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Sweet Potato Chili in Slow Cooker

This sweet potato chili is made by roasting sweet potatoes to develop caramelized sweetness, then combining them with beans, spices, and aromatics in a slow cooker. The dish results in a hearty, slightly chunky chili with a rich, smoky flavor and a tender, comforting texture.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large sweet potatoes peeled and cut into chunks
  • 1 tablespoon olive oil for roasting
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1 can diced tomatoes 14 oz, undrained
  • 1 can black beans 15 oz, drained and rinsed
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 0.5 teaspoon cayenne pepper optional, for heat
  • 2 cups vegetable broth or water
  • salt to taste salt

Equipment

  • Baking sheet
  • Slow Cooker
  • Mixing Bowl

Method
 

  1. Preheat the oven to 400°F (200°C). Spread peeled and chopped sweet potatoes on a baking sheet, drizzle with olive oil, and toss to coat. Roast for about 25-30 minutes until they are golden and caramelized, releasing a sweet aroma.
  2. While the sweet potatoes roast, dice the onion and mince the garlic. Heat a small amount of oil in a skillet over medium heat, then sauté the onion until translucent and fragrant, about 5 minutes. Add the garlic and cook for another minute until aromatic.
  3. Add the diced tomatoes (with their juice), smoked paprika, cumin, cayenne (if using), and a pinch of salt to the skillet. Stir well, bringing the mixture to a simmer, and cook for about 8 minutes to deepen the flavors.
  4. Transfer the roasted sweet potatoes to the slow cooker. Pour in the sautéed tomato mixture, drained black beans, and vegetable broth. Stir everything together to combine evenly.
  5. Cover the slow cooker and cook on low for 5 to 6 hours, until the sweet potatoes are tender and flavors meld together. Stir once or twice during cooking if possible to prevent sticking.
  6. Once cooked, taste and adjust the seasoning with additional salt or spices if needed. Serve hot, garnished with your favorite toppings like cilantro or a squeeze of lime for extra brightness.

Notes

For extra smoky flavor, add a dash of smoked paprika or a splash of liquid smoke. If you prefer a thicker chili, mash some of the beans in the pot before serving.