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Slow Cooker Sweet Potato Chili

Cozy Up with Hearty Slow Cooker Sweet Potato Chili Recipe

A comforting and nourishing Slow Cooker Sweet Potato Chili perfect for fall's crispness.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course dinner
Cuisine American
Servings 6 servings
Calories 250 kcal

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.

Notes

Store leftovers in an airtight container for up to 5 days. Freeze portions for up to 3 months.
Keyword chili, comfort food, hearty, slow cooker, Sweet Potato, Vegetarian