As the first chill of autumn sweeps through my neighborhood, I find myself craving something warm and hearty. That’s when my trusty slow cooker comes to the rescue! This Slow Cooker Sweet Potato Chili is an effortless way to bring comfort to your dinner table. The combination of sweet potatoes and rich spices not only makes for a filling meal but also fills the air with an enticing aroma that’s almost impossible to resist. No more soggy takeout or uninspired fast food—this chili is a delightful answer to what can often feel like mundane weeknight dinners. With just a few fresh ingredients and a sprinkle of spices, you can create a dish that’s both nutritious and satisfying. So, grab your slow cooker and let’s embark on a culinary adventure that’s bound to warm your soul and impress your loved ones!
Why is this Slow Cooker Sweet Potato Chili perfect?
Simplicity: With minimal prep work, you’ll have a hearty meal ready with just the push of a button.
Flavor Explosion: The blend of spices and sweet potatoes creates an enticing aroma and complex flavor profile that everyone will love.
Nutrient-Packed: Bursting with vitamins from sweet potatoes and protein from black beans, it’s a nourishing choice for any meal.
Versatility: Serve it on its own, or top it with your favorite ingredients like cheese or avocado for an extra twist.
Time-Saving: Let your slow cooker do the hard work—perfect for busy weeknights or leisurely weekends! Plus, don’t forget to check out my other delicious slow cooker recipes for more inspiration.
Slow Cooker Sweet Potato Chili Ingredients
For the Base
• Diced Tomatoes – Adds acidity and moisture; use canned tomatoes for convenience.
• Onion (1/2, diced) – Provides a flavor base; yellow onion can be a good alternative.
• Green Bell Pepper (1, diced) – Offers a fresh contrast; swap for red or yellow for added sweetness.
• Black Beans (2 cans, drained and rinsed) – Provides protein and texture; kidney beans can be used instead.
For the Seasoning
• Cumin – Essential for depth of flavor; no substitutes recommended.
• Chili Powder (1 tbsp) – Deepens flavor with spice; adjust according to your heat preference.
• Paprika (1 tsp) – Brings mild smokiness; opt for smoked paprika for more intensity.
• Oregano (1 tsp, dried) – Complements other spices well; fresh oregano can substitute if available.
• Cayenne Pepper (1/2 tsp) – Adds heat; feel free to adjust to your taste.
For the Stars
• Sweet Potatoes (2, medium, peeled and cut into 1-inch chunks) – The star ingredient, lends creaminess and sweetness; Yukon Gold can be used as a substitute.
• Minced Garlic (2 tsp, fresh) – Enhances flavor; fresh garlic is preferred over the pre-minced variety.
• Chicken Broth (3 cups, low-sodium preferred) – Adds liquid and richness; substitute with vegetable broth for a vegetarianSlow Cooker Sweet Potato Chili.
To Finish
• Salt (1 tsp) – Enhances all flavors; adjust based on your personal preference.
How to Make Slow Cooker Sweet Potato Chili
Prep Ingredients: Start by peeling and chopping the sweet potatoes into 1-inch chunks. Dice the onion and green bell pepper into 1/2-inch pieces, and mince the garlic to enhance the flavors.
Mix Spices: In a small bowl, combine the cumin, chili powder, paprika, oregano, cayenne, and salt. Mixing the spices beforehand helps to bloom their flavors and distribute them evenly throughout the chili.
Layer Ingredients: In your slow cooker, begin layering with the diced onion and bell pepper at the bottom, followed by the sweet potatoes. Sprinkle the minced garlic on top and pour the spice blend evenly over everything.
Add Remaining Ingredients: Gently add the black beans, diced tomatoes (with their juices), and the chicken broth. Stir everything lightly to combine without mashing the sweet potatoes.
Cook on Low Heat: Cover your slow cooker and set it to cook on low for 4-5 hours or high for 2-3 hours, until the sweet potatoes are fork-tender and flavorful.
Adjust Seasoning: Before serving, taste your chili and adjust the seasoning as needed. If you like a little more heat, feel free to add more cayenne. For a thicker chili, remove the lid for the last 20-30 minutes of cook time.
Serve Warm: Enjoy your Slow Cooker Sweet Potato Chili warm, adorned with toppings like sour cream, shredded cheese, or sliced avocado for added creaminess and flavor.
Optional: Garnish with fresh cilantro or lime for a refreshing twist.
Exact quantities are listed in the recipe card below.
Expert Tips for Slow Cooker Sweet Potato Chili
- Uniform Chunks: Cut sweet potatoes into even 1-inch pieces to ensure they cook uniformly, avoiding mushy spots while maintaining texture.
