Slow Cooker Sweet Potato Chili Recipe
This slow cooker chili with sweet potatoes is hearty, flavorful, and packed with protein and fiber. It’s the perfect cozy dinner that practically cooks itself!
Servings 8 servings
Equipment
Ingredients
- 2 large sweet potatoes peeled and diced into 1-inch cubes
- 30 ounces black beans drained and rinsed (two 15 oz cans)
- 28 ounces crushed tomatoes I use fire roasted
- 14.5 ounces Rotel undrained
- 1 cup vegetable broth or water
- 1 medium red bell pepper diced
- 1 medium onion diced
- 3 cloves garlic minced
- 1 medium jalapeño seeded and minced (optional, for heat)
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ teaspoon salt to taste
- ½ teaspoon black pepper
- 1 small lime juiced
Optional Garnishes
- fresh cilantro
- avocado slices
- shredded cheese
- sour cream or plain greek yogurt
Instructions
- To a 6 quart slow cooker, add the diced sweet potatoes, black beans, crushed tomatoes, diced tomatoes with the liquid, broth, bell pepper, onion, garlic, and jalapeno (if using).2 large sweet potatoes, 30 ounces black beans, 28 ounces crushed tomatoes, 14.5 ounces Rotel, 1 cup vegetable broth, 1 medium red bell pepper, 1 medium onion, 3 cloves garlic, 1 medium jalapeño
- Stir in the chili powder, smoked paprika, cumin, oregano, salt, and black pepper.2 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon oregano, ½ teaspoon salt, ½ teaspoon black pepper
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, or until the sweet potatoes are fork tender.
- Stir in the lime juice just before serving to brighten the flavor.1 small lime
- Ladle into bowls and top with cilantro, avocado, cheese, or your favorite chili toppings.fresh cilantro, avocado slices, shredded cheese, sour cream or plain greek yogurt
Notes
- Scrub, peel, and dice the sweet potatoes into approximately 1" pieces. Keep them uniform so they cook evenly.
- I use fire roasted tomatoes and Rotel for flavor. You can use plain crushed tomatoes and diced tomatoes, if you prefer.
- For added heat, add more jalapeno, cayenne pepper, or chipotle peppers.
- If using dried beans, allow them to soak overnight to soften OR boil them for 1-2 minutes and then let them sit for an hour. Rinse and then use.
- Vegetable broth or water can be used (or chicken broth if not vegetarian).
- If not vegetarian, add browned ground turkey, beef, or chicken for added protein.
- Stir in corn or diced zucchini in the last hour for extra veggies.
- Add a dash of cinnamon or cocoa powder for subtle richness.
- Store leftovers covered in the fridge for up to 3 days.
- Freeze in freezer safe containers for up to 3 months.
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.
Nutrition
Serving: 1g | Calories: 273kcal | Carbohydrates: 56g | Protein: 13g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 457mg | Potassium: 1145mg | Fiber: 15g | Sugar: 11g | Vitamin A: 13170IU | Vitamin C: 41mg | Calcium: 122mg | Iron: 5mg
