Description
A hearty and flavorful Slow Cooker Sweet Potato Chili packed with nutritious sweet potatoes, beans, and spices. This easy-to-make chili combines tender sweet potatoes with a medley of beans and vibrant spices, slow-cooked to perfection for a comforting meal that’s perfect for chilly days or meal prep.
Ingredients
Scale
Vegetables & Beans
- 3 large sweet potatoes (skin removed and cut into cubes)
- 1 onion, diced
- 3-4 garlic cloves, minced
- 2 bell peppers, diced (any color works!)
- 1 can pinto beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
Tomato Base
- 2 cans diced tomatoes (15 oz. each)
- 1 can tomato sauce (15 oz.)
- â…“ cup tomato paste (plus more to thicken as desired)
Spices & 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, more or less to taste
Instructions
- Combine Ingredients: Add the cubed sweet potatoes, diced onion, minced garlic, diced bell peppers, pinto beans, black beans, kidney beans, diced tomatoes, tomato sauce, cumin, chili powder, smoked paprika, red chili flakes, black pepper, and sea salt into your slow cooker. Stir thoroughly to mix all ingredients evenly.
- Cook the Chili: Set your slow cooker to high for 4-6 hours or low for 6-8 hours. Cook until the sweet potatoes are tender and the flavors have melded together, resulting in a rich, hearty chili.
- Thicken the Chili: Once the sweet potatoes are soft, stir in the tomato paste to achieve the desired thickness of your chili. Let it sit for several minutes to allow the tomato paste to fully incorporate and thicken the chili.
- Serve and Garnish: Serve the chili hot, optionally topping with shredded cheese, sliced avocado, or fresh cilantro for added flavor and texture. The chili tastes even better the next day when the flavors have had more time to develop.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently before serving.
Notes
- For a spicier chili, increase the amount of red chili flakes or add a diced jalapeño pepper.
- If you prefer a thicker chili, add more tomato paste gradually until you reach the desired consistency.
- Feel free to use dried beans soaked overnight instead of canned beans, but adjust cooking time accordingly.
- This chili can be made vegetarian by ensuring no meat-based broth or additives are included in canned tomatoes or beans.
- Leftover chili flavors deepen in the fridge, making it a perfect make-ahead meal.
