When the crispness of fall begins to creep into the air, my thoughts invariably turn to comforting dishes that warm both body and spirit. This Hearty Slow Cooker Sweet Potato Chili has become my go-to recipe for those busy days when time is scarce, yet my cravings for something nourishing and flavorful are abundant. The interplay of sweet potatoes and black beans creates a satisfying harmony, transforming the traditional chili experience. As I set my slow cooker to work, I can almost hear the delightful sizzle of garlic mingling with spices, filling my kitchen with mouthwatering aromas that make everyone eager for dinner. With just a little prep, this dish is a versatile canvas for whatever ingredients are available—I’ve had delightful surprises swapping in different beans and veggies. Prepare to be welcomed home by the rich, hearty flavors of this chili that’ll make you forget about fast food forever!
Why is Slow Cooker Sweet Potato Chili a Must-Try?
Heartwarming Comfort: There’s nothing quite like a bowl of warm chili that brings family and friends together around the table.
Easy Preparation: With simple steps and straightforward ingredients, this dish is perfect for cooks of any skill level.
Flexible and Customizable: You can easily swap in your favorite beans or veggies, making it adaptable to your pantry and preferences.
Hearty Meal: Packed with sweet potatoes and black beans, it’s a nutritious meal that will satisfy your hunger without the heaviness of fast food.
Convenient Cooking: Set it and forget it! Just toss the ingredients in the slow cooker for a hassle-free dinner.
Crowd-Pleaser: This recipe will be a hit at gatherings, ensuring everyone leaves with full bellies and smiles.
Slow Cooker Sweet Potato Chili Ingredients
For the Base
• Diced Tomatoes – Adds moisture and acidity; can substitute with crushed tomatoes for a different texture.
• Onion (1/2, diced into 1/2-inch pieces) – Provides a sweet and foundational flavor; yellow or white onions work best.
• Green Bell Pepper (1, diced into 1/2-inch pieces) – Contributes crunch and color; red or yellow peppers can be substituted for a sweeter taste.
• Sweet Potatoes (2 medium, peeled and cut into 1-inch chunks) – Adds a sweet and hearty element; you can substitute butternut squash for a similar texture.
For the Flavor
• Cumin – Delivers warmth and depth of flavor; no direct substitutes, but coriander can give a different twist.
• Chili Powder (1 tbsp) – Provides the essential chili flavor; adjust for desired spice level.
• Paprika (1 tsp) – Adds smokiness and color; try smoked paprika for an extra flavor boost.
• Garlic (2 tsp, minced) – Offers aromatic depth; fresh garlic is always preferred.
• Cayenne Pepper (1/2 tsp, adjust to taste) – Adds heat; omit for milder chili or substitute with crushed red pepper.
• Oregano (1 tsp, dried) – Provides earthy notes; Italian seasoning can also work as a substitute.
For the Protein
• Black Beans (2 cans, drained and rinsed) – Adds protein and fiber; kidney or pinto beans can be used as alternatives.
For the Liquid
• Chicken Broth (3 cups, low-sodium preferred) – Serves as the cooking liquid; use vegetable broth for a vegetarian/vegan option.
To Season
• Salt (1 tsp) – Enhances all flavors; adjust based on taste and dietary needs.
How to Make Slow Cooker Sweet Potato Chili
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Prep Vegetables: Start by peeling and cubing the sweet potatoes into 1-inch chunks. Dice the onion and green bell pepper into 1/2-inch pieces, and mince the garlic for that aromatic base.
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Drain Beans: Rinse the black beans thoroughly in a fine-mesh strainer. This helps reduce excess sodium, ensuring your chili retains a clean, delicious taste.
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Combine Spices: In a bowl, combine cumin, chili powder, paprika, oregano, cayenne, and salt. Mixing these spices together intensifies their flavors, making your chili rich and satisfying.
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Layer Ingredients: In the bottom of the crockpot, layer the diced onion and bell pepper first. Next, add the sweet potato chunks, minced garlic, and sprinkle the prepared spice mix evenly over the top.
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Add Remaining Ingredients: Pour in the black beans, diced tomatoes (with all their juices), and chicken broth. Gently stir to combine all ingredients without disturbing the layered setup too much.
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Cook: Cover the crockpot and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the sweet potatoes are tender enough to easily pierce with a fork.
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Adjust Seasoning: Before serving, take a moment to taste the chili and adjust the seasoning as desired, adding cayenne if you’d like a little extra heat.
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Serve: Ladle the warm chili into bowls and top it with your favorite toppings, such as diced avocado, cilantro, or shredded cheese for added flavor and texture.
