Dinner

Slow Cooker Sweet Potato Chili Recipe

Bylina Carter January 27, 2026January 27, 2026

Introduction

This slow cooker sweet potato chili is a comforting and flavorful dish perfect for chilly days. Packed with hearty vegetables and warm spices, it’s an easy, wholesome meal that requires minimal prep. Enjoy the subtle sweetness of sweet potatoes balanced with a touch of heat and savory beans.

A close-up spoonful of chunky red tomato stew with visible bright orange cubes of sweet potato and small green herb leaves, held above a bowl filled with the same stew. The stew layer shows a mix of soft red tomato pieces and tender orange chunks with fresh green garnishes on top. The spoon reflects light with a smooth metallic texture, and the bowl is white, set on a white marbled surface with a blurred hint of a lime wedge at the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large sweet potatoes (peeled and diced into 1-inch cubes)
30 ounces black beans (drained and rinsed, about two 15 oz cans)

28 ounces crushed tomatoes (fire roasted recommended)
14.5 ounces Rotel (undrained)

1 cup vegetable broth (or water)
1 medium red bell pepper (diced)

1 medium onion (diced)
3 cloves garlic (minced)
1 medium jalapeño (seeded and minced, optional for heat)

2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin

1 teaspoon oregano
½ teaspoon salt (to taste)
½ teaspoon black pepper

1 small lime (juiced)
Fresh cilantro (for garnish)
Avocado slices (for topping)

Shredded cheese (optional topping)
Sour cream or plain Greek yogurt (optional topping)

Instructions

Step 1: In a 6-quart slow cooker, combine the diced sweet potatoes, black beans, crushed tomatoes, Rotel with liquid, vegetable broth, diced red bell pepper, diced onion, minced garlic, and jalapeño if using.

Step 2: Stir in the chili powder, smoked paprika, cumin, oregano, salt, and black pepper until evenly mixed.
Step 3: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the sweet potatoes are fork-tender.
Step 4: Just before serving, stir in the lime juice to brighten the flavors.

Step 5: Ladle the chili into bowls and top with fresh cilantro, avocado slices, shredded cheese, and sour cream or Greek yogurt as desired.

Tips & Variations

For extra protein, add cooked ground turkey or shredded chicken before slow cooking.
Use butternut squash instead of sweet potatoes for a different sweetness and texture.

If you prefer less heat, omit the jalapeño and reduce chili powder to 1 teaspoon.
Serve with warm cornbread or tortilla chips to complement the chili.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave until heated through. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

The dish is a colorful bowl of chunky soup served in a white ceramic bowl. The soup has three main layers: large bright orange cubes of sweet potato at the base, mixed with dark red kidney beans and black beans, scattered throughout with diced tomatoes adding a red splash. On top, there is a dollop of creamy white sour cream partly melted into the soup, and finely chopped light green avocado pieces are also visible. The textures vary from soft sweet potato to firm beans and creamy toppings. A silver spoon is scooping a mix of sweet potato and beans from the bowl. The bowl sits on a white marbled surface with another bowl and a halved avocado in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a regular pot instead of a slow cooker?

Yes, you can prepare this chili on the stovetop. Simmer all ingredients covered on low heat for about 45 minutes to 1 hour, until sweet potatoes are tender, stirring occasionally.