- Spice Mixing: Bloom spices by mixing them in a bowl before adding to the chili; this enhances their flavor and improves seasoning distribution throughout.
- Timing Matters: If cooking on high, add sweet potatoes halfway through to prevent them from becoming overly soft and mushy in the slow cooker.
- Don’t Lift the Lid: Avoid opening your slow cooker during cooking; keeping the lid on maintains the heat and helps cook your chili evenly.
- Taste Test: Before serving, always taste and adjust seasoning; a little extra cayenne or salt can elevate the flavor of your Slow Cooker Sweet Potato Chili.
Storage Tips for Slow Cooker Sweet Potato Chili
Fridge: Store in an airtight container for up to 5 days. Let the chili cool before sealing to maintain its texture and flavor.
Freezer: Freeze in individual portions for up to 3 months. Use freezer-safe bags or containers, and label with the date for easy reference.
Reheating: Thaw overnight in the fridge before reheating. Warm on the stovetop over low heat, adding a splash of broth if it’s too thick.
Leftover Love: The flavors of this Slow Cooker Sweet Potato Chili deepen over time, making it ideal for meal prep or a comforting lunch.
Make Ahead Options
These Slow Cooker Sweet Potato Chili ingredients are perfect for meal prep enthusiasts! You can chop the sweet potatoes, onion, and bell pepper up to 24 hours in advance. Simply store them in an airtight container in the refrigerator to maintain their freshness and prevent browning. Additionally, you can mix the spices ahead of time and keep them in a small jar or bag. When you’re ready to cook, layer the prepped ingredients in the slow cooker, add the remaining items (beans, tomatoes, and broth), and set it to cook. The result? A hearty meal with minimal effort on busy weeknights!
What to Serve with Slow Cooker Sweet Potato Chili?
As you enjoy the comforting warmth of your chili, consider these delightful accompaniments that elevate your meal’s experience.
Cornbread: The slightly sweet, crumbly texture pairs perfectly with the hearty chili, making each bite a comforting delight. Dunk a piece of cornbread into your bowl for an even more fulfilling meal.
Tortilla Chips: Crunchy and salty, these chips add an enjoyable texture contrast, perfect for scooping up the rich chili. Serve them on the side for those who love a little extra bite.
Avocado Slices: Creamy avocado adds a fresh touch while balancing the spices of the chili. Top your warm bowl with a few slices for a luxurious element.
Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt provides creaminess, cooling down the heat and enhancing the chili’s richness. It’s a classic addition that many will adore.
Cheddar Cheese: Melting a handful of sharp cheddar on top adds an irresistible flavorsome layer to each spoonful, tying in with the chili’s spices beautifully.
Quinoa or Rice: For a more substantial meal, serve your chili over fluffy quinoa or rice. The grains soak up the flavorful broth, making for a complete dinner that’s hearty and satisfying.
Fresh Cilantro or Lime Wedges: Bright herbs or a squeeze of lime juice can wake up the dish. Just a sprinkle or squeeze adds brightness and depth, tying all those flavors together beautifully.
Mixed Green Salad: A light salad with a tangy vinaigrette contrasts nicely with the warm chili, refreshing your palate with each bite. Include crunchy veggies for added texture.
Wine Pairing: A crisp white wine or a zesty red blends well with the chili, enhancing the flavors while providing an elegant touch to your meal.
Chocolate Dessert: End the meal on a sweet note! A piece of dark chocolate or a rich brownie is a satisfying finish after a hearty bowl of chili.
Slow Cooker Sweet Potato Chili Variations
Feel free to explore these delightful twists that can elevate your Slow Cooker Sweet Potato Chili to new heights!
Add Corn: Mix in a cup of sweet corn for a burst of sweetness and texture that pairs beautifully with the chili.
Meaty Twist: Incorporate 1 pound of ground turkey or beef for added protein. Sauté it prior to adding to the slow cooker for depth of flavor.
Spicy Kick: Increase the cayenne pepper to 1 teaspoon or add diced jalapeños for a fiery version that will tantalize your taste buds.
Butternut Squash Swap: Replace sweet potatoes with butternut squash for a slightly nuttier flavor and velvety texture that everyone will adore.
Quinoa Boost: Stir in 1 cup of cooked quinoa towards the end of cooking for added protein and a delightful chewy bite.
Herbaceous Upgrade: Garnish with fresh cilantro or parsley just before serving to add a brightness that elevates the overall flavor profile.
Creamy Version: Serve with a dollop of sour cream or Greek yogurt for extra creaminess and a tangy contrast to the heat of the chili.