Optional: Top with fresh cilantro for a burst of brightness.
Exact quantities are listed in the recipe card below.
Expert Tips for Slow Cooker Sweet Potato Chili
• Uniform Cuts: Cut sweet potatoes into even 1-inch chunks for consistent cooking. Uneven sizes can lead to some pieces being over or undercooked.
• Layering Matters: Always layer the ingredients in the crockpot, placing denser items like onions and bell peppers at the bottom. This helps ensure even cooking for the Slow Cooker Sweet Potato Chili.
• Lid Lifting: Avoid opening the lid during cooking; each time you lift it, you release heat, prolonging the cooking time.
• Thickening Trick: If you prefer a thicker chili, leave the lid off for the last 20-30 minutes of cooking to allow excess liquid to evaporate.
• Prep Ahead: Consider prepping toppings in advance, such as diced avocado or shredded cheese, for a personalized serving experience that enhances your meal.
• Adjust Spice: Always taste before serving and adjust seasonings as needed. You can incorporate more cayenne or chili powder for a kick or reduce it for a milder flavor.
Slow Cooker Sweet Potato Chili Variations
Feel free to get creative and make this dish your own with thrilling twists and substitutions!
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Beans Galore: Swap out black beans for kidney, chickpeas, or pinto beans to change the flavor profile—each brings its own unique taste.
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Grain Boost: Stir in quinoa or brown rice for added nutrition and texture. They’ll soak up flavors beautifully, making every bite even heartier.
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Veggie Medley: Toss in vegetables like corn, zucchini, or diced carrots for a colorful and nutritious addition. These can elevate both taste and texture.
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Spice It Up: Increase the chili powder or add diced jalapeños for a fiery kick. Adjust based on your heat tolerance, and let your taste buds lead the way!
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Smoky Delight: Use smoked paprika instead of regular paprika for a deeper, smoky flavor. Perfect for those cozy nights when you want something extra comforting.
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Herby Twist: Experiment with fresh herbs like thyme or cilantro, added just before serving for a refreshing contrast against the rich flavors. It’s a delightful surprise!
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Dairy Touch: Top with crumbled feta or shredded cheddar for a creamy contrast that adds a savory note. It’s the perfect finishing touch to your bowl.
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Vegan Friendly: Omit the chicken broth and replace it with vegetable broth to keep this dish entirely plant-based while still packing a punch!
How to Store and Freeze Slow Cooker Sweet Potato Chili
Fridge: Store leftovers in an airtight container for up to 5 days, ensuring the chili cools to room temperature before sealing.
Freezer: Freeze portions of the Slow Cooker Sweet Potato Chili in freezer-safe bags or containers for up to 3 months. Leave some space at the top for expansion.
Reheating: Thaw overnight in the fridge before reheating on the stovetop over medium-low heat or microwave individual servings until heated through.
Portioning: For convenience, consider portioning the chili into single-serving containers before freezing. This makes it easy to enjoy a quick meal anytime!
What to Serve with Slow Cooker Sweet Potato Chili?
Transform your comforting bowl of chili into a well-rounded meal with these perfect pairings that enhance every hearty bite.
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Cornbread:
This classic companion adds a sweet, buttery flavor that complements the spiciness of the chili beautifully. It’s perfect for soaking up those delicious juices. -
Quinoa Salad:
A light and zesty quinoa salad brings a refreshing contrast to the rich chili. Toss in some avocado, tomatoes, and a squeeze of lime for bright flavors. -
Creamy Avocado Toast:
The creamy texture of avocado toast balances the chili’s warmth, providing a delightful contrast that feels both indulgent and healthy. -
Fresh Lime Wedges:
A squeeze of lime over your bowl adds a zesty brightness, enhancing the chili’s flavors without overpowering them. -
Cilantro and Sour Cream:
These toppings introduce creamy and herbal notes, elevating the overall flavor profile of the dish. They provide a cooling effect against the spices. -
Green Salad with Vinaigrette:
A crisp green salad with a zesty vinaigrette adds freshness and balances the hearty chili. It’s a light contrast that brightens the meal. -
Tortilla Chips:
Crunchy tortilla chips offer a delightful texture against the softness of the chili, perfect for dipping and adding a fun element to your meal. -
Iced Tea or Lemonade:
These refreshing beverages complement the chili’s warmth and spice, making for a satisfying dining experience. Their brightness balances out the richness beautifully.
