Healthy Crockpot Sweet Potato Chili

Name: Healthy Crockpot Sweet Potato Chili
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) diced tomatoes, with juices; 1 bell pepper, chopped; 1 onion, chopped; 2 cloves garlic, minced; 2 tablespoons chili powder; 1 teaspoon cumin; Salt and pepper to taste; 4 cups vegetable broth; 1 tablespoon olive oil

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I absolutely love making this Healthy Crockpot Sweet Potato Chili on busy days when I want a hearty meal with minimal effort. The combination of sweet potatoes, black beans, and a medley of spices creates a deliciously comforting dish that fills the house with an irresistible aroma. What I enjoy most is tossing everything into the slow cooker in the morning, and by dinner time, I have a warm, nutritious chili ready to enjoy. Perfect for meal prep or cozy gatherings, it satisfies both your taste buds and your health goals.

Created by

Arabelle Finch

Last updated on 2026-01-05T22:37:35.105Z

My journey with this Healthy Crockpot Sweet Potato Chili started when I wanted to create a wholesome meal that didn’t require constant attention. The slow cooker is a game-changer—it does all the work while I go about my day. The blend of spices brings out the natural sweetness of the potatoes, and every bite is a delightful explosion of flavor.

When experimenting with this recipe, I discovered that letting the chili sit for a few hours allows the flavors to meld beautifully. I often add a squeeze of lime before serving; it really brightens everything up!

        Why You'll Love This Recipe
        Rich and hearty texture that satisfies your hunger
Packed with nutrients from fresh vegetables and legumes
Easy to prepare with minimal clean-up, perfect for busy days

      

Understanding the Ingredients

The foundation of this Healthy Crockpot Sweet Potato Chili lies in its ingredients, primarily the sweet potatoes and black beans. Sweet potatoes add a natural sweetness and creaminess that balances the spices beautifully. They also offer considerable nutritional benefits, being high in fiber and vitamins A and C. Black beans are a fantastic source of protein and carry the chili's heartiness through each bite. Together, these ingredients create a satisfying texture that invites second helpings.

The spices in this recipe not only enhance flavor but also work together to form a deeper, more complex taste. Chili powder is the star ingredient, providing a bold warmth, while cumin adds an earthy undertone that complements the sweetness of the potatoes. Experimenting with the spice levels can be beneficial; start with the recommended amounts but consider adjusting based on your taste preferences. If you prefer a bit more heat, adding diced jalapeños or a dash of cayenne will give your chili an extra kick.

Cooking Techniques for Perfect Chili

When sautéing the onions and bell peppers, aim for a golden hue to unlock their sweet flavors. The trick is to not rush this step; allow them to soften slowly over medium heat, which takes about 5 minutes. Adding the garlic last helps prevent it from burning, ensuring a rich, aromatic base for your chili. Garlic can quickly turn bitter if cooked too long, so a minute of cooking should suffice for that fragrant kick.

Cooking this chili in a slow cooker allows the flavors to meld together beautifully. Keep in mind that cooking times can vary based on your slow cooker model. Generally, you'll want to check for tenderness after the minimum cooking duration, around 6 hours on low or 3 on high. The sweet potatoes should be fork-tender and slightly falling apart, contributing a thick, creamy texture to the chili.

Ingredients

Gather these fresh ingredients to get started with your chili!

For the Chili

2 medium sweet potatoes, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes, with juices
1 bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon cumin
Salt and pepper to taste
4 cups vegetable broth
1 tablespoon olive oil

These ingredients work together to create a deliciously balanced meal!

Instructions

Follow these simple steps to make your chili!

Prepare the Ingredients

In a large skillet, heat olive oil over medium heat. Add onions and bell peppers, sautéing until softened, about 5 minutes. Add garlic and cook for an additional minute.

Combine in the Slow Cooker

Transfer the sautéed mixture to the slow cooker. Add sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.

Cook

Cover and cook on low for 6-8 hours or high for 3-4 hours, until sweet potatoes are tender.

Serve

Taste and adjust seasoning if needed. Serve with toppings of your choice, such as cilantro, avocado, or lime wedges.

Your delicious chili is now ready to enjoy!

Pro Tips

For added flavor, consider topping with fresh cilantro, avocado, or a dollop of Greek yogurt before serving.

Serving Suggestions

This chili is incredibly versatile in its serving options. You can enjoy it on its own for a comforting meal, but it pairs excellently with various toppings. Chopped cilantro adds a fresh burst of flavor, while creamy avocado can contrast the chili's spiciness. Lime wedges not only enhance the taste but also brighten the overall dish, making it feel lighter. Consider serving the chili alongside corn muffins or tortilla chips for a delightful crunch.

For a heartier meal, consider serving this chili over a bed of quinoa or rice. This adds an extra layer of nutrition and fiber, transforming the dish into a well-rounded meal. You can also mix in some cooked grains directly into the chili during the last hour of cooking, allowing them to absorb the flavors while providing added bulk.

Storage and Reheating Tips

This chili is perfect for meal prep and can be stored in the refrigerator for up to 5 days. If you're looking to extend its shelf life, consider freezing it in individual portions. Use airtight containers or freezer-safe bags; it will last up to 3 months in the freezer. When ready to eat, thaw it overnight in the refrigerator and reheat on the stovetop or in the microwave until warmed through.

When reheating, adding a splash of vegetable broth can help restore the chili's desired consistency if it thickens upon cooling. Heat it gently to prevent sticking, stirring occasionally. This not only warms it evenly but also ensures that the flavors remain vibrant and enjoyable. I like to serve reheated chili topped with fresh ingredients to retain that just-made flavor.

Questions About Recipes

→ Can I freeze this chili?

Yes, this chili freezes well. Just let it cool completely before transferring it to airtight containers.

→ Can I use other beans?

Absolutely! Feel free to substitute with kidney beans or pinto beans based on your preference.

→ How spicy is this chili?

The spice level can be adjusted by adding more or less chili powder, or by including jalapeños for heat.

→ Can I make this in a regular pot?

Yes! Just simmer on the stovetop for about 30-40 minutes until the sweet potatoes are tender.