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.
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.
Notes
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.
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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