Slow Cooker Sweet Potato Chili Recipe – Easy Family Meal

Ah, the inviting aroma of chili bubbling away in the slow cooker. It brings back memories of family gatherings, comfort food in winter, and the joy of sharing a meal with loved ones. 

Now, if you ask me what pairs perfectly with chili, I’d say nothing beats a side of cornbread. Crisp, slightly sweet, and warm—it’s the best companion as you dip each bite into that hearty, spicy bowl. And, of course, a dollop of sour cream or Greek yogurt on top never hurt anyone.

What is Slow Cooker Sweet Potato Chili?

Slow cooker sweet potato chili is a hearty dish that combines the sweetness of tender, creamy sweet potatoes with a rich variety of spices and beans. This plant-based meal fills you up without weighing you down and is super easy to prepare. 

With a hands-off cooking method, you’re free to kick back while your slow cooker does all the heavy lifting. Whether you’re looking for a weekday meal, something to feed guests, or a prep-ahead dish, this chili has got you covered.

The Ingredients

The beauty of sweet potato chili lies in its vibrant ingredients:

• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon of ground coriander
• 2 tablespoons chili powder
• ¼ to ½ teaspoon red pepper flakes for a spicy kick
• ½ teaspoon freshly cracked black pepper
• ½ to 1 teaspoon sea salt
• 1 tablespoon apple cider vinegar
• 3 large sweet potatoes, peeled and diced into cubes
• 1 medium onion, finely chopped
• 3-4 garlic cloves, minced or grated
• 2 cans (15 oz each) of chopped tomatoes
• 1 can (15 oz) of crushed tomatoes
• 1 can of pinto beans, drained and rinsed
• 1 can of black beans, drained and rinsed
• 1 can of kidney beans, drained and rinsed
• 2 bell peppers, chopped (choose any colors you like)
• ⅓ cup tomato paste, or more for desired thickness

Let’s break this down into the nitty-gritty.

How to Make Slow Cooker Sweet Potato Chili?

You won’t need to engage in a cooking marathon with this recipe. Just a handful of steps, some chopping, and a little patience. The slow cooker does the rest.

Step-by-Step Directions

Step 1: Prepare the Veggies

Start by peeling and dicing the sweet potatoes into bite-size cubes. You want them small enough to cook through but large enough to retain some texture. Chop the onion and bell peppers, and mince the garlic. I find that a good quality knife makes this part much easier and a lot more fun.

Step 2: Mix the Spices

In a small bowl, combine the ground cumin, smoked paprika, ground coriander, chili powder, and red pepper flakes. This is the spice blend that will give your chili a marvelous kick. You can adjust the heat by altering the red pepper flakes amount.

Step 3: Load the Slow Cooker

In your slow cooker, start layering your ingredients. Add the sweet potatoes, onions, bell peppers, and garlic. 

Then, sprinkle the spice mix evenly over the top. Next, pour in the chopped tomatoes, crushed tomatoes, and the three kinds of drained beans. A quick stir to combine makes sure all the flavors are harmonized.

Step 4: Add The Tomato Paste

If you prefer a thicker chili, mix in the tomato paste. I typically use about ⅓ cup, but if you love a really thick consistency, feel free to add more.

Step 5: Season and Cook

Drizzle the apple cider vinegar and sprinkle sea salt and black pepper. Set your slow cooker on low for six to eight hours or on high for three to four hours. A quick note: resist the urge to peek unless you’re really curious. All that steam escaping is flavor doing a disappearing act!

Notes

• Adjust the Heat: Feel free to play around. If you like it hot, toss some jalapeños into the mix.
• Vegan Delight: This chili is entirely plant-based. Even the toppings can be dairy-free.
• Silly Mistakes: I’ve made the error of forgetting to drain my beans before. Don’t do that—you want a thick consistency!
• Keep It Fresh: Fresh herbs, added at the end, can boost flavor even more.
• Customize: Add in veggies like corn or zucchini if you have them around.

Storage Tips

This chili is perfect for batch cooking. It stores well in the fridge for about five days in an airtight container. You can also freeze it for up to three months. Just let it cool completely before freezing and reheat slowly over the stovetop or in the microwave when you’re ready to enjoy it again.

Serving Suggestions

1. Cornbread: This chili and cornbread are a classic pairing. The buttery crunch of cornbread contrasts perfectly with the spice of the chili.
2. Tortilla Chips: Use them for scooping. They add a nice crunch and hold up well against the heartiness of the chili.
3. Avocado Slices: Fresh avocado adds a creamy texture. Plus, it’s an excellent source of healthy fats.
4. Greek Yogurt or Sour Cream: A dollop on top balances heat and makes each spoonful silky smooth.
5. Fresh Cilantro: Sprinkle some chopped cilantro for a pop of color and freshness that lifts the dish’s flavors.

