Slow Cooker Sweet Potato Chili

I’ll be honest—I used to think chili had to simmer on the stove for hours while I stood guard, stirring every ten minutes. That’s how my mom made it, and I figured that was just the price you paid for homemade chili.

Then I discovered the crockpot method, and it changed everything. Turns out, chili actually prefers to be left alone for a few hours. No babysitting required. And when you add sweet potatoes to the mix? You get this hearty, filling meal that’s just different enough from regular chili to keep things interesting. I toss everything in the crockpot in the morning, and by dinnertime, the house smells amazing and nobody’s asking what’s for dinner.

SAVE NOW

What Kind of Sweet Potatoes Should I Use?

For this chili, you’ll want to use regular orange-fleshed sweet potatoes, which are the most common variety you’ll find at the grocery store. These work perfectly because they hold their shape well during the long cooking time in the crockpot while still getting nice and tender. You can also use the white or purple varieties if you happen to have them on hand, though they might have a slightly different texture and sweetness level. When picking out your sweet potatoes, look for ones that are firm with smooth skin and no soft spots, and try to choose medium-sized ones so they’re easier to dice into even pieces.

SAVE NOW

Options for Substitutions

This chili is really forgiving when it comes to swapping ingredients around:

• Black beans: You can easily swap black beans for kidney beans, pinto beans, or even chickpeas. If you want a heartier chili, try using one can of black beans and one can of another variety.
• Sweet potatoes: Regular russet or red potatoes work fine if you’re not into sweet potatoes. You can also use butternut squash for a similar texture – just peel and dice it the same way.
• Chicken broth: Vegetable broth is a great substitute if you want to keep this vegetarian. You could also use beef broth if that’s what you have on hand.
• Green bell pepper: Red, yellow, or orange bell peppers all work great here. You could also try poblano peppers for a slightly smoky flavor.
• Diced tomatoes: Fire-roasted tomatoes add extra flavor, or you can use crushed tomatoes for a thicker consistency. Tomato sauce works too, though you might want to add a bit less broth.
• Cayenne pepper: Skip this if you don’t like heat, or add more if you do. You can also substitute with red pepper flakes or a diced jalapeño.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with crockpot chili is cutting the sweet potatoes too large, which means they won’t cook evenly with the rest of the ingredients – aim for 1/2-inch cubes so everything finishes at the same time.

Another common error is adding the sweet potatoes at the beginning if you’re cooking on high heat, as they can turn mushy and fall apart; if you’re short on time and using the high setting, consider adding them halfway through cooking instead.

Don’t forget to drain and rinse your black beans thoroughly, since the canning liquid can make your chili taste metallic and affect the overall consistency.

Finally, resist the urge to lift the lid and stir frequently – each time you do, you lose heat and add 15-20 minutes to your cooking time, so just let the crockpot do its job.

SAVE NOW

What to Serve With Sweet Potato Chili?

This hearty chili is perfect with a big pan of cornbread or some warm tortilla chips for scooping. I love setting up a topping bar with shredded cheese, sour cream, diced avocado, chopped cilantro, and sliced jalapeños so everyone can customize their bowl. If you want to make it more filling, serve it over rice or quinoa, or even stuff it into baked potatoes for a fun twist. A simple side salad with lime vinaigrette also works great to balance out the richness of the chili.

Storage Instructions

Store: This chili actually gets better after a day or two in the fridge! Store it in an airtight container for up to 5 days. The flavors really meld together nicely, and the sweet potatoes soak up all that delicious seasoning.

Freeze: Sweet potato chili freezes like a dream. Let it cool completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze individual servings so I can grab just what I need for a quick dinner.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes. If it seems a bit thick after storing, just add a splash of broth or water to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-950
• Protein: 32-38 g
• Fat: 5-7 g
• Carbohydrates: 170-190 g

Ingredients

• 1 can diced tomatoes (I use Hunt’s)
• 1 tsp cumin
• 1/2 onion (diced into 1/2-inch pieces)
• 1 green bell pepper (diced into 1/2-inch pieces)
• 1 tsp salt
• 2 medium sweet potatoes (peeled and cut into 1-inch chunks)
• 1 tbsp chili powder (for deeper, richer flavor)
• 3 cups chicken broth (low-sodium preferred)
• 1 tsp paprika
• 2 tsp minced garlic (freshly minced for best flavor)
• 1/2 tsp cayenne pepper (adjust to taste for heat level)
• 1 tsp oregano (dried)
• 2 cans black beans (drained and rinsed)

Step 1: Prepare the Mise en Place

• 2 medium sweet potatoes, peeled and cut into 1-inch chunks
• 1/2 onion, diced into 1/2-inch pieces
• 1 green bell pepper, diced into 1/2-inch pieces
• 2 tsp minced garlic
• 2 cans black beans, drained and rinsed

Peel and cut the sweet potatoes into 1-inch chunks, then dice the onion and green bell pepper into 1/2-inch pieces.

Mince the garlic fresh (this makes a noticeable difference in flavor compared to pre-minced).

Drain and rinse the black beans in a fine-mesh strainer to remove excess sodium and starch.

