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Slow Cooker Sweet Potato Chili Recipe

★★★★★

4.6 from 128 reviews
  • Author: lina
  • Total Time: 6 hours 15 minutes to 8 hours 15 minutes (LOW) or 3 hours 15 minutes to 4 hours 15 minutes (HIGH)
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

This Slow Cooker Sweet Potato Chili is a hearty, flavorful, and nutritious vegetarian dish perfect for cozy meals. Loaded with sweet potatoes, black beans, and a blend of spices, this chili simmers to perfection in the slow cooker, offering a delicious and comforting meal with minimal prep.

Ingredients

Scale

Main 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 (preferably fire roasted)
  • 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)

Spices and Seasonings

  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • ½ teaspoon salt (to taste)
  • ½ teaspoon black pepper

Finishing Touches and Garnishes

  • 1 small lime (juiced)
  • Fresh cilantro (for topping)
  • Avocado slices (optional, for topping)
  • Shredded cheese (optional, for topping)
  • Sour cream or plain Greek yogurt (optional, for topping)

Instructions

  1. Prepare the ingredients: Peel and dice the sweet potatoes into 1-inch cubes. Drain and rinse the black beans. Dice the red bell pepper and onion, mince the garlic, and if using, seed and mince the jalapeño.
  2. Add to slow cooker: Place the diced sweet potatoes, black beans, crushed tomatoes, undrained Rotel, vegetable broth, bell pepper, onion, garlic, and jalapeño into a 6-quart slow cooker.
  3. Season: Stir in the chili powder, smoked paprika, ground cumin, oregano, salt, and black pepper to evenly distribute the spices.
  4. Cook: Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the sweet potatoes are tender when pierced with a fork.
  5. Finish with lime juice: Stir in the fresh lime juice just before serving to brighten the flavors.
  6. Serve with toppings: Ladle the chili into bowls and garnish with fresh cilantro, avocado slices, shredded cheese, and a dollop of sour cream or Greek yogurt if desired.

Notes

  • You can adjust the heat by omitting the jalapeño or adding more for extra spice.
  • For a thicker chili, cook uncovered for the last 30 minutes to allow some liquid to evaporate.
  • This chili is naturally gluten free and vegan if you omit cheese and sour cream.
  • Leftovers keep well in the fridge for up to 4 days or freeze for up to 3 months.
  • Adding a pinch of cayenne pepper can enhance the smoky heat if desired.
  • Prep Time: 15 minutes
  • Cook Time: 6 to 8 hours on LOW or 3 to 4 hours on HIGH
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Keywords: slow cooker chili, sweet potato chili, vegetarian chili, vegan chili, black bean chili, healthy chili, easy slow cooker recipe

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Find it online: https://yummybylina.com/slow-cooker-sweet-potato-chili-recipe/