Description
A hearty and nourishing Slow Cooker Sweet Potato Chili packed with beans, spices, and tender sweet potatoes. This easy-to-make chili is perfect for meal prep or cozy dinners, offering a deliciously thick and flavorful dish that can be customized with your favorite toppings.
Ingredients
Scale
Vegetables
- 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!)
Canned Goods
- 2 cans diced tomatoes (15 oz. each)
- 1 can tomato sauce (15 oz.)
- 1 can pinto beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
Spices & Seasonings
- 1 tablespoon cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika (optional)
- ¼ to ½ teaspoon red chili flakes
- ½ teaspoon black pepper
- ½ to 1 teaspoon sea salt, to taste
Other
- ⅓ cup tomato paste (more to thicken as desired)
Instructions
- Prepare Ingredients: Peel and cube the sweet potatoes, dice the onion and bell peppers, and mince the garlic cloves. Rinse and drain all the canned beans to reduce excess sodium.
- Combine in Slow Cooker: Place the cubed sweet potatoes, diced onion, minced garlic, diced bell peppers, diced tomatoes, tomato sauce, and all the beans into the slow cooker. Add cumin, chili powder, smoked paprika, red chili flakes, black pepper, and sea salt. Stir everything thoroughly to combine the ingredients well.
- Cook the Chili: Set the slow cooker to high and cook for 4-6 hours or on low for 6-8 hours until the sweet potatoes become tender and soft. The long, slow cooking allows the flavors to meld beautifully.
- Thicken the Chili: Once the sweet potatoes are fully cooked and soft, stir in the tomato paste to thicken the chili. Let the chili sit for several minutes to allow the tomato paste to integrate and thicken the mixture.
- Serve and Garnish: Spoon the chili into bowls and serve hot. Optionally top with shredded cheese, avocado slices, or fresh cilantro to enhance the flavors. Leftovers taste even better the next day.
- Storage: Store any leftover chili in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months for convenient future meals.
Notes
- Adjust the salt and chili flakes according to your spice preference.
- For a vegan version, omit cheese toppings or substitute with vegan cheese.
- Adding tomato paste at the end thickens the chili without altering the cooking time.
- Rinsing canned beans reduces sodium content.
- Use a slow cooker liner for easier cleanup.
- This chili freezes well; thaw overnight in the fridge before reheating.
