Simple Crockpot Sweet Potato Chili

I didn’t discover sweet potato chili until my neighbor brought some over during a particularly busy week. I was skeptical—sweet potatoes in chili? But one spoonful changed my mind completely.

The best part is throwing everything in the crockpot before work and coming home to dinner that’s ready to go. Sweet potatoes break down just enough to thicken the chili naturally, and they add this subtle sweetness that balances out the spices perfectly. It’s become my go-to meal when I need something hearty but don’t want to spend all evening in the kitchen.

What Kind of Sweet Potatoes Should I Use?

For this chili, you’ll want to grab the orange-fleshed sweet potatoes you typically see at the grocery store – they’re perfect for this recipe. These are sometimes labeled as “yams” in stores, but they’re actually sweet potatoes and will give you that nice, creamy texture and natural sweetness that makes this chili so good. Make sure to pick ones that feel firm and don’t have any soft spots or wrinkled skin. When you’re prepping them, peel off all the skin and cut them into bite-sized cubes so they cook evenly in the crockpot – aim for pieces that are roughly the same size so everything finishes cooking at the same time.

Options for Substitutions

This chili is super forgiving and works great with different ingredients you might have on hand:

• Sweet potatoes: If you’re not a sweet potato fan, try regular russet or red potatoes instead. You could also use butternut squash for a similar sweetness, just cut it into similar-sized cubes.
• Bean varieties: Mix and match any beans you have! White beans, navy beans, or chickpeas all work well. Just stick to about 3 cans total to keep the right balance.
• Bell peppers: No bell peppers? Try poblano peppers for mild heat, or use diced zucchini or corn for extra veggies. Even frozen mixed peppers work in a pinch.
• Smoked paprika: Regular paprika works fine if you don’t have the smoked version. For extra smoky flavor, add a pinch of chipotle powder instead.
• Tomato paste: If you’re out of tomato paste, you can simmer the chili uncovered for the last hour to thicken naturally, or mash some of the sweet potatoes against the side of the pot.
• Diced tomatoes: Crushed tomatoes or whole tomatoes (chopped up) work just as well. You can even use fresh tomatoes if you have about 4-5 large ones on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crockpot sweet potato chili is cutting your sweet potatoes too large, which can leave you with hard, undercooked chunks – aim for ½-inch cubes so they cook evenly and become tender without turning to mush.

Don’t skip sautéing your onions and garlic before adding them to the crockpot, as this extra step builds a much deeper flavor base than just throwing everything in raw.

Another common error is adding all your seasonings at the beginning and never tasting – sweet potatoes can dilute flavors, so reserve half your spices to add during the last hour of cooking and adjust salt levels at the end.

Finally, resist the urge to lift the lid frequently during cooking, as each peek releases heat and can add 15-20 minutes to your cooking time, potentially leaving your sweet potatoes unevenly cooked.

What to Serve With Sweet Potato Chili?

This hearty chili is perfect on its own, but I love serving it with some warm cornbread or crusty rolls for dipping into all that rich, smoky goodness. You can also spoon it over baked potatoes, rice, or even pasta for a more filling meal that’ll keep everyone satisfied. Don’t forget the toppings – a dollop of sour cream, shredded cheese, chopped green onions, or sliced avocado really make this chili shine. For something a little different, try serving it with tortilla chips for scooping, or wrap it up in a warm flour tortilla with some cheese for an easy chili burrito.

Storage Instructions

Refrigerate: This chili actually gets better after a day or two in the fridge! Store it in airtight containers for up to 5 days. The flavors really meld together nicely, and I often make a big batch on Sunday to enjoy throughout the week with some cornbread or over baked potatoes.

Freeze: Sweet potato chili freezes like a dream for up to 3 months. Let it cool completely, then portion it into freezer bags or containers – I love using individual serving sizes for easy weeknight dinners. Just leave a little room at the top since it’ll expand when frozen.

Warm Up: To enjoy your leftover chili, just heat it on the stovetop over medium-low heat, stirring occasionally until warmed through. You can also microwave individual portions on medium power. If it seems a bit thick after storing, just add a splash of broth or water to get it back to your preferred consistency.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 45-55 g
• Fat: 4-8 g
• Carbohydrates: 260-290 g

Ingredients

• 3 large sweet potatoes, peeled and cubed
• 1 onion, chopped
• 3 to 4 cloves garlic, minced
• 2 cans (15 oz each) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 can pinto beans, drained
• 1 can black beans, drained
• 1 can kidney beans, drained
• 2 bell peppers, diced
• 1 tbsp ground cumin
• 2 tbsp chili powder
• 1 tsp smoked paprika, if desired
• 1/4 to 1/2 tsp crushed red pepper flakes
• 1/2 tsp black pepper
• 1/2 to 1 tsp sea salt, to taste
• 1/3 cup tomato paste (add extra for thicker chili)

