, thaw overnight in the fridge first or microwave using the defrost setting.
EXECUTION STEPS
01
HIGH HEAT SEAR
Add all ingredients except lime juice to a 6-quart slow cooker: black beans, sweet potatoes, crushed tomatoes, onion, bell pepper, garlic, broth, and all spices.
02
HIGH HEAT SEAR
Stir to combine and cover with the lid.
03
HIGH HEAT SEAR
Cook on LOW for 6–8 hours or HIGH for 3–4 hours, until sweet potatoes are tender.
04
THE MACRO PREP
Stir in lime juice and adjust seasoning with salt and pepper.
05
STEP 5
For a thicker chili, mash some of the sweet potatoes and beans against the side of the crockpot with a wooden spoon.
06
STEP 6
Let cool completely before portioning into containers.
PRIMARY CATEGORY
EXPLORE MORE Crockpot ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 3 cans (15 oz each) black beans, drained and rinsed
- 2 large sweet potatoes, peeled and diced into ½-inch cubes
- 1 can (28 oz) crushed tomatoes
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Juice of 1 lime