Slow Cooker Sweet Potato Chili Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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
