Slow Cooker Sweet Potato Chili Recipe

Introduction

Warm up with this hearty Slow Cooker Sweet Potato Chili, packed with vibrant vegetables and rich spices. It’s a comforting, flavorful dish that’s perfect for cozy nights and makes excellent leftovers.

Ingredients

• 3 large sweet potatoes, peeled and cut into cubes
• 1 onion, diced
• 3-4 garlic cloves, minced
• 2 cans diced tomatoes (15 oz. each)
• 1 can tomato sauce (15 oz.)
• 1 can pinto beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 2 bell peppers, diced (any color)
• 1 tablespoon cumin
• 2 tablespoons chili powder
• 1 teaspoon smoked paprika (optional)
• ¼ to ½ teaspoon red chili flakes
• ½ teaspoon black pepper
• ½ to 1 teaspoon sea salt, to taste
• ⅓ cup tomato paste (plus more to thicken if desired)

Instructions

1. Step 1: Combine sweet potatoes, onion, garlic, diced tomatoes, tomato sauce, beans, bell peppers, cumin, chili powder, smoked paprika, red chili flakes, pepper, and salt in the slow cooker. Stir well to mix all ingredients evenly.
2. Step 2: Cook on high for 4-6 hours or on low for 6-8 hours, until the sweet potatoes are tender and cooked through.
3. Step 3: Stir in the tomato paste to thicken the chili. Let it sit for several minutes to absorb the flavors before serving.
4. Step 4: Serve hot, garnished with shredded cheese, avocado, or fresh cilantro if desired.

Tips & Variations

• For extra depth, sauté the onions and garlic before adding them to the slow cooker.
• Add a diced jalapeño for more heat or use smoked chili powder for a smoky flavor.
• Swap any of the beans for your favorite variety or use all pinto beans for a creamier texture.
• If you prefer a thicker chili, add more tomato paste or simmer uncovered for 15-20 minutes after cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave until hot. For longer storage, freeze chili in portions for up to 3 months, thawing overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili on the stove instead of a slow cooker?

Yes, you can simmer all ingredients (except tomato paste) in a large pot on low heat for about 45 minutes to 1 hour, until sweet potatoes are tender. Then stir in the tomato paste and cook for a few more minutes to thicken.

Is this recipe suitable for vegans?

Absolutely. The chili is naturally vegan as written. Just skip any dairy toppings like cheese or use vegan cheese alternatives when serving.

Slow Cooker Sweet Potato Chili Recipe

Print Recipe

★★★★★

4.9 from 50 reviews

This Slow Cooker Sweet Potato Chili is a hearty, comforting, and nutritious meal perfect for busy days. Combining the natural sweetness of tender sweet potatoes with a rich blend of beans, diced tomatoes, and warming spices, this chili offers a delicious and wholesome twist on a classic favorite. It’s easy to prepare, requiring minimal hands-on time, and can be customized with your favorite toppings for added flavor and texture.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 4 to 8 hours (depending on slow cooker setting)
• Total Time: 4 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Vegetables and Beans

• 3 large sweet potatoes (skin removed and cut into cubes)
• 1 onion, diced
• 3–4 garlic cloves, minced
• 2 bell peppers, diced (any color works!)
• 1 can pinto beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed

Tomatoes and Sauces

• 2 cans diced tomatoes (15 oz. each)
• 1 can tomato sauce (15 oz.)
• ⅓ cup tomato paste (more to thicken as desired)

Spices and Seasonings

• 1 tablespoon cumin
• 2 tablespoons chili powder
• 1 teaspoon smoked paprika (optional)
• ¼ – ½ teaspoon red chili flakes
• ½ teaspoon black pepper
• ½ – 1 teaspoon sea salt, more or less to taste

Instructions

1. Prepare Ingredients and Combine: Peel and cube the sweet potatoes, dice the onion and bell peppers, and mince the garlic cloves. Drain and rinse the canned beans. Place all these ingredients into the slow cooker along with the diced tomatoes, tomato sauce, cumin, chili powder, smoked paprika, red chili flakes, pepper, and sea salt. Stir well to combine all components evenly.
2. Slow Cook: Cover the slow cooker and cook the mixture on high for 4-6 hours or on low for 6-8 hours. The chili is ready when the sweet potatoes are tender and soft, creating a hearty base for the chili.
3. Thicken the Chili: Once the sweet potatoes have softened, stir in the tomato paste to thicken the chili. Allow the chili to sit for several minutes after adding the tomato paste, so the flavors meld and the texture improves.
4. Serve and Store: Serve the chili hot, topped with your favorite garnishes such as shredded cheese, avocado, or fresh cilantro. This dish is even better the next day when flavors have fully developed. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Notes

• For extra spice, increase red chili flakes or add a diced jalapeño.
• Use low-sodium beans and tomato products to control salt content.
• The chili thickens further as it cools; add more tomato paste or water to adjust consistency before serving.
• This recipe is naturally vegetarian and can be made vegan by skipping dairy toppings.
• Ensure slow cooker is set correctly to avoid undercooked sweet potatoes.

Keywords: sweet potato chili, slow cooker chili, vegetarian chili, healthy chili, bean chili, easy slow cooker recipe, sweet potato recipe