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Slow Cooker Sweet Potato Chili

A hearty, wholesome, and effortless slow cooker sweet potato chili loaded with three kinds of beans, colorful bell peppers, and bold spices. Naturally vegetarian, gluten-free, and dairy-free — and ready with just 15 minutes of prep!
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6

Ingredients
  

  • 3 medium/large Sweet potatoes Peeled and cubed
  • 1 medium Yellow onion Diced: red or white also works
  • 4 Cloves Garlic Freshly minced; or 1–1½ tsp garlic powder
  • 1 14 oz can Diced tomatoes Drained: fire-roasted or no-salt-added recommended
  • 1 15 oz can Tomato sauce Plain canned sauce, not marinara
  • 1 15 oz can Kidney beans Drained and rinsed
  • 1 15 oz can Black beans Drained and rinsed
  • 1 15 oz can Pinto beans Drained and rinsed
  • 1 medium Green bell pepper Diced: red or orange also work
  • 2 tbsp Chili powder
  • 1 tsp Ground cumin
  • ½ tsp Crushed red pepper flakes Adjust to heat preference
  • 1 tsp Salt To taste
  • ½ tsp Black pepper To taste
  • 1 tsp Smoked paprika Optional but recommended
  • -3 tbsp Tomato paste Stirred in at the end to thicken

Instructions
 

  • Add all ingredients to the slow cooker. Place the cubed sweet potatoes, diced onion, minced garlic, drained diced tomatoes, tomato sauce, all three cans of drained and rinsed beans, diced bell pepper, and all spices into your slow cooker. Do not add the tomato paste yet.
    2. Stir to combine. Mix everything thoroughly so the spices are evenly distributed throughout the ingredients.
    3. Cook low and slow. Place the lid on the slow cooker and cook on Low for 6–8 hours or High for 4–6 hours, until the sweet potatoes are completely fork-tender.
    4. Stir in the tomato paste. Once the sweet potatoes are soft, add the tomato paste and stir well to combine. Add an extra tablespoon if you prefer a thicker consistency.
    5. Taste and adjust. Give the chili a taste and adjust salt, pepper, or spices as needed.
    6. Serve and top. Ladle into bowls and add your favorite toppings such as shredded cheese, sour cream, diced avocado, sliced jalapeños, or crushed tortilla chips.

Notes

  • Doneness check: The sweet potatoes are your best indicator — once they're soft and easily pierced with a fork, the chili is ready.
  • Adding meat: Brown 1 lb of ground turkey or beef in a skillet first, drain excess fat, then stir it into the chili before serving. Add an extra can of tomato sauce if the chili becomes too thick.
  • Make it spicier: Add diced jalapeño, a pinch of cayenne pepper, or a drizzle of hot sauce to turn up the heat.
  • Storage: Refrigerate in an airtight container for up to 4–5 days, or freeze in individual portions for up to 3 months.
  • Make-ahead tip: Cook the chili a day in advance and reheat on the "Warm" setting in the slow cooker on serving day for even deeper flavor.
  • Time-saving shortcuts: Use frozen chopped peppers and onions, or pre-cubed sweet potatoes from the produce section to cut prep time significantly.
 

Nutrition

Calories: 278kcal, Carbohydrates: 57g, Protein: 14g, Fat: 2g, Saturated Fat: 1g, Sodium: 1247mg, Potassium: 1464mg, Fiber: 16g, Sugar: 14g, Vitamin A: 10440IU, Vitamin C: 58mg, Calcium: 165mg, Iron: 7mg
Nutrition information is automatically calculated and should only be used as an approximation.
Keyword crockpot chili, dump and go dinner, gluten free chili, slow cooker chili, sweet potato chili, vegetarian chili