Crockpot Vegan Sweet Potato & Black Bean Stew

This cozy Crockpot Vegan Sweet Potato & Black Bean Stew is the kind of meal that makes your whole kitchen smell amazing, and you barely have to do anything.

Just chop, dump, stir, and let the slow cooker do all the magic.

It’s hearty, filling, and packed with flavor—and bonus: it’s 100% plant-based.

Why I Love This Recipe

I’ve made this stew more times than I can count. It started as a “what’s in the pantry” dinner, and turned into a recipe I now make on repeat when the weather gets chilly or I just need something nourishing but simple. Here’s why it’s a keeper:

• Only takes 15 minutes to prep
• Uses ingredients you probably already have
• Totally hands-off once it’s in the crockpot
• Super filling and satisfying
• Stores well and tastes even better the next day

Servings & Time

Servings: 6 bowls
Prep time: 15 minutes
Cook time: 6–8 hours on low or 3–4 hours on high

What You’ll Need

• 2 medium sweet potatoes, peeled and diced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 ½ tsp cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• ½ tsp salt (more to taste)
• ¼ tsp black pepper
• 3 cups low-sodium vegetable broth
• 1 tbsp olive oil
• Juice of 1 lime
• Optional: Fresh chopped cilantro for garnish

Tools You’ll Need

• Large cutting board
• Sharp knife
• Can opener
• Measuring spoons
• Measuring cup
• Crockpot (black oval slow cooker, 6-quart recommended)
• Mixing spoon

Pro Tips

• Dice your sweet potatoes evenly so they cook at the same rate
• Rinse the black beans well to reduce any extra sodium or bitterness
• Use fire-roasted tomatoes for the best flavor boost
• Add a splash of lime juice after cooking for extra brightness
• Want it spicy? Add a chopped chipotle pepper or red pepper flakes

Substitutions and Variations

• Swap black beans for kidney beans or pinto beans
• Use butternut squash instead of sweet potato
• Add corn for extra sweetness and texture
• Stir in spinach at the end for some greens
• Use water + bouillon cube instead of broth

Make Ahead Tips

Chop all your veggies the night before and store in an airtight container. You can even add all ingredients to a freezer bag, then just dump into your crockpot in the morning.

Recipe + Instructions

Step 1: Dice the veggies

Peel and dice 2 medium sweet potatoes, 1 red bell pepper, and 1 small onion. Mince 3 garlic cloves.

Step 2: Add ingredients to the crockpot

Add the following to your black oval crockpot: diced sweet potatoes, red bell pepper, onion, minced garlic, 1 drained can black beans, 1 can fire-roasted diced tomatoes (with juice), 1 ½ tsp cumin, 1 tsp smoked paprika, ½ tsp chili powder, ½ tsp salt, ¼ tsp black pepper, 1 tbsp olive oil, and 3 cups vegetable broth. Stir everything together.

Step 3: Set and cook

Cover with lid. Cook on low for 6–8 hours or high for 3–4 hours until sweet potatoes are tender.

Step 4: Add lime juice and stir

Once it’s done, add the juice of 1 lime and stir gently to mix everything.

Step 5: Serve and garnish

Ladle stew into bowls and garnish with fresh chopped cilantro if using.

Leftovers & Storage

• Store leftovers in an airtight container in the fridge for up to 5 days
• Reheat on the stove or microwave until hot
• Freeze in single portions for up to 3 months
• Add a splash of water or broth when reheating if it gets too thick

Nutrition Info (Per Serving – 1/6 of recipe)

• Calories: 220
• Protein: 8g
• Carbs: 38g
• Fiber: 10g
• Fat: 4g

Why This Recipe Works (Quick Science)

Sweet potatoes and black beans are both starchy and hold their shape well in slow cooking. Fire-roasted tomatoes add umami and acidity, which balance the natural sweetness of the sweet potatoes. Spices like cumin and smoked paprika bloom slowly in the heat, building a deep flavor without needing any meat or dairy.

Common Mistakes

• Overcooking on high: Don’t leave it too long or the sweet potatoes will fall apart
• Not seasoning enough: Always taste and adjust at the end, especially salt and lime
• Using too little liquid: Make sure to add the full 3 cups of broth for the right texture
• Cutting potatoes too big: Large chunks take longer and may not cook through evenly

What to Serve With

• Warm crusty bread or cornbread
• A crisp side salad with citrus dressing
• Rice or quinoa for extra filling power
• Tortilla chips for a crunchy topping
• A dollop of vegan sour cream or avocado on top

FAQ

Can I make this without a crockpot?
Yes! Sauté the onion and garlic in a pot, then add everything else. Simmer on low for 30–40 mins until sweet potatoes are soft.

Can I use frozen sweet potatoes?
Totally! Just reduce the cooking time slightly.

Does this get spicy?
Not as written, but you can add spice if you like heat.

Can I add protein?
Sure—chopped tofu or tempeh would work great, or even quinoa added near the end.

Final Thoughts

This Crockpot Vegan Sweet Potato & Black Bean Stew is the kind of recipe you come back to over and over again. It’s simple, hearty, and full of bold, comforting flavors. If you give it a try, I’d love to hear how it turned out. Drop a comment below with your thoughts or any twists you made—I’m always down to try a new spin on an old favorite!