Slow Cooker Sweet Potato Chili recipe

Chili has always been a cornerstone of comfort food in my home, especially as the air turns crisp and the leaves begin to fall. For years, my go-to was a traditional, meat-heavy Texas-style chili. It was delicious, but also heavy, and I started craving something different—a chili that felt just as hearty and satisfying, but was also vibrant, nourishing, and packed with vegetables. That craving led me to this Slow Cooker Sweet Potato Chili. The first time I made it, I was a little skeptical. A chili with no meat? With sweet potatoes? I piled everything into my slow cooker, set it to low, and went about my day, the house slowly filling with the most incredible aroma of smoky spices and earthy vegetables. Eight hours later, I lifted the lid to a rich, thick, beautifully colored stew. I took my first bite and was completely blown away. The natural sweetness of the potatoes was the perfect counterpoint to the smoky chipotle and earthy cumin. The black beans and corn gave it a wonderful texture and substance. It was a symphony of flavors—sweet, savory, smoky, and with just the right amount of warmth. When I served it to my family, they were equally smitten. It was so hearty and flavorful that nobody even missed the meat. It has since become our official chili of the season, a dish we make for cozy Sunday dinners, game day gatherings, and easy weeknight meal prep. It’s a chili that not only warms your body but truly nourishes your soul.

The Ultimate Slow Cooker Sweet Potato Chili: Ingredients

The magic of this chili comes from a well-balanced blend of pantry staples, hearty vegetables, and a robust spice mix. Each ingredient is selected to contribute a unique layer of flavor and texture, creating a final dish that is complex, satisfying, and deeply flavorful.

• The Vegetable Base:
  • Sweet Potatoes (2 large, about 2 lbs / 900g): The star of the show. You’ll want to peel them and chop them into uniform ½ to ¾-inch cubes. This size is perfect for them to become tender and creamy without turning to complete mush during the long cook time. Their natural sweetness is the perfect foil to the smoky and savory spices.
  • Yellow Onion (1 large, chopped): The essential aromatic foundation of any good chili. It provides a savory-sweet base that deepens as it slow cooks.
  • Bell Pepper (1 large, any color, chopped): Adds a touch of sweetness, a vibrant color, and a classic chili flavor. A red, orange, or yellow bell pepper will lend a sweeter note than a green one.
  • Jalapeño (1, finely minced, optional): For those who like a little kick. Mince it finely and be sure to remove the seeds and membranes for a milder heat. You can omit this entirely if you are sensitive to spice.
  • Garlic (5-6 cloves, minced): Provides the pungent, aromatic depth that is crucial for a savory chili. Don’t be shy with the garlic!
• The Legumes and Grains:
  • Black Beans (2 cans, 15 oz / 425g each, rinsed and drained): These add a creamy texture, a substantial bite, and a fantastic source of plant-based protein and fiber. Rinsing them well removes the excess sodium and starchy liquid from the can.
  • Kidney Beans or Pinto Beans (1 can, 15 oz / 425g, rinsed and drained): Adding a second type of bean creates more textural interest. Dark red kidney beans hold their shape well, while pinto beans add another layer of creaminess.
  • Corn (1.5 cups, frozen or canned): Provides wonderful little bursts of sweetness and a pleasant textural pop that contrasts with the softer beans and potatoes. If using canned, be sure to drain it first.
• The Sauce and Spices:
  • Crushed Tomatoes (1 large can, 28 oz / 794g): This forms the rich, thick base of the chili. Crushed tomatoes provide the best consistency—thicker than diced, but with more texture than tomato sauce.
  • Vegetable Broth (1.5 cups): Thins the sauce to the perfect consistency and adds another layer of savory vegetable flavor. Use a low-sodium broth to better control the final saltiness.
  • Chili Powder (3 tablespoons): The cornerstone of the spice blend. Use a high-quality, fresh chili powder for the best flavor.
  • Ground Cumin (2 tablespoons): Provides an essential warm, earthy, and slightly smoky flavor that is characteristic of chili.
  • Smoked Paprika (1 tablespoon): This is a secret weapon for adding a deep, smoky flavor that mimics the taste of meat or fire-roasted ingredients.
  • Chipotle Chili Powder or Chopped Chipotles in Adobo (1 teaspoon powder or 1-2 chopped peppers): This is where the smoky heat comes from. Chipotles are smoked and dried jalapeños. Start with a smaller amount and add more at the end if you desire more heat and smoke.
  • Dried Oregano (1 teaspoon): Adds a subtle, herbaceous, and peppery note.
  • Salt (1.5 teaspoons, to start): Essential for bringing all the flavors to life. You will taste and adjust at the end.
  • Freshly Ground Black Pepper (1 teaspoon): For a touch of mild, pungent heat.
  • Olive Oil (1 tablespoon, optional): For sautéing the onions and garlic beforehand, which can deepen the flavor (see tips).

