Slow Cooker Sweet Potato Chili
Easy slow cooker sweet potato chili recipe, homemade with simple ingredients. Full of fire roasted tomatoes, red beans, black beans, rice, corn and chili powder.
Chili is so flavorful and savory on its own. However, did you know that the addition of sweet potatoes creates a depth of flavor and umami that the classic version lacks? The sweetness of the potato creates the perfect balance to all of the warm seasonings and makes the flavor perfectly divine. This Slow Cooker Chili is the more traditional version, if you prefer that more.
How To Make Slow Cooker Sweet Potato Chili Recipe From Scratch?
- Add ingredients in slow cooker– This includes onions, green peppers, garlic, red beans, black beans, tomatoes, potatoes, broth, chili powder, cumin powder, paprika, salt, pepper.
- Cover- And cook.
- Add corn, rice, lemon juice- In the final 10 minutes.
What Sides To Serve With Sweet Potato Black Bean Chili?
Vegetables make a wonderful addition to this meal. Try any of the following:
Bread also makes a delicious side to dip into the juices and broth:
- Garlic bread
- Dinner rolls
How Do You Add Sweetness To Chili?
The sweet potatoes will add natural sweetness, but another secret ingredient is actually dark chocolate. Yes, I am serious! It adds such a delicious depth of flavor. Just shave in a small amount.
Sour cream– Use full fat for maximum flavor. I also use plain Greek yogurt sometimes as a slightly healthier option.
Jalapeno slices– For a spicy kick.
Fresh herbs– Such as roughly chopped cilantro, parsley, or green onions.
Avocado slices– You can also dice them into small pieces too. This can also be replaced with guacamole.
Diced tomatoes– You can use sliced cherry tomatoes too, or even a pico de gallo.
Finely chopped onions- Red onions taste the best, and give a nice color.
Tortilla chips– To add a little crunch.
Oyster crackers– Add these small crackers for a salty, crunchy addition.
Lettuce- Thinly shredded is amazing.
Turkey sweet potato chili– Add ground turkey for a more filling chili. Make sure it’s cooked first.
Sweet potato quinoa chili– Add 1 cup of cooked quinoa near the end for added heartiness.
Use roasted sweet potatoes– The caramelization on the sweet potatoes adds another level of flavor and sweetness.
Add other vegetables– Such as zucchini, cauliflower, broccoli, green beans, pumpkin, or even a bag of frozen mixed vegetables.
Make it creamy– Add in half and half, heavy cream, or even cream cheese in the last 30 minutes of cooking.
Add chicken– Shredded rotisserie chicken is super convenient or you can try this Slow Cooker Tandoori Chicken.
Add sausage– Such as mild or spicy Italian, andouille, or even chicken sausage.
Add ground beef– Use leftover cooked ground beef from a previous meal.
Add lentils– This creates a heartier chili.
Add other beans– Like white beans, cannellini or garbanzo beans.
Add other seasonings– Such as Mexican, Cajun, Italian, or even Curry seasoning.
Add pasta– Such as macaroni, elbow, ditalini, or any other small pasta you like.
Make it vegan– Use vegan butter and vegetable broth.
Tips And Techniques
How to thicken chili? There are a few methods to do this. Use an immersion blender to blend a small portion of this chili to thicken it up. Don’t blend it fully! You can also remove about 1 cup of the chili and blend it separately and mix it back into the pot. The next method is to cook uncovered for a bit longer to reduce excess liquid. If you decide to add rice or quinoa, that would also absorb a lot of the extra liquid and make this dish thicker.
How to make chili thinner? Simply add more broth or water.
Do I need to drain and rinse the canned beans? Yes, drain and rinse the beans to remove the liquid and preservatives from them. Don’t skip this step!
Does the rice need to be cooked before being added? Yes, add 1/2-3/4 cup of cooked brown rice, or you can use leftover cooked quinoa or cooked white rice. This is an optional ingredient.
Why is my leftover chili so thick the next day? If you added rice, it will absorb a lot of the liquid overnight. To solve this problem, add more broth and reheat for a few minutes on the stove.
Adjust seasoning– Add more or less according to your personal preference.
What kind of tomatoes to use? I prefer the 15 oz. can of fire roasted tomatoes, but you can use diced tomatoes or even fresh tomatoes.
Refrigerate– In a sealed container for up to 3 days.
Freeze– In a freezer-safe container for up to 1 month.
Reheat– From thawed, in the microwave or on the stovetop. Additional broth may be needed to fix the consistency when being reheated. If you added rice, it will absorb a lot of the liquid in the chili.
More Slow Cooker Vegetarian Recipes
- Slow Cooker Mushroom Bolognese
- Slow Cooker Broccoli Cheddar Soup
- Slow Cooker Eggplant Lasagna
- Slow Cooker Creamy Tomato Pasta
Slow Cooker Sweet Potato Chili
- 1/2 cup Onion, Finely chopped
- 1 cup Green peppers, Finely chopped
- 2 cloves Garlic , Finely minced
- 1 can Red beans, 15 oz. can, Drained and rinsed
- 1 can Black beans, 15 oz. can, Drained and rinsed
- 1 can Fire roasted tomatoes , 15 oz. can
- 1 Sweet potato, Large, Peeled, Diced into 1 inch cubes, Or use 2 medium size potatoes
- 2 cups Broth, Chicken or vegetable broth, Low sodium
- 1-2 tbsp Chili powder
- 1 tsp Cumin powder
- 1 tsp Paprika
- Salt, To taste
- Pepper, to taste
- 1/4 cup Frozen corn
- 1/2 cup Brown rice , Optional, Cooked, Can be replaced with cooked quinoa or cooked white rice, Can use leftovers
- 1-2 tbsp Lemon juice, Or lime juice, Optional
- Add onions, green peppers, garlic, red beans, black beans, tomatoes, sweet potato, broth, chili powder, cumin powder, paprika, salt, pepper in a large crockpot (6 quart or larger).
- Cover and cook on Low heat for 4-5 hours or until potatoes are tender.
- In the final 10 minutes, mix in frozen corn, cooked rice and lemon juice.
- Optional: Use an immersion blender to blend a small portion of this chili to thicken it up. Don't blend it fully! You can also remove about 1 cup of the chili and blend it separately and mix it back into the pot.
- Garnish with toppings of your choice and enjoy.
- Read all my tips above.
- If you add rice, please note that it will absorb a lot of the liquid over time and chili will become thick. This is especially relevant with leftovers. To thin it out, simply mix in more broth or water and cook it for 5 minutes.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.