Slow Cooker Sweet Potato Chili Recipe

This slow cooker sweet potato chili is one of those meals I rely on when I want dinner to feel warm and filling without spending the whole evening cooking. It’s cozy, steady, and easygoing—the kind of chili that simmers away while the day happens. I usually make this when the weather cools and sweet potatoes start showing up in everything, and it always hits that balance between hearty and not-too-heavy.

Behind the Recipe

I started adding sweet potatoes to chili after realizing how naturally they thicken the broth and balance spices without extra work. This version came together after a few batches that were either too sweet or too thin. Once I adjusted the spice mix and let the slow cooker do its thing, it became a repeat recipe—especially for busy weeks when leftovers are a gift.

Recipe Origin or Trivia

Sweet potato chili is a more modern spin on traditional chili, reflecting seasonal cooking and a shift toward naturally sweet, plant-forward ingredients. Slow cooking works especially well here because sweet potatoes soften gradually and absorb spice beautifully.

Why You’ll Love This Recipe

• Hands-off cooking: The slow cooker does the work
• Naturally hearty: Sweet potatoes add body and texture
• Balanced flavor: Warm spices without overwhelming heat
• Plant-based comfort: Filling without feeling heavy
• Great leftovers: Even better the next day
• Freezer-friendly: Ideal for batch cooking
• Easy to customize: Adjust spice, beans, or toppings

Chef’s Pro Tips for Perfect Results

• Cut sweet potatoes evenly: Helps them cook at the same rate
• Layer root vegetables first: They benefit most from steady heat
• Season gradually: Sweet potatoes mellow spice as they cook
• Finish with acid: Lime juice or vinegar wakes everything up

Kitchen Tools You’ll Need

1. Slow cooker: 5–7 quart size works best
2. Cutting board: For prepping vegetables
3. Sharp knife: Makes chopping easier
4. Can opener: For beans and tomatoes
5. Wooden spoon: For stirring before serving

Ingredients in This Recipe

1. Sweet potatoes: Add natural sweetness and thickness
2. Onion: Forms the savory base
3. Bell peppers: Add color and mild sweetness
4. Garlic: Adds depth and warmth
5. Canned beans (black, kidney, or pinto): Provide protein and heartiness
6. Canned diced tomatoes: Create the chili base
7. Tomato paste: Adds richness and body
8. Vegetable broth: Helps everything simmer smoothly
9. Chili powder: Main flavor backbone
10. Ground cumin: Adds warmth and earthiness
11. Smoked paprika: Brings subtle smoky depth
12. Salt: Enhances all flavors
13. Black pepper: Adds gentle heat
14. Optional corn: Adds sweetness and texture

Ingredient Substitutions

• Sweet potatoes → butternut squash: Similar texture and sweetness
• Bell peppers → poblano peppers: Adds mild smoky heat
• Beans → lentils: For a softer texture
• Vegetable broth → water: Increase seasoning slightly

Ingredient Spotlight

• Sweet potatoes: Naturally thicken the chili as they soften
• Smoked paprika: Adds depth without making the chili spicy

Slow Cooker Sweet Potato Chili

This dish is a hearty chili made with roasted sweet potatoes, beans, and a smoky blend of spices cooked slowly to develop deep flavors. It has a thick, chunky texture with a rich, multilayered aroma, and the sweet potatoes add a natural sweetness balanced by spices and smokiness.

