Chili isn’t just for cold weather. When it’s packed with powerhouse ingredients like sweet potatoes, black beans, and quinoa, it becomes a year-round favorite that’s hearty, wholesome, and satisfying. This Crockpot Sweet Potato & Black Bean Quinoa Chili is a hands-off, high-reward meal that suits weeknights just as well as meal-prep Sundays. The best part? It all simmers together in your slow cooker, developing deep flavors with zero fuss.
Sweet potatoes bring natural sweetness and a creamy texture that balances beautifully with earthy black beans and the nutty bite of quinoa. Together, they create a nutrient-rich base full of fiber and protein. The spices are classic chili—smoky, warm, with a subtle kick. And since this recipe uses pantry-friendly ingredients, it’s a great go-to when you want something comforting without a last-minute grocery run.
This chili is perfect for busy folks who want to eat well without spending hours in the kitchen. It’s kid-friendly, freezer-friendly, and meal-prep approved. You can serve it solo, with a slice of warm cornbread, or topped with your favorite chili garnishes like avocado, tortilla chips, or shredded cheese.
Whether you’re feeding a family, prepping lunches for the week, or hosting a casual gathering, this recipe brings the flavor and nutrition every time. It’s also flexible—you can add more heat, stir in greens at the end, or adjust the consistency based on your taste. However you make it, this is one chili you’ll keep coming back to.
Let’s break it down and show you just how easy it is to make this crowd-pleasing crockpot chili.
Servings
6 servings
Time
- Prep Time: 15 minutes
- Cook Time: 6 hours on LOW or 3 hours on HIGH
- Total Time: 6 hours 15 minutes
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 medium sweet potato, peeled and diced
- 2 (15 oz) cans black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 bell pepper, diced (any color)
- 1 small red onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 3 cups vegetable broth
- Juice of 1 lime
- Optional toppings: diced avocado, shredded cheese, tortilla chips, cilantro
Instructions
- Add all ingredients except the lime juice and optional toppings into your crockpot. Stir to combine well.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours. The quinoa should be fully cooked and sweet potatoes tender.
- Stir in the lime juice before serving. Taste and adjust seasoning if needed.
- Serve hot with your favorite toppings.
Tips
- Rinse quinoa thoroughly to avoid a bitter taste.
- Batch cooking? Double the recipe and freeze half for later.
- Add greens like chopped kale or spinach in the last 15 minutes of cooking.
- Adjust spice: Add cayenne or diced jalapeños for more heat.
- Thicker chili? Simmer uncovered for the last 30 minutes or mash some sweet potatoes into the broth.
Why You’ll Love This Recipe
This chili packs plant-based protein, fiber, and flavor into every spoonful. It’s ideal for anyone looking for a filling yet wholesome meal without a complicated ingredient list. The slow cooker does all the work, and the flavors meld beautifully over hours. Plus, it stores and reheats like a dream, making it a favorite for families and meal planners alike.
Crockpot Sweet Potato & Black Bean Quinoa Chili is the kind of meal that hits all the marks: nutritious, delicious, simple, and versatile. Whether it’s a busy weeknight or lazy Sunday, you’ll be glad to have this one in your rotation.
