Slow Cooker Spicy Black Bean and Sweet Potato Chili

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.

Canned beans for 8 hours?

Made this in my pressure cooker-perfect at 25 minutes. I didn’t have orange juice on hand, so subbed extra water and added a bit more lemon and lime juice. I dumped everything in together—I didn’t add beans at a later stage as another commenter added. I did blend about half of this to finish it. This is delicious—perfect for a chilly evening. I’m sure it will be even better tomorrow.

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.

It doesn’t say whether the sweet potatoes are peeled. Peel or leave the skin?

Love this recipe! I made it in the Instant Pot instead of a slow cooker and it turned out great. 25 minutes on high was perfect. I didn't have orange juice so added a little extra water and some extra lime juice, and I threw in some of my additional dry spices (turmeric, chilly powder, coriander powder) to add a little additional flavor. I know it says 6 servings, but I'm pretty sure I got closer to 10 out of it. Will definitely be making this again during these upcoming colder months!

I made it exactly as the recipe said, used only 1 chili because my family likes it more mild. I cooked 8 hours on low. It was outstanding. Vegetarians and carnivores both gobbled it up.

Could chopped, sautéed onion be subbed for the onion powder?

How about some butternut and carrots so it's not all potatoes?

I will try this but with dry black beans and in InstantPot for about 30 mins. Also a diced poblano or hatch chili pepper might be good addition.

Kirsten, I recommend leaving skins on sweet potatoes only when you roast/bake them (full of nutrition plus delicious). Peel them here. Thanks to all who added guidance for pressure cooking which is new to me. While pressure-cooking briefly pre-soaked black beansI plan to sauté onions stove-top with spices and forgo brown sugar and both onion and garlic powder. I might replace the frozen corn with yellow and red bell peppers.

You don’t need to cook it for eight hours. The whole thing was done at five hours.

I have now made this three times, exactly as written, and it was delicious. The second and third times I have reduced the number of chipotles, as my family is very sensitive to spicy heat. As for common questions: I did not peel the sweet potato, as the recipe says "scrubbed", and scrubbing a peeled potato doesn't make sense to me. I used canned beans. I did not find the beans or potatoes too mushy, but de gustibus non disputandum est.

A crowd pleaser even for a carnivorous clan. The only change I made was adding a little square of dark chocolate to add a rich flavor. Loved it.

I used dry beans (though they might have been old). Soaked overnight, slow cooked in my Instant Pot for 7hrs, they were still quite hard. I pressure cooked for 30min and then another 10. That seemed to help and didn't compromise the sweet potato (which was perfect after just the slow cook). Overall consistency thickened up after the pressure cook. Next time I might cook the beans first, then slow cook together.