Slow Cooker Sweet Potato Chili

Have you ever wondered if chili can be both hearty and healthy without losing its bold flavor? Many people think chili has to be loaded with meat and heavy ingredients, but this recipe proves otherwise. With the sweetness of tender sweet potatoes, the protein from beans, and the depth of spices, this Slow Cooker Sweet Potato Chili is proof that comfort food can also be wholesome, simple, and delicious.

Why This Recipe is Special

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Slow Cooker Sweet Potato Chili is a game-changer for busy families, weeknight dinners, and anyone who craves comfort food without a lot of work. Unlike traditional stovetop chili, this recipe requires minimal effort. You simply toss the ingredients into your slow cooker, set the timer, and let the magic happen while you go about your day.

This recipe is:

• Time-friendly: Prep time is just 15 minutes. Cooking takes 6–8 hours on low or 3–4 hours on high.
• Beginner-friendly: Perfect for cooks of all levels.
• Nutritious and filling: Packed with fiber, vitamins, and plant-based protein.
• Versatile: Can be made vegetarian, vegan, or with added protein like ground turkey or beef.

It’s the kind of dish that fills your home with a mouthwatering aroma, and when it’s ready, everyone gathers around the table excited to dig in.

Essential Ingredients

Here’s everything you need to create this flavorful chili. Feel free to swap or add ingredients depending on your taste.

• Sweet potatoes (2–3 medium, peeled and diced)
  The star of this dish! They add natural sweetness and a creamy texture.
  Substitution: Butternut squash or pumpkin chunks work as well.
• Canned beans (2 cans, drained and rinsed)
  Black beans, kidney beans, or pinto beans all work. They provide protein and make the chili hearty.
  Variation: Mix different beans for a variety of textures.
• Canned diced tomatoes (2 cans, undrained)
  They create the base of the chili with a rich tomato flavor.
  Tip: Use fire-roasted tomatoes for a smoky kick.
• Vegetable broth (3 cups)
  Adds depth and keeps the chili from being too thick.
  Alternative: Chicken broth if you’re not keeping it vegetarian.
• Onion (1 medium, chopped)
  Adds aromatic flavor.
• Bell peppers (2, chopped)
  Any color works! Red and yellow peppers add sweetness; green peppers add mild bitterness.
• Garlic (3–4 cloves, minced)
  Essential for bold chili flavor.
• Spices
  • Chili powder (2 tbsp)
  • Cumin (1 tbsp)
  • Smoked paprika (1 tsp)
  • Cinnamon (¼ tsp, optional for warmth)
    Tip: Adjust chili powder based on your heat preference.
• Corn (1 cup, optional)
  Adds color and sweetness.
• Salt and pepper to taste
• Optional toppings
  • Sliced avocado
  • Shredded cheese
  • Fresh cilantro
  • Sour cream or Greek yogurt
  • Crumbled tortilla chips

Step-by-Step Instructions

Step 1: Prep the Vegetables

Wash, peel, and dice your sweet potatoes into small cubes (about ½ inch). Chop the onions, bell peppers, and garlic. Keeping the pieces uniform ensures even cooking.

Step 2: Build the Base

Spray your slow cooker with a bit of oil or non-stick spray. Add sweet potatoes, beans, tomatoes, broth, onions, bell peppers, garlic, and spices. Stir well to combine everything.

Step 3: Cook Slowly

Set the slow cooker on:

• Low for 6–8 hours for deep flavor and tender sweet potatoes.
• High for 3–4 hours if you need it ready faster.

Step 4: Adjust and Taste

About 30 minutes before serving, check the seasoning. Add salt, pepper, or extra chili powder if needed. If the chili feels too thick, stir in a little extra broth.

Step 5: Serve and Garnish

Ladle the chili into bowls and let everyone customize with toppings. Creamy avocado, shredded cheese, or a dollop of sour cream can balance the spices perfectly.

Assembly and Presentation

Presentation makes a difference, especially if you’re serving this dish for family or guests. Here are some ideas:

• Serve in bowls topped with colorful garnishes like bright green cilantro and golden corn chips.
• Offer a topping bar so everyone can personalize their chili with cheese, avocado, or hot sauce.
• Pair with sides such as cornbread, warm tortillas, or a fresh green salad.

The vibrant orange of the sweet potatoes and the rich red tomato base make this dish naturally beautiful and inviting.

Storage and Make-Ahead Tips

One of the best things about this recipe is how well it stores.

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in single portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stove over medium heat or in the microwave. Add a splash of broth if it thickens too much.

Make-ahead tip: Chop your veggies the night before and store them in the fridge. In the morning, all you’ll need to do is toss everything into the slow cooker.

Recipe Variations

Want to make this recipe your own? Try these fun variations:

• Meaty version: Add 1 pound of cooked ground turkey, chicken, or beef. Brown the meat before adding it to the slow cooker.
• Spicy kick: Add diced jalapeños or chipotle peppers in adobo sauce.
• Protein boost: Stir in quinoa or lentils for added plant-based protein.
• Sweet and smoky: Add a touch of maple syrup or honey and extra smoked paprika.
• Green chili twist: Replace red chili powder with green chilies and tomatillos for a different flavor profile.

Conclusion

Slow Cooker Sweet Potato Chili is proof that healthy meals can be filling, flavorful, and fun to make. It’s a simple dish that works for weeknight dinners, meal prep, or even cozy weekends at home. With its colorful presentation, bold spices, and wholesome ingredients, this chili is sure to become a favorite in your kitchen.

The best part? It’s easy to customize, so don’t be afraid to experiment with spices, toppings, or protein options. Try it once, and you’ll keep coming back to this comforting, crowd-pleasing recipe.

FAQs

1. Is Slow Cooker Sweet Potato Chili healthy?
Yes! It’s loaded with fiber, vitamins, and plant-based protein. Sweet potatoes are packed with vitamin A and antioxidants, making this chili both hearty and nutritious.

2. Can I make this chili vegan?
Absolutely. The base recipe is already vegetarian. Just skip cheese and sour cream or use dairy-free alternatives to make it fully vegan.

3. Can I prepare this without a slow cooker?
Yes. Simply cook the vegetables and spices in a large pot on the stove, add the remaining ingredients, and simmer for 45–60 minutes until sweet potatoes are tender.

4. How spicy is this chili?
It’s mild by default, but you can adjust the spice by adding more chili powder, jalapeños, or hot sauce.

5. Can I freeze this chili?
Yes! This recipe freezes beautifully for up to 3 months. Store in freezer-safe containers and thaw overnight in the fridge before reheating.

6. What can I serve with sweet potato chili?
It pairs perfectly with cornbread, rice, baked potatoes, or a fresh green salad. Tortilla chips are also a fun and crunchy side.

7. Can I add meat to this recipe?
Yes, you can easily add cooked ground beef, turkey, or chicken for a heartier, meaty version.