Step 1: Combine Ingredients in Slow Cooker

• 3 large sweet potatoes, peeled and cubed
• 1 onion, chopped
• 3 to 4 cloves garlic, minced
• 2 cans (15 oz each) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 can pinto beans, drained
• 1 can black beans, drained
• 1 can kidney beans, drained
• 2 bell peppers, diced
• 1 tbsp ground cumin
• 2 tbsp chili powder
• 1 tsp smoked paprika, if desired
• 1/4 to 1/2 tsp crushed red pepper flakes
• 1/2 tsp black pepper
• 1/2 to 1 tsp sea salt, to taste

Place the peeled and cubed sweet potatoes, chopped onion, minced garlic, diced tomatoes (with their juice), tomato sauce, drained pinto beans, drained black beans, drained kidney beans, diced bell peppers, ground cumin, chili powder, smoked paprika (if using), crushed red pepper flakes, black pepper, and sea salt into the slow cooker.

Stir everything together well to ensure the spices and vegetables are evenly distributed.

Step 2: Cook the Chili

Set the slow cooker to high for 4-6 hours or on low for 6-8 hours.

Allow the chili to cook until the sweet potatoes are completely soft and all the flavors have melded together.

Stir once or twice throughout if you’re around, though it’s not strictly necessary.

I like to check the sweet potatoes at the 4-hour mark on high to make sure they don’t get too mushy.

Step 3: Thicken the Chili with Tomato Paste

• 1/3 cup tomato paste (add extra for thicker chili)

Once the sweet potatoes are fully softened and the chili is cooked to your liking, stir in the tomato paste to achieve your desired thickness.

Start with 1/3 cup, and add a bit more if you want a thicker consistency.

Allow the chili to sit for several minutes on the ‘keep warm’ setting so the paste can incorporate and the flavors can settle together.

Step 4: Serve and Store

Serve the chili hot, with optional toppings like shredded cheese, sliced avocado, or chopped cilantro, if desired.

Leftovers taste even better the next day; store any remaining chili in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

I find that letting the chili sit for a bit before serving really helps the flavors come together.

Simple Crockpot Sweet Potato Chili

Delicious Simple Crockpot Sweet Potato Chili recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 5 minutes mins

Cook Time 4 hours hrs 12 minutes mins

Total Time 6 hours hrs 17 minutes mins

Servings 4

Calories 1275 kcal

Ingredients

  

• 3 large sweet potatoes, peeled and cubed
• 1 onion, chopped
• 3 to 4 cloves garlic, minced
• 2 cans (15 oz each) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 can pinto beans, drained
• 1 can black beans, drained
• 1 can kidney beans, drained
• 2 bell peppers, diced
• 1 tbsp ground cumin
• 2 tbsp chili powder
• 1 tsp smoked paprika, if desired
• 1/4 to 1/2 tsp crushed red pepper flakes
• 1/2 tsp black pepper
• 1/2 to 1 tsp sea salt, to taste
• 1/3 cup tomato paste (add extra for thicker chili)

Instructions

 

• Place the peeled and cubed sweet potatoes, chopped onion, minced garlic, diced tomatoes (with their juice), tomato sauce, drained pinto beans, drained black beans, drained kidney beans, diced bell peppers, ground cumin, chili powder, smoked paprika (if using), crushed red pepper flakes, black pepper, and sea salt into the slow cooker. Stir everything together well to ensure the spices and vegetables are evenly distributed.
• Set the slow cooker to high for 4-6 hours or on low for 6-8 hours. Allow the chili to cook until the sweet potatoes are completely soft and all the flavors have melded together. Stir once or twice throughout if you’re around, though it’s not strictly necessary. I like to check the sweet potatoes at the 4-hour mark on high to make sure they don’t get too mushy.
• Once the sweet potatoes are fully softened and the chili is cooked to your liking, stir in the tomato paste to achieve your desired thickness. Start with 1/3 cup, and add a bit more if you want a thicker consistency. Allow the chili to sit for several minutes on the 'keep warm' setting so the paste can incorporate and the flavors can settle together.
• Serve the chili hot, with optional toppings like shredded cheese, sliced avocado, or chopped cilantro, if desired. Leftovers taste even better the next day; store any remaining chili in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. I find that letting the chili sit for a bit before serving really helps the flavors come together.