There is something incredibly comforting about a warm bowl of chili on a chilly day, and this Crockpot Sweet Potato Chili brings a delightful twist to the classic dish. Combining the natural sweetness of tender sweet potatoes with robust spices and hearty beans, this chili offers both nourishment and bold flavors that fill your kitchen with an inviting aroma.
Ideal for busy days, this slow cooker recipe lets the ingredients meld together over hours, creating a rich, satisfying meal that’s perfect for family dinners or batch cooking for the week. Whether you’re new to chili or looking for a wholesome variation, this recipe balances sweet and savory beautifully.
- Unique blend of sweet potatoes and traditional chili ingredients creates a rich, balanced flavor.
- Slow cooker method makes preparation effortless and allows flavors to develop deeply.
- High in fiber and nutrients, providing a hearty and wholesome meal option.
Ingredients
- Sweet Potatoes: Two medium sweet potatoes, peeled and diced to add natural sweetness and creamy texture.
- Black Beans: One 15 oz can, drained and rinsed for added protein and fiber.
- Diced Tomatoes: One 28 oz can packed with juicy tomatoes delivering tang and moisture.
- Onion: One large onion, chopped finely to build a savory flavor base.
- Garlic: Two cloves minced to infuse aromatic depth.
- Chili Powder: Two teaspoons to bring classic warmth and spice to the chili.
- Cumin: One teaspoon providing earthy, slightly smoky undertones.
- Salt and Pepper: To taste, enhancing and balancing all other flavors.
Instructions
- Sauté Onion and Garlic
-
Begin by heating a small amount of oil in a skillet over medium heat. Add the chopped onion and minced garlic, cooking until translucent and fragrant. This step enhances the depth of flavor by softening the aromatics before they join the crockpot.
- Add All Ingredients to Crockpot
-
Transfer the sautéed onion and garlic to the crockpot. Add diced sweet potatoes, rinsed black beans, diced tomatoes, chili powder, cumin, salt, and pepper. Stir everything together for an even distribution of spices and ingredients.
- Cook on Low or High Setting
-
Cover the crockpot and set it to low for 6-8 hours, allowing the flavors to develop fully and the sweet potatoes to soften without turning mushy. Alternatively, cook on high for 4 hours if you’re short on time but want the same richness.
- Check and Adjust Seasoning
-
Before serving, taste the chili and adjust salt, pepper, or additional chili powder if needed for more heat. Stir well to blend any additions.
- Serve Warm with Toppings
-
Spoon the chili into bowls and add your choice of toppings such as sour cream, avocado slices, shredded cheese, or fresh cilantro. These optional additions complement the flavors and add texture contrasts.
- For thicker chili, remove the lid during the last 30 minutes of cooking to reduce excess liquid.
- Use dried beans soaked overnight instead of canned for a homemade touch but adjust cooking time.
- This chili freezes well; cool completely before portioning into airtight containers.
Storage Tips
Store leftovers in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
Serve this chili over cooked rice or with warm cornbread to soak up the flavorful juices. It also pairs wonderfully with a crisp green salad or tortilla chips for added crunch.
- Use sweet potatoes that are firm and brightly colored for the best texture and flavor.
- To intensify flavor, toast chili powder and cumin briefly in the dry skillet before adding to the crockpot.
- Customize spice levels by adding cayenne pepper or chipotle flakes according to your preference.
FAQs
- Can I make this chili vegan?
-
Yes, this chili is naturally vegan as it contains no animal products. Just ensure any toppings you add are plant-based.
- Can I use other types of beans?
-
Absolutely! Pinto, kidney, or cannellini beans can be swapped in to suit your taste or pantry availability.
- How do I make this chili spicier?
-
Add more chili powder, cayenne pepper, or diced jalapeños during cooking. Adjust gradually to your heat tolerance.
- Can I prepare this chili without a slow cooker?
-
Yes, you can cook it on the stovetop in a large pot over low heat for about 1 hour, stirring occasionally until the sweet potatoes are tender.
- Is it possible to add meat to this chili?
-
Yes, browned ground beef or turkey can be added before combining ingredients in the crockpot for a meatier version.
Crockpot Sweet Potato Chili
Equipment
- 1 crockpot
- 1 skillet for sautéing onion and garlic
Ingredients
- 2 medium sweet potatoes peeled and diced
- 1 can 15 oz black beans, drained and rinsed
- 1 can 28 oz diced tomatoes
- 1 onion chopped
- 2 cloves garlic minced
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Sauté chopped onion and minced garlic in a skillet until softened.
- Add sautéed onion and garlic, diced sweet potatoes, black beans, diced tomatoes, chili powder, cumin, salt, and pepper into the crockpot.
- Stir all ingredients well to combine.
- Cook on low heat for 6-8 hours or on high for 4 hours.
- Serve warm with your choice of toppings.
Notes
- Try adding toppings like sour cream or shredded cheese for extra flavor.
- Store leftovers in an airtight container refrigerated up to 5 days.
- For a spicier chili, increase the chili powder or add cayenne pepper.
