If you love a hearty bowl of comfort that fills your kitchen with warm, cozy aromas, this Crockpot Chili with Sweet Potatoes is for you. It’s the kind of easy, one-pot meal that cooks itself while you get on with your day.
Packed with plant-based protein, fiber, and bold spices, this chili brings together the perfect balance of smoky, spicy, and slightly sweet.
Whether you’re feeding your family or meal prepping for the week, this chili is flavorful, nutritious, and easy to make in your slow cooker. Let’s dive into what makes it so comforting and satisfying.
Why You’ll Love This Crockpot Chili with Sweet Potatoes
This chili takes traditional comfort food and gives it a nutritious twist. The sweet potatoes add a natural sweetness that perfectly balances the smoky chili flavor, while the beans make it hearty and filling. It’s a simple recipe that fits many dietary preferences, including gluten-free and vegan.
What’s even better is that it’s all cooked in your slow cooker, so you don’t have to hover over the stove. Just toss in your ingredients, set it, and enjoy a delicious dinner later. It’s perfect for busy weekdays or relaxing weekends.
You’ll also love that it reheats beautifully. The flavors get even richer overnight, making leftovers something to look forward to.
Recipe
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Crockpot Chili with Sweet Potatoes
- Total Time: 4 hours 20 minutes
- Yield: 6 servings 1x
Description
This Crockpot Chili with Sweet Potatoes is a hearty, plant-based comfort meal filled with sweet potatoes, beans, and smoky spices, all simmered to perfection in a slow cooker.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 medium yellow onion, finely chopped
- 1 poblano pepper, seeds removed, finely chopped
- 4 garlic cloves, minced
- 2 (15-oz.) cans black beans, rinsed and drained
- 1 (15-oz.) can dark red kidney beans, rinsed and drained
- 2 (14.5-oz.) cans fire-roasted diced tomatoes with green chilies
- 1 cup vegetable broth (240 ml)
- 2 Tbsp tomato paste (30 g)
- 2 Tbsp chili powder (16 g)
- 1 Tbsp ground cumin (8 g)
- 2 tsp smoked paprika (4 g)
- 1 tsp dried oregano (2 g)
- 2 tsp kosher salt (10 g)
Instructions
- Grease a 6- to 8-quart slow cooker with non-stick cooking spray. Add all ingredients and stir well to combine.
- Cook on LOW for 8 hours or HIGH for 4 hours until sweet potatoes are tender.
- Stir, taste for seasoning, and serve warm with your favorite toppings.
Notes
- Cool completely before storing in the refrigerator for up to 5 days.
- Freeze in an airtight container for up to 3 months.
- Thaw overnight in the fridge and reheat on the stove or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main, Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 10
- Sodium: 880
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 16
- Protein: 12
- Cholesterol: 0
Ingredients for Crockpot Chili with Sweet Potatoes
Main Ingredients
2 medium sweet potatoes, peeled and cubed
1 medium yellow onion, finely chopped
1 poblano pepper, seeds removed, finely chopped
4 garlic cloves, minced
2 (15-oz.) cans black beans, rinsed and drained
1 (15-oz.) can dark red kidney beans, rinsed and drained
2 (14.5-oz.) cans fire-roasted diced tomatoes with green chilies
1 cup vegetable broth (240 ml)
2 Tbsp tomato paste (30 g)
2 Tbsp chili powder (16 g)
1 Tbsp ground cumin (8 g)
2 tsp smoked paprika (4 g)
1 tsp dried oregano (2 g)
2 tsp kosher salt (10 g)
Ingredient Notes
- Beans: You can swap one type of bean for another if you prefer. Chickpeas or pinto beans both work well.
- Vegetable broth: For a richer flavor, use mushroom or homemade broth.
- Poblano pepper: If you prefer less spice, replace it with a green bell pepper.
- Toppings: Try sliced avocado, Greek yogurt, toasted pumpkin seeds, or tortilla chips for a creamy or crunchy finish.
