Delicious Slow Cooker Sweet Potato Chili for Easy Family Meals
Enjoy a warm bowl of Slow Cooker Sweet Potato Chili, perfect for autumn evenings with its comforting flavors and wholesome ingredients.
Equipment
- Slow cooker
Ingredients
For the Chili Base
- 2 cans Diced Tomatoes Use canned versions with juices for best results.
- 2 medium Sweet Potatoes Peeled and cut into 1-inch chunks.
- 1 medium Onion Diced into ½-inch pieces.
- 1 medium Green Bell Pepper Diced into ½-inch pieces.
For Flavor
- 3 tablespoons Chili Powder Adjust according to your spice preference.
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried Oregano
- 1/4 teaspoon Cayenne Pepper Adjust spiciness to your liking.
- 3 cloves Garlic Freshly minced.
For Protein and Liquid
- 2 cans Black Beans Drained and rinsed.
- 4 cups Chicken Broth Low-sodium preferred.
Instructions
How to Make Slow Cooker Sweet Potato Chili
- Prep Ingredients: Start by peeling and cutting the sweet potatoes into 1-inch chunks. Dice the onion and green bell pepper into ½-inch pieces, and give your garlic a good mince to maximize its flavor.
- Combine Spices: In a small bowl, mix together the cumin, chili powder, paprika, oregano, cayenne, and a bit of salt.
- Layer in Crockpot: Add the diced onion and bell pepper to the bottom of your slow cooker, then layer in the sweet potato chunks. Scatter the minced garlic on top.
- Add Remaining Ingredients: Sprinkle the spice mix over the vegetables. Next, pour in the black beans, diced tomatoes (with juices), and chicken broth. Gently stir to combine.
- Cook: Cover the slow cooker and set it to low for 4-5 hours or high for 2-3 hours until the sweet potatoes are fork-tender.
- Final Adjustments: Once cooked, stir the chili and taste it. Adjust the seasoning if necessary.
- Serve: Ladle the chili into bowls and serve hot, optionally garnished with fresh cilantro or sliced avocado.
Notes
For best results, follow prep tips for even cooking and flavor enhancement.