Slow Cooker Sweet Potato Chili Recipe

Introduction

This Slow Cooker Sweet Potato Chili is a comforting, hearty dish perfect for chilly evenings. Packed with sweet potatoes, beans, and warming spices, it’s both nourishing and easy to prepare. Let your slow cooker do the work while flavors meld beautifully over time.

Ingredients

• 3 large sweet potatoes (skin removed 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
• 1 can black beans
• 1 can kidney beans
• 2 bell peppers, diced (any color works)
• 1 tablespoon cumin
• 2 tablespoons chili powder
• 1 teaspoon smoked paprika (optional)
• ¼ to ½ teaspoon red chili flakes
• ½ teaspoon pepper
• ½ to 1 teaspoon sea salt, more or less to taste
• ⅓ cup tomato paste (more to thicken as desired)

Instructions

1. Step 1: Combine all ingredients except the tomato paste into the slow cooker. Stir well to mix everything evenly.
2. Step 2: Cook on high for 4-6 hours or on low for 6-8 hours, until the sweet potatoes are soft and tender.
3. Step 3: Once the sweet potatoes are fully softened, stir in the tomato paste to thicken the chili. Let it sit for several minutes before serving.
4. Step 4: Serve hot topped with your choice of shredded cheese, avocado slices, or fresh cilantro for added flavor and texture.

Tips & Variations

• For extra depth, sauté the onion and garlic before adding to the slow cooker.
• Adjust the red chili flakes according to your preferred spice level.
• If you like a chunkier chili, reserve some beans to add near the end of cooking for texture.
• Use vegetable broth in place of tomato sauce for a lighter version.
• Add a splash of lime juice before serving to brighten the flavors.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 5 days. It also freezes well; transfer to a freezer-safe container and freeze for up to 3 months. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh diced tomatoes. Use about 4-5 medium tomatoes, peeled and chopped, but cooking time might be slightly longer to allow them to break down completely.

Is this recipe vegan-friendly?

Absolutely. The chili is naturally vegan as written. Just skip any cheese or garnish with vegan cheese or avocado to keep it plant-based.

Slow Cooker Sweet Potato Chili Recipe

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★★★★★

4.9 from 140 reviews

A hearty and wholesome Slow Cooker Sweet Potato Chili recipe packed with tender sweet potatoes, a variety of beans, and rich tomato flavors. Perfect for an easy, comforting meal that develops even deeper flavors the next day.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 4-6 hours (high) or 6-8 hours (low)
• Total Time: 4 hours 15 minutes (high) or 6 hours 15 minutes (low)
• Yield: 6 servings 1x
• Category: Soups and Stews
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 3 large sweet potatoes (skin removed and cut into cubes)
• 1 onion, diced
• 3–4 garlic cloves, minced
• 2 bell peppers, diced (any color)

Canned Goods

• 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
• ⅓ cup tomato paste

Spices

• 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: Remove the skin from the sweet potatoes and cut them into cubes. Dice the onion and bell peppers, and mince the garlic cloves to have all vegetables ready for cooking.
2. Combine Ingredients in Slow Cooker: Add the cubed sweet potatoes, diced onion, minced garlic, diced bell peppers, diced tomatoes, tomato sauce, pinto beans, black beans, kidney beans, cumin, chili powder, smoked paprika, red chili flakes, black pepper, and sea salt into the slow cooker. Stir all ingredients thoroughly to combine.
3. Cook the Chili: Set the slow cooker to high and cook for 4 to 6 hours or set to low and cook for 6 to 8 hours until the sweet potatoes are tender and fully cooked through.
4. Thicken the Chili: Once the sweet potatoes are soft, stir in the tomato paste to thicken the chili. Let it sit in the slow cooker for several minutes to incorporate the tomato paste well before serving.
5. Serve and Store: Serve the chili hot, optionally topped with shredded cheese, avocado, or cilantro. The chili tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Notes

• You can adjust the chili flakes for desired spice level or omit if you prefer mild chili.
• Beans should be drained and rinsed to reduce sodium and improve flavor texture.
• Adding toppings like shredded cheese, avocado, or cilantro enhances flavor and texture.
• Leftover chili freezes well and can be reheated easily on the stovetop or microwave.
• If the chili is too thick after cooking, you can add a splash of vegetable broth or water to reach desired consistency.

Keywords: Sweet Potato Chili, Slow Cooker Chili, Vegetarian Chili, Healthy Chili Recipe, Sweet Potato Recipes, Bean Chili, Easy Slow Cooker Recipes