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Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 6 minutes mins

Servings: 6

Course: Main Course

Cuisine: comfort food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• Sweet potatoes: Add natural sweetness and thickness
• Onion: Forms the savory base
• Bell peppers: Add color and mild sweetness
• Garlic: Adds depth and warmth
• Canned beans black, kidney, or pinto: Provide protein and heartiness
• Canned diced tomatoes: Create the chili base
• Tomato paste: Adds richness and body
• Vegetable broth: Helps everything simmer smoothly
• Chili powder: Main flavor backbone
• Ground cumin: Adds warmth and earthiness
• Smoked paprika: Brings subtle smoky depth
• Salt: Enhances all flavors
• Black pepper: Adds gentle heat
• Optional corn: Adds sweetness and texture

Equipment

• Slow cooker: 5–7 quart size works best
• Cutting board: For prepping vegetables
• Sharp knife: Makes chopping easier
• Can opener: For beans and tomatoes
• Wooden spoon: For stirring before serving

Method

 

1. Prep vegetables: Peel and dice sweet potatoes, chop onion and peppers
2. Add to slow cooker: Combine vegetables, beans, tomatoes, and broth
3. Stir in spices: Add chili powder, cumin, paprika, salt, and pepper
4. Mix well: Make sure everything is evenly coated
5. Cook: Cover and cook on LOW for 6–8 mins or HIGH for 3–4 mins
6. Adjust seasoning: Taste and add salt or acid as needed before serving

Notes

For an extra smoky flavor, sprinkle a few drops of liquid smoke or top with chopped cilantro and green onions before serving.

You can also try out other recipes

Apple Cider Pork Roast

Cheesy Garlic Bread Recipe

Texture & Flavor Secrets

• Slow simmer: Softens sweet potatoes without turning them mushy
• Natural starch: Thickens the chili without flour or cornstarch
• Spice balance: Smoky and warm rather than hot

Cooking Tips & Tricks

• Drain beans well: Prevents watery chili
• Mash slightly: Mash a few sweet potatoes if thicker chili is desired
• Add toppings last: Keeps texture fresh

What to Avoid

• Overfilling the slow cooker: Can dilute flavor
• Under-seasoning early: Chili needs a strong spice base
• Adding acid too soon: Can slow vegetable softening

Nutrition Facts (Approximate per serving)

• Calories: 320
• Protein: 11g
• Fat: 6g
• Carbohydrates: 54g
• Fiber: 13g
• Sodium: 610mg

Preparation Time

• Prep: 15 minutes
• Cook: 6–8 hours
• Total: About 6½–8½ hours

Make-Ahead and Storage Tips

• Refrigerate: Store up to 5 days
• Freeze: Freeze portions for up to 3 months
• Reheat gently: Add broth if thickened

How to Serve This Dish

• Classic: With cornbread or crackers
• Toppings: Avocado, sour cream, cheese, or green onions
• Over grains: Serve over rice or quinoa

Creative Leftover Transformations

• Chili-stuffed sweet potatoes: Double the comfort
• Chili nachos: Spoon over tortilla chips
• Chili bowls: Add roasted vegetables or greens
• Breakfast hash: Serve with eggs the next morning

Additional Tips

• Let it rest: Flavor improves after sitting
• Double the batch: Freezes beautifully
• Customize heat: Add jalapeños or chili flakes if desired

Make It a Showstopper

• Topping bar: Let everyone customize their bowl
• Finish with fresh herbs: Cilantro or parsley brightens the chili
• Serve in warm bowls: Keeps everything cozy

Variations to Try

• Spicy sweet potato chili: Add chipotle peppers
• Pumpkin chili: Stir in pumpkin puree
• Bean-free version: Add extra vegetables instead
• Smoky fall chili: Add smoked salt
• Protein boost: Add cooked quinoa or tempeh

FAQ’s

1. Is this chili vegan?: Yes
2. Can I make it spicy?: Easily, with peppers or flakes
3. Does it freeze well?: Very well
4. Can I cook it overnight?: Yes, on LOW
5. Can I use canned sweet potatoes?: Fresh works best
6. How do I thicken it?: Mash sweet potatoes or simmer uncovered
7. Can I add meat?: Ground turkey works well
8. Is it gluten-free?: Yes
9. Can I double the recipe?: Yes, if your slow cooker is large enough
10. How long does it last in the fridge?: About 5 days

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.