How to Make Crockpot Chili with Sweet Potatoes
Step 1 – Prep and Combine Ingredients
Grease your slow cooker with non-stick cooking spray. Add the sweet potatoes, onion, poblano pepper, garlic, black beans, kidney beans, diced tomatoes, broth, tomato paste, and all seasonings. Stir well to combine.
Step 2 – Slow Cook to Perfection
Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the sweet potatoes are tender and the flavors have blended beautifully.
Step 3 – Serve and Garnish
Once cooked, give everything a final stir and taste for seasoning. Serve warm with your favorite toppings like creamy avocado, Greek yogurt, or crunchy tortilla chips.
Pro Tips for Success
- Chop your sweet potatoes evenly to make sure they cook at the same rate.
- If you prefer a thicker texture, mash some of the sweet potatoes against the side of the slow cooker before serving.
- Add a splash of lime juice before serving for a bright, fresh touch.
- Want a little extra heat? Add a pinch of cayenne pepper or diced jalapeño.
- For extra creaminess, stir in a small spoonful of Greek yogurt right before serving.
- This dish pairs wonderfully with a side of cornbread or brown rice.
Flavor Variations
- Smoky Chipotle: Add 1 tsp chipotle powder or adobo sauce for a deeper smoky flavor.
- Southwest Style: Include corn kernels and chopped cilantro for a pop of color and flavor.
- Protein Boost: Stir in quinoa or lentils before cooking.
- Extra Veggie: Toss in chopped zucchini or bell peppers for more nutrients.
- Coconut Twist: Add a small amount of coconut milk for a creamy, tropical note.
Serving Suggestions
Serve this hearty chili with a warm slice of cornbread or over fluffy rice for a satisfying meal. It’s also great with a crisp green salad on the side. If you’re looking for more comforting dishes, check out this Simple Chicken Vegetable Soup for another cozy dinner idea that’s easy to make during the week.
For gatherings, serve it buffet-style with a toppings bar — avocado slices, shredded cheese, and tortilla chips are always crowd-pleasers.
Storage and Freezing Instructions
- To Store: Cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days.
- To Reheat: Warm on the stovetop over medium heat or microwave in 30-second intervals, stirring each time.
- To Freeze: Place cooled chili in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
If you love make-ahead meals, you’ll also enjoy this list of 5 Easy Family Dinners: Dump & Go Slow Cooker Meals, perfect for busy weeks.
Nutrition Facts (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 250 kcal | 12 g | 50 g | 1 g | 16 g | 880 mg |
FAQ About Crockpot Chili with Sweet Potatoes
How can I make this chili thicker?
If your chili is thinner than you like, remove the lid during the last 30 minutes of cooking or mash a few sweet potatoes with a spoon to naturally thicken it.
Can I make this on the stovetop instead of a slow cooker?
Yes. Combine all ingredients in a large pot, bring to a boil, then reduce heat and simmer for about 45–60 minutes until the sweet potatoes are soft.
What toppings work best for this chili?
Avocado slices, plain Greek yogurt, or toasted pumpkin seeds add great texture and flavor. For crunch, tortilla chips or cornbread pieces are fantastic options.
Can I use canned sweet potatoes?
It’s better to use fresh sweet potatoes since canned ones can become too soft during long cooking. Fresh ones hold their shape and texture beautifully.
Does this chili taste spicy?
It has a mild warmth from the chili powder and poblano pepper. If you prefer more heat, add a dash of hot sauce or crushed red pepper flakes.
Final Thoughts
Crockpot Chili with Sweet Potatoes is comfort food made simple. It’s hearty, flavorful, and full of wholesome ingredients that nourish without any fuss. Whether you’re feeding the family or prepping for the week, this chili delivers satisfying flavor every time.
And if you’re in the mood for more creative ways to cook with sweet potatoes, check out Spicy Peanut Soup with Sweet Potato & Kale it’s another warm, cozy meal that’s perfect for cold evenings.
