This Slow Cooker Sweet Potato Chili is an easy dump-and-go dinner that’s hearty and loaded with vegetables. Spend 15 minutes prepping in the morning, set the crock pot, and come home to a comforting meal ready to top and serve. Prefer meat? You can easily add browned ground turkey or beef.
There’s nothing like a warm bowl of chili to bring a cozy moment to the table.
This Crockpot Sweet Potato Chili is my go-to when I want a simple recipe that uses pantry staples and fills the house with flavor. It’s easy to adapt, freezer-friendly, and perfect for busy days.
Big chunks of sweet potato and bell pepper make this chili satisfying on its own, and it welcomes any toppings you enjoy. Add meat if you prefer a heartier version—this recipe is versatile.
Why You Will Love This Sweet Potato Chili:
- Easy dump-and-go prep. Chop the vegetables (or use pre-chopped or frozen) and toss everything into the crock pot. It takes about 15 minutes to prepare and then cooks while you go about your day.
- Freezer friendly and great for leftovers. This chili freezes well in individual portions and actually tastes better the next day, making it ideal for meal prep.
- Uses pantry staples. Canned beans, diced tomatoes, tomato sauce, and tomato paste form the base—ingredients many of us already have.
- Veggie packed. Besides sweet potatoes and bell peppers, you can add corn, zucchini, carrots, or any other vegetables you like to bulk it up.
- Easy to customize. Keep it vegetarian or brown a pound of turkey or beef and add it in. The recipe is naturally gluten- and dairy-free unless you add toppings that aren’t.
What you need to make this Crock Pot Sweet Potato Chili:
- Sweet potatoes: 3 medium to large, peeled and cubed.
- Onion: One yellow, red, or white onion, diced.
- Garlic: 3–4 cloves minced (or 1–1½ tsp garlic powder).
- Tomatoes: Two 15-oz cans diced tomatoes (drained), fire-roasted works well.
- Tomato sauce: One 15-oz can (tomato purée, not marinara).
- Beans: One 15-oz can each of pinto, black, and kidney beans (or any favorite combination).
- Bell peppers: Two, diced (any color).
- Spices: Chili powder, cumin, crushed red pepper, salt, and pepper. Smoked paprika is optional for a smoky note.
- Tomato paste: About 1/3 cup to thicken; add more if you want a thicker chili or skip for a slightly brothy texture.
This is truly a dump-and-go recipe: combine the ingredients, set the slow cooker, and return later to a hot, flavorful chili.
Step-By-Step Instructions:
- Combine all ingredients in the crock pot except the tomato paste and stir to combine.
- Cover and cook on high for 4–6 hours or low for 6–8 hours, until the sweet potatoes are tender.
- Stir in the tomato paste to thicken the chili. Add more paste if you prefer a thicker texture.
- Serve with your favorite toppings.
Recipe Tips
- Check the sweet potatoes for doneness. When they’re soft, the chili is ready. Placing more sweet potato pieces toward the bottom helps them cook evenly.
- To add meat: Brown ground turkey or beef in a skillet first, then stir it into the chili. If the mixture becomes too thick after adding meat, pour in an extra can of tomato sauce.
- Adjust the heat. Add hot sauce, diced jalapeño, cayenne, or extra crushed red pepper to suit your taste. Smoked paprika adds a nice smoky depth.
Slow Cooker Sweet Potato Chili Toppings:
I like to serve this chili with cornbread or a honey cornbread casserole, but the toppings are what make it memorable. Some favorites:
- Shredded cheese (Monterey Jack, pepper jack, cheddar)
- Diced avocado
- Fritos or crushed tortilla chips
- Sour cream or Greek yogurt
- Jalapeños
- Hot sauce
- Pickled onions
- Chopped cilantro
- Sliced green onions
Time Saving Tips:
Save time with a few simple shortcuts:
- Use frozen vegetables. Pre-chopped frozen peppers and onions save time and the tears from chopping.
- Buy pre-cut produce. Pre-cubed sweet potatoes and pre-chopped vegetables are handy when you’re short on time.
- Make it a family task. Have kids rinse the beans while you chop, or share small tasks to speed prep.
- Prep the night before. Chop sweet potatoes, onion, and peppers ahead of time so you can toss everything into the crock pot quickly in the morning.
Storage:
Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat on the stove or in the microwave. For deeper flavor, make the chili a day ahead and keep it warm in the slow cooker before serving.
This chili also freezes very well. Cool completely, transfer to freezer-safe containers, and freeze up to 3 months. Freeze individual portions for quick lunches or meals on busy days.
Other Soup and Chili Recipes:
- Simple Turkey Chili
- Pumpkin Quinoa Chili
- Sausage Gnocchi Soup
- Butternut Squash Chili
- Instant Pot Chicken Tortilla Soup
- Tomato Tortellini Soup (stove top and slow cooker variations)
- Maple Roasted Sweet Potato & Carrot Soup
- Chunky Italian Vegetable Soup
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Slow Cooker Sweet Potato Chili
Ingredients
- 3 large sweet potatoes, peeled and cubed
- 1 onion, diced
- 3-4 garlic cloves, minced
- 2 cans diced tomatoes (15 oz. each)
- 1 can tomato sauce (15 oz.)
- 1 can pinto beans
- 1 can black beans
- 1 can kidney beans
- 2 bell peppers, diced
- 1 T cumin
- 2 T chili powder
- 1 tsp smoked paprika (optional)
- ¼ – ½ tsp red chili flakes
- ½ tsp pepper
- ½ – 1 tsp sea salt, to taste
- ⅓ c tomato paste, more to thicken if desired
Instructions
-
Combine all ingredients except the tomato paste in the slow cooker. Stir well. Cook on high 4–6 hours or low 6–8 hours, until sweet potatoes are soft.
-
When sweet potatoes are tender, stir in the tomato paste to thicken. Let sit a few minutes before serving.
-
Serve with shredded cheese, avocado, cilantro, or your favorite toppings. Leftovers keep in the refrigerator for 4–5 days or freeze up to 3 months.
Notes
- Sweet potatoes are your readiness test. When they’re soft, the chili is done. Positioning more sweet potato pieces near the bottom helps them cook evenly.
- To add meat: Brown ground beef or turkey first, then stir into the chili. If it becomes too thick, add another can of tomato sauce.
- Heat options: Add hot sauce, diced jalapeño, cayenne, or smoked paprika to taste.
Nutrition
Nutrition information is an approximation.
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