If you’re looking for a cozy, hearty meal that’s as vibrant in flavor as it is in color, this Slow Cooker Sweet Potato Chili is your new best friend. With sweet potatoes bringing a natural sweetness and creaminess, combined with a rich blend of beans, tomatoes, and spices, this chili feels like a warm hug in a bowl. It’s simple enough for a weeknight dinner yet satisfying enough to make you want to eat it for days. Trust me, once you try this Slow Cooker Sweet Potato Chili, it will become a staple in your recipe rotation.

Slow Cooker Sweet Potato Chili Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role in building depth of flavor, texture, and that beautiful, inviting color that makes this chili so appealing. From the sweet potatoes to the chili powder, each element is simple yet essential to crafting this perfect slow cooker meal.

Sweet potatoes: Three large ones, peeled and cubed, provide natural sweetness and a creamy texture that balances the spices perfectly.
Onion: A diced onion adds a subtle sweetness and moisture that infuses the chili as it cooks.
Garlic cloves: Three or four minced cloves bring a fragrant depth that awakens the entire dish.
Diced tomatoes: Two 15-ounce cans add juiciness and tang, forming the base of the chili’s sauce.
Tomato sauce: One 15-ounce can enhances richness and helps marry all the flavors.
Pinto beans: A can of these adds a soft texture and earthy flavor.
Black beans: Another can for variety in texture and subtle sweetness.
Kidney beans: One can to bulk up the chili with hearty, meaty bites.
Bell peppers: Two diced, any color—these bring crunch, freshness, and vibrant color to the pot.
Cumin: One tablespoon provides a warm, smoky undertone.
Chili powder: Two tablespoons pack in classic chili heat and flavor.
Smoked paprika: One teaspoon is optional but adds an irresistible smoky depth.
Red chili flakes: Between ¼ to ½ teaspoon gives customizable heat to suit your spice preference.
Pepper: Half a teaspoon to balance the flavors.
Sea salt: Between ½ to 1 teaspoon, or to taste, enhances all the flavors beautifully.
Tomato paste: One-third cup thickens the chili at the end and adds concentrated tomato flavor.

How to Make Slow Cooker Sweet Potato Chili

Step 1: Prepare and Combine Ingredients

Start by peeling and cubing your sweet potatoes, then dice the onion and bell peppers, and mince that garlic. Toss every ingredient into your slow cooker, except for the tomato paste, and give everything a good stir so all those spices and veggies start mingling.

Step 2: Slow Cook to Perfection

Set your slow cooker to high for 4 to 6 hours or low for 6 to 8 hours. The magic here is patience—the slow cooking softens the sweet potatoes just right and lets all the flavors meld into a harmonious, rich chili. You’ll know it’s done when the sweet potatoes are fork-tender and bursting with flavor.

Step 3: Add Tomato Paste and Final Touches

Once the sweet potatoes are beautifully soft, stir in the tomato paste to thicken things up and add that concentrated tomato punch everyone loves in chili. Let it sit for a few extra minutes so the paste fully integrates, turning the chili luxuriously thick and irresistible.

How to Serve Slow Cooker Sweet Potato Chili

Garnishes

The best part about serving this Slow Cooker Sweet Potato Chili is the endless array of toppings you can add. Think shredded cheese melting on top, creamy avocado slices that cut through the spice, or fresh cilantro leaves for a burst of herbaceous brightness. Sour cream or a dollop of Greek yogurt can add a cooling creaminess that perfectly balances the chili’s warmth.

Side Dishes

This chili is a complete meal on its own but pairing it with warm cornbread or tortilla chips can elevate the experience. A crisp green salad or steamed rice are simple sides that soak up the delicious sauce and round out the meal beautifully.

Creative Ways to Present

Want to switch things up? Serve the chili over baked sweet potatoes for an uber-comforting twist or stuff it into warm pita pockets for a fun handheld dinner. You can also make Slow Cooker Sweet Potato Chili-loaded nachos by layering tortilla chips, chili, cheese, and toppings, then baking until bubbly for a game day crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

This Slow Cooker Sweet Potato Chili gets better with time, so leftovers are a serious win. Store any leftovers in an airtight container in the fridge for up to 5 days. The flavors deepen and blend even more overnight, so it’s just as delicious—or even better—the next day.

Freezing

If you’re making a big batch, freezing is your friend. Transfer cooled chili into freezer-safe containers or heavy-duty zip bags, making sure to leave some space for expansion. It will keep beautifully for up to 3 months, ready to be thawed whenever you need a comforting meal in minutes.

Reheating

Reheat your Slow Cooker Sweet Potato Chili gently on the stove over medium-low heat, stirring occasionally to prevent sticking. You can also heat individual portions in the microwave, just make sure to cover and stir halfway through for even warming. Add a splash of water or broth if it thickened too much during storage.

FAQs

Can I add meat to the Slow Cooker Sweet Potato Chili?

Absolutely! If you want to add ground beef or turkey, cook it separately in a skillet first, then mix it into the chili. This keeps your chili nice and hearty while preserving the sweetness and creaminess of the potatoes. You might also want to add some extra tomato sauce if the chili becomes too thick.

How spicy is this recipe?

This chili has a gentle heat that you can easily adjust. The combination of chili powder, red chili flakes, and smoked paprika gives it a balanced warmth, but feel free to add more chili flakes, jalapeños, or hot sauce if you love your chili with a fiery kick.

Can I use other types of beans?

Definitely! While pinto, black, and kidney beans give a nice variety of textures and flavors, you can swap in chickpeas, cannellini beans, or any beans you prefer. Just make sure they’re cooked or canned to avoid long cooking times.

Is it necessary to peel the sweet potatoes?

Peeling the sweet potatoes helps achieve a smooth texture in the chili, but if you prefer a bit more rustic bite and added fiber, you can leave the skins on—just make sure to wash them well before chopping.

What if I don’t have a slow cooker?

No slow cooker? No problem! You can make this chili on the stovetop by simmering everything in a large pot over low heat for about an hour, or until the sweet potatoes are tender and the flavors meld beautifully. Just keep an eye on the liquid and stir occasionally.

Final Thoughts

There’s something truly special about coming home to a pot of Slow Cooker Sweet Potato Chili simmering away, filling the house with mouthwatering aromas that promise comfort and delight. Whether you’re looking for a nutritious weeknight dinner or a make-ahead meal that warms your soul, this recipe has got you covered. So give it a try—you might just find your new favorite chili that keeps you cozy season after season.