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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
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6
Course: Main Course
Cuisine: comfort food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and diced
  • 1 can black beans drained and rinsed
  • 1 can diced tomatoes with juice
  • 1 cup vegetable broth or water
  • 1 tablespoon olive oil for roasting
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 0.5 teaspoon cumin
  • to taste salt and pepper

Equipment

  • Slow Cooker
  • Baking sheet

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the peeled and diced sweet potatoes with olive oil, smoked paprika, chili powder, cumin, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized, filling your kitchen with fragrant warmth.
  2. While the sweet potatoes are roasting, prepare your slow cooker by adding the drained and rinsed black beans, diced tomatoes with their juice, and vegetable broth. Give everything a gentle stir to combine the base flavors of the chili.
  3. Once the sweet potatoes are ready and slightly cooled, add them to the slow cooker with the other ingredients. Stir gently to distribute the sweet potatoes evenly throughout the mixture, ensuring a hearty, chunky texture.
  4. Cover the slow cooker with its lid and cook on LOW for 4-6 hours, or on HIGH for about 3 hours. During cooking, the flavors meld together, and the sweet potatoes soften further, creating a thick, flavorful chili with contrasting textures.
  5. Check the chili toward the end of cooking. Adjust the seasoning with additional salt, pepper, or chili powder if needed. If the chili seems too thick, add a splash more broth; if too liquid, leave the lid off to let it simmer and thicken slightly.
  6. Once the chili has reached your desired thickness and the flavors are well combined, turn off the slow cooker. Ladle the hot, hearty chili into bowls, garnishing with fresh herbs, cheese, or sour cream if you like. Enjoy the thick, chunky texture and smoky aroma of this comforting dish.

Notes

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