Slow Cooker Sweet Potato Chili Recipe
This Slow Cooker Sweet Potato Chili is a hearty, comforting, and nutritious meal perfect for any day of the week. Packed with tender sweet potatoes, a variety of beans, and rich tomato flavors, this chili is both filling and wholesome. Ideal for a cozy dinner, it is easy to prepare with minimal effort, and its flavors improve even after a day, making it perfect for leftovers.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 4-6 hours (high)
- Total Time: 6 hours 15 minutes to 6 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- 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 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)
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, to taste
- ⅓ cup tomato paste, more to thicken as desired
Instructions
- Combine Ingredients: Add all ingredients except the tomato paste into the slow cooker. Stir well until everything is evenly combined to ensure the spices and vegetables are well distributed.
- Cook the Chili: Cover and cook on high for 4-6 hours or on low for 6-8 hours, until the sweet potatoes are tender and easily pierced with a fork.
- Thicken the Chili: Once the sweet potatoes are fully softened, stir in the tomato paste. Let the chili sit for several minutes to thicken and deepen in flavor before serving.
- Serve: Top with shredded cheese, avocado slices, or fresh cilantro if desired. This chili tastes even better the next day, so enjoy leftovers!
- Store: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months for future meals.
Notes
- The best indicator that the chili is done is when the sweet potatoes are soft and tender.
- For even cooking, try to keep as many sweet potato cubes as possible on the bottom of the slow cooker.
- You can add cooked ground beef or turkey to the chili for a meaty variation. Cook the meat first in a skillet, then add it into the slow cooker. If the chili becomes too thick, add an additional can of tomato sauce.
- To add extra heat, incorporate hot sauce, diced jalapeño, or cayenne pepper according to your taste.
- Smoked paprika adds a lovely smoky flavor and is highly recommended for enriching the chili’s profile.
Nutrition
- Serving Size: 1 cup (approximately 1/6 of recipe)
- Calories: 278 kcal
- Sugar: 14 g
- Sodium: 1247 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 16 g
- Protein: 14 g
- Cholesterol: 0 mg
Keywords: sweet potato chili, slow cooker chili, vegetarian chili, healthy chili, bean chili, easy slow cooker recipes
Find it online: https://dishedbydana.com/slow-cooker-sweet-potato-chili-recipe/
