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