Having everything prepped and ready before you start will make assembly seamless and ensure even cooking throughout the chili.

Step 2: Bloom the Spices

• 1 tsp cumin
• 1 tbsp chili powder
• 1 tsp paprika
• 1 tsp oregano
• 1/2 tsp cayenne pepper
• 1 tsp salt

In a small bowl, combine the cumin, chili powder, paprika, oregano, cayenne pepper, and salt.

This step of combining dry spices together—called blooming—allows them to distribute evenly throughout the chili rather than settling to the bottom.

The spice blend will be more cohesive and flavorful when mixed with liquid than if added separately.

Step 3: Layer Ingredients in the Crockpot

• prep vegetables from Step 1
• garlic from Step 1
• spice blend from Step 2
• black beans from Step 1
• 1 can diced tomatoes
• 3 cups chicken broth

Add the diced onion and green bell pepper to the crockpot first, then add the sweet potato chunks on top.

Scatter the minced garlic over the vegetables, then pour in the spice blend from Step 2, stirring gently to distribute the spices evenly.

Add the black beans from Step 1, then pour in the diced tomatoes (with their juices) and chicken broth.

Stir everything together to combine and ensure the spices are well-distributed throughout the liquid.

I find that layering ingredients this way helps build flavor complexity as the chili cooks.

Step 4: Cook Low and Slow

Cover the crockpot and cook on low for 4 to 5 hours.

The sweet potatoes should be fork-tender and the flavors should have melded together beautifully.

If you’re short on time, you can cook on high for 2 to 3 hours, though the low-and-slow method allows the spices to develop more fully and creates a richer, more cohesive flavor profile.

Step 5: Taste and Adjust

Before serving, give the chili a good stir and taste it.

Adjust the seasoning as needed—if you prefer more heat, add additional cayenne pepper a pinch at a time.

If the chili tastes thin or watery, leave the lid off for the last 20-30 minutes of cooking to allow excess liquid to evaporate and concentrate the flavors.

This is your chance to make it exactly how you like it.

Step 6: Serve and Enjoy

Ladle the warm chili into bowls and serve immediately.

This chili pairs beautifully with cornbread, a dollop of sour cream, diced red onion, or fresh cilantro if you’d like to add toppings.

Slow Cooker Sweet Potato Chili

Delicious Slow Cooker Sweet Potato Chili recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 3 hours hrs 5 minutes mins

Total Time 4 hours hrs 37 minutes mins

Servings 6 servings

Calories 900 kcal

Ingredients

  

• 1 can diced tomatoes (I use Hunt's)
• 1 tsp cumin
• 1/2 onion (diced into 1/2-inch pieces)
• 1 green bell pepper (diced into 1/2-inch pieces)
• 1 tsp salt
• 2 medium sweet potatoes (peeled and cut into 1-inch chunks)
• 1 tbsp chili powder (for deeper, richer flavor)
• 3 cups chicken broth (low-sodium preferred)
• 1 tsp paprika
• 2 tsp minced garlic (freshly minced for best flavor)
• 1/2 tsp cayenne pepper (adjust to taste for heat level)
• 1 tsp oregano (dried)
• 2 cans black beans (drained and rinsed)

Instructions

 

• Peel and cut the sweet potatoes into 1-inch chunks, then dice the onion and green bell pepper into 1/2-inch pieces. Mince the garlic fresh (this makes a noticeable difference in flavor compared to pre-minced). Drain and rinse the black beans in a fine-mesh strainer to remove excess sodium and starch. Having everything prepped and ready before you start will make assembly seamless and ensure even cooking throughout the chili.
• In a small bowl, combine the cumin, chili powder, paprika, oregano, cayenne pepper, and salt. This step of combining dry spices together—called blooming—allows them to distribute evenly throughout the chili rather than settling to the bottom. The spice blend will be more cohesive and flavorful when mixed with liquid than if added separately.
• Add the diced onion and green bell pepper to the crockpot first, then add the sweet potato chunks on top. Scatter the minced garlic over the vegetables, then pour in the spice blend from Step 2, stirring gently to distribute the spices evenly. Add the black beans from Step 1, then pour in the diced tomatoes (with their juices) and chicken broth. Stir everything together to combine and ensure the spices are well-distributed throughout the liquid. I find that layering ingredients this way helps build flavor complexity as the chili cooks.
• Cover the crockpot and cook on low for 4 to 5 hours. The sweet potatoes should be fork-tender and the flavors should have melded together beautifully. If you're short on time, you can cook on high for 2 to 3 hours, though the low-and-slow method allows the spices to develop more fully and creates a richer, more cohesive flavor profile.
• Before serving, give the chili a good stir and taste it. Adjust the seasoning as needed—if you prefer more heat, add additional cayenne pepper a pinch at a time. If the chili tastes thin or watery, leave the lid off for the last 20-30 minutes of cooking to allow excess liquid to evaporate and concentrate the flavors. This is your chance to make it exactly how you like it.
• Ladle the warm chili into bowls and serve immediately. This chili pairs beautifully with cornbread, a dollop of sour cream, diced red onion, or fresh cilantro if you'd like to add toppings.