Mediterranean Flair: Add chopped olives and a sprinkle of feta cheese for a Greek-inspired twist that offers a unique flavor combination.
Slow Cooker Sweet Potato Chili Recipe FAQs
What should I look for when selecting sweet potatoes?
Absolutely! When selecting sweet potatoes, look for those that are firm and smooth, free from dark spots or blemishes. Avoid any that feel soft or have visible sprouts. The ideal sweet potatoes will be medium-sized with a bright orange hue.
How should I store leftover Slow Cooker Sweet Potato Chili?
For optimal freshness, store your chili in an airtight container in the fridge for up to 5 days. Make sure to cool the chili completely before sealing it. If you want to keep it longer, it’s best to freeze your chili in individual portions for up to 3 months to maintain its rich flavor and texture.
Can I freeze Slow Cooker Sweet Potato Chili?
Certainly! To freeze your Slow Cooker Sweet Potato Chili, allow it to cool completely, then ladle it into freezer-safe containers or bags. Be sure to leave some space at the top of the container for expansion. Seal well, label with the date, and freeze for up to 3 months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight and reheat on the stovetop, adding a splash of broth if it’s too thick.
What if my chili turns out too watery?
No worries! If your Slow Cooker Sweet Potato Chili ends up a bit watery, you can easily adjust its consistency. Leave the lid off during the last 20-30 minutes of cooking to allow excess moisture to evaporate. Alternatively, you can mix in a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water) and cook for an additional 10 minutes to thicken it up.
Is this chili suitable for my dietary restrictions?
Very! This Slow Cooker Sweet Potato Chili is vegetarian-friendly and packed with nutrients. If you’re concerned about allergens, check the labels on the canned ingredients, especially for any hidden additives. For a vegan version, substitute chicken broth with vegetable broth.
How can I make the chili spicier?
If you prefer a spicier kick, feel free to increase the amount of cayenne pepper in the recipe. You can also add some chopped jalapeños or a splash of hot sauce before serving for an extra layer of heat. Just remember, the more the merrier—so adjust to your taste!
Hearty Slow Cooker Sweet Potato Chili for Effortless Comfort
Equipment
- - Slow cooker
Ingredients
For the Base
- 2 cans Diced Tomatoes Use canned tomatoes for convenience.
- 1/2 unit Onion Diced; yellow onion can be a good alternative.
- 1 unit Green Bell Pepper Diced; swap for red or yellow for added sweetness.
- 2 cans Black Beans Drained and rinsed; kidney beans can be used instead.
For the Seasoning
- 1 tbsp Cumin Essential for depth of flavor; no substitutes recommended.
- 1 tbsp Chili Powder Adjust according to your heat preference.
- 1 tsp Paprika Opt for smoked paprika for more intensity.
- 1 tsp Oregano Dried; fresh oregano can substitute if available.
- 1/2 tsp Cayenne Pepper Feel free to adjust to your taste.
For the Stars
- 2 medium Sweet Potatoes Peeled and cut into 1-inch chunks; Yukon Gold can be used as a substitute.
- 2 tsp Minced Garlic Fresh garlic is preferred over the pre-minced variety.
- 3 cups Chicken Broth Low-sodium preferred; substitute with vegetable broth for a vegetarian option.
To Finish
- 1 tsp Salt Enhances all flavors; adjust based on your personal preference.
Instructions
How to Make Slow Cooker Sweet Potato Chili
- Prep Ingredients: Start by peeling and chopping the sweet potatoes into 1-inch chunks. Dice the onion and green bell pepper into 1/2-inch pieces, and mince the garlic to enhance the flavors.
- Mix Spices: In a small bowl, combine the cumin, chili powder, paprika, oregano, cayenne, and salt.
- Layer Ingredients: In your slow cooker, begin layering with the diced onion and bell pepper at the bottom, followed by the sweet potatoes. Sprinkle the minced garlic on top and pour the spice blend evenly over everything.
- Add Remaining Ingredients: Gently add the black beans, diced tomatoes (with their juices), and the chicken broth. Stir everything lightly to combine without mashing the sweet potatoes.
- Cook on Low Heat: Cover your slow cooker and set it to cook on low for 4-5 hours or high for 2-3 hours, until the sweet potatoes are fork-tender and flavorful.
- Adjust Seasoning: Before serving, taste your chili and adjust the seasoning as needed.
- Serve Warm: Enjoy your Slow Cooker Sweet Potato Chili warm, adorned with toppings like sour cream, shredded cheese, or sliced avocado.