Sweet Potato and Black Bean Chili Plant-Based Whole 30 Freezer Meal Recipe

I hope you’re ready for one of my favorite meal prep superheroes: Sweet Potato and Black Bean Chili. This delightful comfort food is next level with its plant-based, Whole 30 approved ingredients, which basically means its flavor will knock your socks off while its nutrition helps you slay your health goals.

In the whirlwind of school pick-up lines, soccer practice, and teleconferences, we could all use some help with dinner, which is exactly why we curated this recipe. We didn’t want to sacrifice nutrition when the chaos came, but we needed the convenience take-out provided, so we worked to create this wholesome twist on traditional chili that checks all the boxes. 

If you are in the market for convenience, nutrition, and health, we’ve got you covered. Let’s journey together and turn mealtime chaos to order with our plant-based, Whole 30 approved Sweet Potato and Black Bean Chili.

Why You’ll Love this Easy Plant-Based Sweet Potato Chili recipe

• Balanced Meal: Protein, fiber, healthy fats and loads of vitamins make this chili next level when it comes to nutrition.
• Versatile: This recipe is easily customizable to accommodate any dietary restrictions or preferences.
• Flavorful: The natural flavors of this recipe’s ingredients add depth without the need for excessive seasoning.

Sweet Potato and Black Bean Chili Plant-Based Whole 30 Freezer Meal Recipe

This Sweet Potato and Black Bean Chili is delightful and takes comfort food to the next level with its plant-based, Whole30 approved ingredients, which basically means its flavor will known your socks off while its nutrition helps you slay your health goals.

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Prep Time 5 minutes mins

Cook Time 5 hours hrs

Course Main Course

Cuisine American

Servings 4

Equipment

• 1 gallon freezer bag
• 1 Slow Cooker

Ingredients

  

1x2x3x

• 14.5 oz Black beans can
• 14.5 oz Diced tomatoes can
• 2 tsp Salt
• 1 tsp Cumin
• 1/2 tsp Paprika
• 2 tbsp Chili powder
• 1/2 tsp Cinnamon
• 1 tsp Oregano
• 1 1/2 cups Onion frozen diced
• 1 1/2 cup Bell pepper diced
• 3 cups Sweet potato 1/2 inch cubes

Day of Cooking

• 4 cups Vegetable broth

Instructions

 

Prep/Freezer directions

• Prepare a gallon freezer bag, labeling according to your preferred method. 
• Add all ingredients, except Day of Cooking ingredients, to the freezer bag. 
• Seal bag, removing as much air as possible and freeze for up to three months.

Slow Cooker Directions:

• Dump the contents of the freezer bag, plus 4 cups of vegetable broth, into a slow cooker.
• Cook on high for 5-7 hours. 
• Serve and enjoy!

Keyword easy freezer meals for new moms, Plant Based Chili Recipe, Plant Based Whole30 Recipe, Slow Cooker Freezer Meal, Sweet Potato Black Bean Chili

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Equipment needed to make Quick Sweet Potato Chili Plant-Based

• 1 gallon freezer bag
• 1 Slow Cooker

Ingredients for your Sweet Potato and Black Bean Chili Plant-Based Whole 30

• 14.5 oz Black beans, can
• 14.5 oz Diced tomatoes, can
• 2 tsp Salt
• 1 tsp Cumin
• 1/2 tsp Paprika
• 2 tbsp Chili powder
• 1/2 tsp Cinnamon
• 1 tsp Oregano
• 1 1/2 cups Onion, frozen diced
• 1 1/2 cup Bell pepper, diced
• 3 cups Sweet potato, 1/2 inch cubes
• Day of Cooking
• 4 cups Vegetable broth

How to Make a Sweet Potato and Black Bean Chili, Plant-Based

Prep/Freezer Directions:

1. Prepare a gallon freezer bag, labeling according to your preferred method. 
2. Add all ingredients, except Day of Cooking ingredients, to the freezer bag. 
3. Seal bag, removing as much air as possible and freeze for up to three months.

Slow Cooker Directions:

1. Dump the contents of the freezer bag, plus 4 cups of vegetable broth, into a slow cooker.
2. Cook on high for 5-7 hours. 
3. Serve and enjoy!

What to Pair with your Make-Ahead Sweet Potato and Black Bean Chili

Sides:

• Cilantro Lime Cauliflower Rice
• Avocado and Tomato Salad
• Coleslaw

Desserts:

• Lemon Coconut Energy Balls
• Baked Cinnamon Apples
• Mixed Berry Sorbet

Mocktails:

• Minty Cucumber Cooler
• Ginger Spritzer Mocktail
• Spicy Ginger Fizz

Popular Substitutions and Additions

Substitutions:

• Butternut Squash: Instead of sweet potatoes, you can use an equal amount of cubed butternut squash. Butternut squash has a slightly different flavor and texture than sweet potatoes, but is Whole 30 approved and keeps the overall flavor profile similar to the original recipe.
• Fire-Roasted Tomatoes: A can of fire-roasted tomatoes will add a smoky depth to the chili recipe without compromising its nutritional integrity.

Additions:

• Fresh Cilantro: On the day of cooking, stir in a generous handful of fresh cilantro just before serving. Its fresh flavor is a delightful compliment to the heartiness of this chili.
• Spinach or Kale: Stir in a couple of cups of chopped spinach or kale during the last few minutes of cooking. Not only does this boost the nutritional content, it also enhances the visual appeal of the chili.

How to Reheat and Store Sweet Potato and Black Bean Chili – Whole30 Recipe

Best way to store convenient Plant-Based Sweet Potato and Chili leftovers?

This meal is best stored in an airtight container in the refrigerator. Make sure to allow your leftover chili the time to cool to room temperature before storing.

How long will Whole30 Sweet Potato Black Bean Chili last in the fridge?

When properly stored, this will stay fresh for 3 to 5 days. With proper cooling and storing practices being in place, your leftovers will remain fresh for this given time period. It is best to consume leftovers within this time, so you do not have to freeze leftovers.

Can I freeze Delicious Sweet Potato Chili?

We recommend freezing before cooking and consuming any leftovers in the recommended 3 to 5 day timeframe. To make this as a raw freezer meal, simply add all ingredients into the gallon freezer bag, except the broth, then remove excess air, seal and store for up to three months.

You can freeze leftovers, but we discourage against it because the texture and flavor is not as wonderful the second round. To prepare leftovers for freezing, simply allow the chili to cool to room temperature, and store in a resealable freezer bag, for up to three months.

How to reheat Make-Ahead Black Bean and Sweet Potato Chili

The best way to reheat your leftover chili will be in microwave or on the stovetop. To reheat in the stovetop, place the desired amount of leftover chili into a skillet, and stir consistently until heated through completely. To reheat in the microwave, avoid overheating, by reheating in short bursts of 30-60 seconds. Stir in between each interval until heated through.

Family Friendly Sweet Potato and Black Bean Chili Plant Based FAQs

Other Plant-Based Whole 30 Recipes You’ll Love

• Spicy Sweet Potato and Broccoli Freezer Meal 
• Mediterranean Stuffed Acorn Squash Freezer Meal 
• Red Lentil Dal Freezer Meal 
• Cauliflower “Mac” and Cheese Freezer Meal

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Don’t forget to come back and let me know how your Sweet Potato Black Bean Chili Plant Based recipe turned out!