Make Ahead Options
These Slow Cooker Sweet Potato Chili is perfect for meal prep enthusiasts! You can prep the chopped vegetables (sweet potatoes, onion, and bell pepper) and store them in an airtight container in the refrigerator for up to 3 days. Additionally, you can mix the dry spices in advance, keeping them in a separate container for easy access, which helps save time when you’re ready to cook. When planning to serve, simply layer the prepped ingredients in your slow cooker, add the canned goods and broth, and let it cook as per the original instructions. This way, you’ll have nourishing, flavorful chili with minimal last-minute effort, all while keeping it just as delicious!
Slow Cooker Sweet Potato Chili Recipe FAQs
What type of sweet potatoes should I use for the chili?
Absolutely! Look for firm sweet potatoes that have smooth skin without any dark spots or blemishes. Choose medium-sized ones for this recipe, as they’re generally sweeter and cook evenly when cubed. I often prefer the orange-fleshed varieties because they provide the best flavor and texture.
How can I store leftovers?
You can easily store leftovers in an airtight container in the refrigerator for up to 5 days. Make sure to let the chili cool to room temperature before sealing it; this helps maintain its texture and prevent condensation. I always put a label with the date on the container, just to keep track!
Can I freeze the chili?
Absolutely! To freeze your Slow Cooker Sweet Potato Chili, portion it into freezer-safe bags or containers, leaving some space at the top for expansion. It can stay fresh for up to 3 months. When you’re ready to enjoy it, just thaw it overnight in the fridge and reheat on the stovetop or in the microwave.
What if my chili is too watery?
If you find your chili is too watery, don’t worry! Simply leave the lid off and let it cook for the last 20-30 minutes to allow some excess liquid to evaporate. You can also mash some of the sweet potatoes against the side of the pot to thicken it up. Remember to taste and adjust the seasoning afterward!
Is this recipe suitable for a vegan diet?
Very! You can easily make this Slow Cooker Sweet Potato Chili vegan by using vegetable broth instead of chicken broth. Additionally, all the ingredients are plant-based, making it a hearty, nutritious option for anyone following a vegan diet. It’s a fantastic way to enjoy a nourishing meal while staying within dietary preferences!
Can I use other types of beans?
Of course! The more, the merrier! Not only can you use black beans, but you can also swap in kidney or pinto beans based on what you have on hand. This flexibility allows you to create a chili that suits your taste preferences or pantry stock. Just remember to rinse canned beans to reduce sodium content.
Cozy Up with Hearty Slow Cooker Sweet Potato Chili Recipe
Equipment
- - Slow Cooker
Ingredients
For the Base
- 2 cans Diced Tomatoes Can substitute with crushed tomatoes for a different texture.
- 1/2 medium Onion Diced into 1/2-inch pieces; yellow or white onions work best.
- 1 medium Green Bell Pepper Diced into 1/2-inch pieces; red or yellow peppers can be substituted.
- 2 medium Sweet Potatoes Peeled and cut into 1-inch chunks; can substitute butternut squash.
For the Flavor
- 1 tbsp Chili Powder Provides essential chili flavor; adjust for spice level.
- 1 tsp Paprika Adds smokiness; try smoked paprika for more flavor.
- 2 tsp Garlic Minced; fresh garlic preferred.
- 1/2 tsp Cayenne Pepper Adjust to taste.
- 1 tsp Oregano Dried; Italian seasoning can be a substitute.
- 1 Cumin Delivers warmth and depth of flavor; no direct substitutes.
For the Protein
- 2 cans Black Beans Drained and rinsed; kidney or pinto beans can be used as alternatives.
For the Liquid
- 3 cups Chicken Broth Low-sodium preferred; use vegetable broth for vegetarian/vegan.
To Season
- 1 tsp Salt Enhances all flavors; adjust based on taste.
Instructions
How to Make Slow Cooker Sweet Potato Chili
- Prep Vegetables: Start by peeling and cubing the sweet potatoes into 1-inch chunks. Dice the onion and green bell pepper into 1/2-inch pieces, and mince the garlic.
- Drain Beans: Rinse the black beans thoroughly in a fine-mesh strainer to reduce excess sodium.
- Combine Spices: In a bowl, combine cumin, chili powder, paprika, oregano, cayenne, and salt.
- Layer Ingredients: In the bottom of the crockpot, layer the diced onion and bell pepper. Then, add sweet potato chunks, minced garlic, and sprinkle the spice mix.
- Add Remaining Ingredients: Pour in the black beans, diced tomatoes, and chicken broth. Stir gently to combine without disturbing the layers.
- Cook: Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours until sweet potatoes are tender.
- Adjust Seasoning: Before serving, taste and adjust the seasoning, adding more cayenne if desired.
- Serve: Ladle the chili into bowls and top with toppings like diced avocado or shredded cheese.