Step-by-Step Slow Cooker Instructions

This recipe is the epitome of “dump-and-go” simplicity, making it perfect for busy days. The slow cooker does all the heavy lifting, gently simmering the ingredients until they are perfectly tender and the flavors have melded beautifully.

Stage 1: Preparation (The Only Real Work Involved)

1. Prepare Your Vegetables: Peel the sweet potatoes and chop them into uniform ½ to ¾-inch cubes. Chop the yellow onion and bell pepper. Finely mince the garlic and the jalapeño (if using).
2. Rinse Your Beans: Open the cans of black beans and kidney/pinto beans. Pour them into a colander and rinse them thoroughly under cold running water until the water runs clear. Let them drain well.

Stage 2: Loading the Slow Cooker

1. Add the Base Ingredients: Place the chopped sweet potatoes, onion, bell pepper, garlic, and jalapeño into the basin of a large slow cooker (a 6-quart model or larger is ideal).
2. Add the Beans and Corn: Add the rinsed and drained black beans, the rinsed and drained kidney beans, and the corn on top of the vegetables.
3. Add the Sauce and Spices: Pour the can of crushed tomatoes and the vegetable broth over the ingredients in the slow cooker. Sprinkle all of the spices—chili powder, cumin, smoked paprika, chipotle powder, oregano, salt, and pepper—over the top.
4. Stir to Combine: Use a large spoon to stir everything together until all the ingredients are well combined and the spices are evenly distributed throughout the liquid.

Stage 3: The Magic of Slow Cooking

1. Set It and Forget It: Secure the lid on the slow cooker. Set it to cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The low and slow method is highly recommended as it gives the flavors more time to meld and deepen, and it makes the sweet potatoes incredibly tender.
2. Check for Doneness: The chili is ready when the sweet potatoes are fork-tender (a fork can easily pierce them with no resistance) and the flavors have come together.

Stage 4: Finishing Touches

1. Final Stir and Taste: Give the finished chili a good stir. Taste it and adjust the seasonings as needed. You may want to add another pinch of salt, a little more chipotle powder for heat, or even a small squeeze of lime juice to brighten everything up.
2. Serve and Garnish: Ladle the hot chili into bowls and serve immediately with your favorite toppings.

Nutrition Facts

This chili is a nutritional powerhouse, packed with fiber, plant-based protein, vitamins, and minerals. Please note that these values are an estimate and do not include any optional toppings.

• Servings: 8-10
• Calories per serving: Approximately 300-350 kcal

This dish is naturally vegetarian, vegan (without dairy toppings), gluten-free, and incredibly filling, making it a perfect choice for a healthy and satisfying meal.

Preparation Time

The beauty of a slow cooker meal is the minimal active time required.

• Prep Time: 20 minutes (for chopping all the vegetables)
• Cook Time: 4 to 8 hours (depending on the slow cooker setting)
• Total Time: 4 hours 20 minutes to 8 hours 20 minutes

How to Serve This Versatile Chili

The chili is a delicious blank canvas, and the toppings are where you can truly customize it to your heart’s content. Setting up a “chili bar” with a variety of toppings is a fun way to serve this for a crowd.

• Creamy and Cool Toppings:
  • Sour Cream or Plain Greek Yogurt: A classic dollop provides a cool, tangy contrast to the warm spices.
  • Avocado: Sliced or diced avocado adds a wonderful creamy texture and healthy fats.
  • Shredded Cheese: Sharp cheddar, Monterey Jack, or a Mexican cheese blend are all fantastic choices. For a vegan option, use your favorite dairy-free shredded cheese.
• Fresh and Zesty Toppings:
  • Fresh Cilantro: A sprinkle of chopped cilantro adds a bright, fresh, herbaceous note.
  • Lime Wedges: A squeeze of fresh lime juice at the end is a game-changer, brightening up all the deep, smoky flavors.
  • Diced Red Onion or Green Onions: For a sharp, pungent bite.
• Crunchy Toppings:
  • Tortilla Chips or Fritos: Perfect for crushing over the top for a salty crunch or for using as a scoop.
  • Toasted Pepitas (Pumpkin Seeds): Adds a nutty flavor and a satisfying crunch.
• Perfect Pairings (On the Side):
  • Cornbread: A slice of warm, buttery cornbread is the quintessential sidekick for any chili.
  • Fluffy Rice: Serve the chili over a bed of white or brown rice to make it an even heartier meal.
  • Quinoa: For an extra boost of protein.

