When the doldrums of winter set in, nothing lifts your spirits like a warm, comforting bowl of chili. This Slow Cooker Sweet Potato Chili brings it! We’ve got chunks of sweet potatoes, black beans and red beans, fresh peppers, garlic, and lots of pantry seasonings. We throw everything into the crockpot for a few hours, and that’s it.
Listen, I love a good meat chili just like the rest of you, but I also frequently like to enjoy meals with no meat at all. It just feels better to me. And I promise, you won’t miss the meat in this hearty vegetarian sweet potato chili.
I’ve filled it up with 3 different types of beans, along with peppers and tomatoes. It’s a little spicy, but you can dial that back if you prefer.
Testing results for sweet potato chili
- I didn’t set out to make an official vegetarian version of this slow cooker chili, so I first made it with chicken broth and then tried it with beef broth. But I came back to the vegetable broth because it melded best with the other flavors.
- We like this chili spicy, but if you want it with less heat, I suggest omitting the chipotle pepper and substituting regular chili powder for the ancho chili powder.
I hope you make this recipe. I think you’ll love it!
P.S. I serve this chili with my Jiffy Mexican Cornbread and nothing else. If you feel like you need to add something, I would recommend a simple green salad. For dessert, I like to serve either my Lemon Icebox Pie or this delicious Cream Cheese Banana Pudding.
Ingredient notes
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Beer: I like Shiner Bock or Abita Amber Lager. You’re not going to taste beer, so if you don’t like beer, don’t shy away from this. It just adds a depth of flavor to the whole dish. The alcohol cooks off, so it is family-friendly.
Pin this now to save it for laterIf you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Slow Cooker Sweet Potato Chili
Equipment
Ingredients
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeno pepper, finely minced
- 1 canned chipotle pepper, chopped
- 4 garlic cloves, finely minced
- 2 large sweet potatoes, peeled and cut into 1/2-inch pieces
- 1 can green chilis
- 1 bottle dark beer
- 1 cup vegetable stock
- 1 28-ounce can fire-roasted diced tomatoes
- 1 teaspoon cocoa
- 2 tablespoons ancho chili powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Juice one lime
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can red beans, rinsed and drained
- 1 15-ounce can pinto beans, rinsed and drained
- Toppings: sour cream, scallions, tortilla chips, avocado
Instructions
- In a 4- to 6-quart slow cooker, combine everything except the beans. Stir gently to mix the seasonings and then gently stir in the beans.
- Cover and cook until the chili has thickened and the sweet potato is tender, 7 to 8 hours on low or 4 to 5 hours on high.
Nutrition
Adapted from Real Simple’s Slow Cooker Vegetarian Chili with Sweet Potatoes.
Questions and tips
Storage
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Of course! You won’t need to cook it as long if cooking on the stovetop. I recommend sautéing the onion and peppers to soften them before adding the other ingredients. Then bring to a boil and turn down to a simmer. Cook until the sweet potatoes are tender, 45 minutes to an hour. Keep a close eye, stir frequently, and add water if it starts to look dry or too thick.
You can freeze this slow-cooker sweet potato chili for up to 6 months. I like to freeze it using my Souper Cubes and then transfer to my FoodSaver bags.