What Other Substitutes Can I Use in Slow Cooker Sweet Potato Chili?

1. Black Beans: Swap them out for whatever beans you have on hand or invite any variety of beans into the mix.
2. Roasted Peppers: Canned fire-roasted peppers can replace fresh bell peppers. They add a smoky hint.
3. Quinoa: Instead of or alongside beans, toss in cooked quinoa for added protein and texture.
4. Vegetable Broth: Use broth instead of water if you want more depth when cooking other ingredients separately.
5. Different Sweet Potatoes: Swap with butternut squash for a different flavor profile without losing the sweetness.

Conclusion

Slow cooker sweet potato chili is a warm hug in a bowl. It’s the kind of dish that comforts you while also nourishing you. Whether it’s a busy weeknight or a relaxed weekend gathering, there’s something about this chili that makes it special. 

It’s not just a meal; it’s a reminder of how good it feels to share food made with love. So grab your slow cooker, gather your ingredients, and whip up a batch. You’ll be glad you did. Happy cooking!

You’ll also like the following recipes!

• Albondigas Soup Copycat Recipe Slow Cooker
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Print Recipe

Slow Cooker Sweet Potato Chili Recipe – Easy Family Meal

Author: Crystal Ivers Cuisine: American Courses: Lunch & Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 4 hrs Total Time 4 hrs 15 mins

Servings: 6 Calories: 278 kcal

Best Season: Suitable throughout the year

Description

Ah, the inviting aroma of chili bubbling away in the slow cooker. It brings back memories of family gatherings, comfort food in winter, and the joy of sharing a meal with loved ones. 

Now, if you ask me what pairs perfectly with chili, I'd say nothing beats a side of cornbread. Crisp, slightly sweet, and warm—it's the best companion as you dip each bite into that hearty, spicy bowl. And, of course, a dollop of sour cream or Greek yogurt on top never hurt anyone.

Ingredients

Servings

• 1 tablespoon ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon of ground coriander

• 2 tablespoons chili powder

• ¼ to ½ teaspoon red pepper flakes for a spicy kick

• ¹⁄₂ teaspoon ½ teaspoon freshly cracked black pepper

• ½ to 1 teaspoon sea salt

• 1 tablespoon apple cider vinegar

• 3 large sweet potatoes, peeled and diced into cubes

• 1 medium onion, finely chopped

• 3-4 garlic cloves, minced or grated

• 2 cans of chopped tomatoes (15 oz each)

• 1 can of crushed tomatoes (15 oz)

• 1 can of pinto beans, drained and rinsed

• 1 can of black beans, drained and rinsed

• 1 can of kidney beans, drained and rinsed

• 2 bell peppers, chopped (choose any colors you like)

• ¹⁄₃ cup tomato paste, or more for desired thickness

Instructions

Step 1: Prepare the Veggies

1. Start by peeling and dicing the sweet potatoes into bite-size cubes. You want them small enough to cook through but large enough to retain some texture. Chop the onion and bell peppers, and mince the garlic. I find that a good quality knife makes this part much easier and a lot more fun.

Step 2: Mix the Spices

1. In a small bowl, combine the ground cumin, smoked paprika, ground coriander, chili powder, and red pepper flakes. This is the spice blend that will give your chili a marvelous kick. You can adjust the heat by altering the red pepper flakes amount.

Step 3: Load the Slow Cooker

1. In your slow cooker, start layering your ingredients. Add the sweet potatoes, onions, bell peppers, and garlic.

   Then, sprinkle the spice mix evenly over the top. Next, pour in the chopped tomatoes, crushed tomatoes, and the three kinds of drained beans. A quick stir to combine makes sure all the flavors are harmonized.

Step 4: Add The Tomato Paste

1. If you prefer a thicker chili, mix in the tomato paste. I typically use about ⅓ cup, but if you love a really thick consistency, feel free to add more.

Step 5: Season and Cook

1. Drizzle the apple cider vinegar and sprinkle sea salt and black pepper. Set your slow cooker on low for six to eight hours or on high for three to four hours. A quick note: resist the urge to peek unless you’re really curious. All that steam escaping is flavor doing a disappearing act!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 276kcal

% Daily Value *

Total Fat 2.3g4%

Saturated Fat 0.4g2%

Sodium 710mg30%

Total Carbohydrate 60g20%

Dietary Fiber 15g60%

Sugars 24g

Protein 12g24%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Adjust the Heat: Feel free to play around. If you like it hot, toss some jalapeños into the mix.
• Vegan Delight: This chili is entirely plant-based. Even the toppings can be dairy-free.
• Silly Mistakes: I've made the error of forgetting to drain my beans before. Don't do that—you want a thick consistency!
• Keep It Fresh: Fresh herbs, added at the end, can boost flavor even more.
• Customize: Add in veggies like corn or zucchini if you have them around.

Keywords: slow cooker sweet potato chili recipe