Additional Tips for Chili Perfection

Take your sweet potato chili from great to absolutely unforgettable with these five simple tips.

1. Sauté Your Aromatics First (For Deeper Flavor): While this is a dump-and-go recipe, if you have an extra 10 minutes, sautéing your onion, bell pepper, and garlic in a tablespoon of olive oil in a separate skillet before adding them to the slow cooker will build a deeper, more complex flavor base. Sauté until the onions are soft and translucent, then add the garlic and cook for one more minute until fragrant. Then, add this mixture to the slow cooker.
2. For the Meat-Lovers (Easy Variation): If you have family members who insist on meat, you can easily adapt this recipe. In a skillet, brown 1 lb of lean ground beef, ground turkey, or chorizo. Drain off any excess fat. Add the cooked meat to the slow cooker along with all the other ingredients and cook as directed.
3. Control the Consistency: If your chili seems too thick at the end of the cooking time, simply stir in a bit more vegetable broth until it reaches your desired consistency. If it seems too thin, you can remove the lid and set the slow cooker to HIGH for the last 30 minutes of cooking to allow some of the liquid to evaporate and thicken the sauce.
4. Embrace the Freezer: This chili is a meal-prepper’s dream and freezes beautifully. Let the chili cool completely, then transfer it to freezer-safe bags or containers. It will keep in the freezer for up to 3-4 months. To reheat, thaw it overnight in the refrigerator and then warm it gently on the stovetop or in the microwave.
5. Bloom Your Spices: For an extra flavor boost, “bloom” your spices. After sautéing your onions and garlic (as in Tip #1), add all the dry spices (chili powder, cumin, paprika, etc.) directly to the skillet. Stir and cook for about 30-60 seconds until they become very fragrant. This toasting process wakes up the essential oils in the spices, making them much more potent and flavorful. Then, add this entire mixture to the slow cooker.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making Slow Cooker Sweet Potato Chili.

1. Can I use butternut squash instead of sweet potatoes?
Absolutely! Butternut squash is a fantastic substitute. It has a similar sweet, nutty flavor and will become wonderfully tender in the slow cooker. Peel it, remove the seeds, and chop it into cubes the same size as you would the sweet potatoes. The cooking time will be identical.

2. Can I make this on the stovetop instead of a slow cooker?
Yes, you can easily convert this recipe to the stovetop. In a large Dutch oven or heavy-bottomed pot, sauté the onions and peppers in olive oil over medium heat until soft. Add the garlic and spices and cook for another minute until fragrant. Then, add all the remaining ingredients, stir well, and bring to a simmer. Reduce the heat to low, cover, and let it simmer for at least 1-1.5 hours, or until the sweet potatoes are tender, stirring occasionally.

3. Is it possible to add more vegetables?
Of course! This is a great recipe for cleaning out the vegetable drawer. Diced carrots, celery, zucchini, or even chopped kale (stirred in during the last 30 minutes of cooking) would all be delicious and nutritious additions.

4. My chili tastes a bit bland. How can I fix it?
If your chili tastes flat at the end, it almost always needs one of three things: salt, acidity, or heat. First, try adding another ½ teaspoon of salt, stir, and taste again. If it’s still missing something, a generous squeeze of fresh lime juice will work wonders to brighten and sharpen all the flavors. Finally, if you enjoy more spice, add a bit more chipotle powder or a few dashes of your favorite hot sauce.

5. Can I use dried beans instead of canned beans?
Yes, but it requires extra preparation. You will need to soak the dried beans overnight. The next day, drain and rinse them. You will need about 1.5 cups of dried black beans and ¾ cup of dried kidney beans to equal the amount in the cans. Add the soaked and rinsed beans to the slow cooker with the other ingredients. You may need to add an extra cup of vegetable broth, as the dried beans will absorb more liquid. Ensure the beans are fully cooked and tender before serving.

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