Delicious Slow Cooker Sweet Potato Chili for Cozy Nights
Enjoy a warm, hearty bowl of Slow Cooker Sweet Potato Chili that's easy to prepare and full of comforting flavors.
Equipment
- Slow cooker
Ingredients
For the Base
- 3 cups Diced Tomatoes Use canned for ease
- 2 medium Sweet Potatoes Peeled and cut into 1-inch chunks
- 0.5 Onion Diced into 1/2-inch pieces
- 1 Green Bell Pepper Diced into 1/2-inch pieces
- 2 tsp Minced Garlic Freshly minced
For the Seasoning
- 1 tbsp Chili Powder
- 1 tsp Cumin
- 1 tsp Paprika
- 0.5 tsp Cayenne Pepper Adjust to taste
- 1 tsp Oregano Dried
- 1 tsp Salt Adjust to your liking
For the Broth and Protein
- 3 cups Chicken Broth Low-sodium preferred
- 2 cans Black Beans Drained and rinsed
Instructions
How to Make Slow Cooker Sweet Potato Chili
- Start by peeling the sweet potatoes and cutting them into 1-inch chunks. Dice the onion and green bell pepper into 1/2-inch pieces, mince the garlic, and drain the black beans.
- In a small bowl, combine the cumin, chili powder, paprika, oregano, cayenne, and salt.
- Place the diced onion and bell pepper at the bottom of your slow cooker. Follow with the sweet potato chunks and scatter the minced garlic on top.
- Pour in the drained black beans, diced tomatoes (including their juices), and chicken broth. Stir everything together gently.
- Cover the slow cooker and set it to cook on Low for about 4-5 hours or on High for 2-3 hours.
- Taste the chili and adjust the seasoning as needed.
- Ladle the chili into bowls, serving it hot.
Notes
Optional: Top with diced avocado or jalapeños for a delightful finishing touch. Aim for even 1-inch sweet potato pieces to ensure they cook consistently.