The rich, earthy aroma of spices fills the kitchen as your Slow Cooker Sweet Potato Chili bubbles gently through the day, offering a comforting hug in every bowl. This vegan recipe layers tender sweet potatoes with hearty beans and a smoky heat from fire-roasted tomatoes, creating a depth of flavor that’s both nourishing and satisfying without any meat. It’s the kind of dish that feels indulgent yet wholesome, perfect for easing into cooler weather.
I appreciate how this chili fits seamlessly into a hectic schedule, requiring just minutes of prep before it slow-cooks itself while you handle work or family duties. Leftovers hold up beautifully for lunches throughout the week, and the adjustable spices let you tailor the heat to your taste. Friends always rave about its cozy vibe, making it a go-to for casual gatherings.
Why We Love This Recipe
- Hearty and Vegan: This Slow Cooker Sweet Potato Chili delivers filling protein from beans and natural sweetness from potatoes, ideal for plant-based eaters seeking comfort food.
- Minimal Effort: With just 20 minutes of hands-on time, it slow-cooks to perfection, freeing you for other tasks on busy days.
- Flavorful Depth: Smoked paprika and cumin create a warm, smoky profile that elevates simple ingredients into a crowd-pleasing meal.
- Versatile Leftovers: It reheats well and pairs with various toppings, stretching one batch into multiple easy dinners.
Ingredients to make Slow Cooker Sweet Potato Chili
The combination of sweet potatoes and beans provides a sturdy base, while spices like cumin and smoked paprika add layers of warmth and smokiness that make every bite memorable. Opting for high-quality fire-roasted tomatoes enhances the overall depth without extra effort.
- Sweet potatoes – Offer natural sweetness and tender texture as the star vegetable in this hearty chili.
- Yellow onion – Provides a savory base that mellows during slow cooking for balanced flavor.
- Poblano pepper – Adds mild heat and subtle earthiness; swap with bell pepper for less spice.
- Garlic – Infuses aromatic pungency that ties the spices together.
- Black beans – Contribute creamy protein and fiber for a filling, vegan-friendly element.
- Kidney beans – Bring robust texture and additional heartiness to complement the sweet potatoes.
- Fire-roasted diced tomatoes – Deliver smoky, charred notes with green chilies for built-in zest; use undrained for saucy consistency.
- Vegetable broth – Keeps the chili vegan and creates a flavorful liquid base; substitute low-sodium if needed.
- Tomato paste – Concentrates the tomato flavor for richness without overpowering the dish.
- Chili powder – Forms the core spice blend for classic chili warmth.
- Ground cumin – Adds nutty, earthy undertones that enhance the overall profile.
- Smoked paprika – Imparts a subtle smokiness that mimics grilled flavors.
- Dried oregano – Brings herbal brightness to balance the richer elements.
- Kosher salt – Seasons everything to taste, adjustable for personal preference.
- Toppings like cilantro – Fresh chopped cilantro adds a bright, citrusy finish as an optional garnish.
Continue scrolling for expert tips and the full recipe instructions. You’ll find the precise measurements in the recipe card at the bottom of the post.
How to Make Slow Cooker Sweet Potato Chili
Step 1: Prepare the Slow Cooker
Lightly coat the inside of your 6- to 8-quart slow cooker with non-stick cooking spray to prevent sticking and make cleanup easier. This simple step ensures the sweet potatoes and beans release cleanly after cooking.
Step 2: Add the Ingredients
Combine the cubed sweet potatoes, chopped yellow onion, poblano pepper, minced garlic, rinsed black beans, kidney beans, undrained fire-roasted diced tomatoes, vegetable broth, tomato paste, chili powder, cumin, smoked paprika, dried oregano, and kosher salt in the slow cooker. Layering them evenly helps distribute flavors as they meld.
Step 3: Stir and Combine
Stir all the ingredients thoroughly until well mixed, ensuring the spices coat everything for even seasoning. This quick action prevents any clumping and promotes a uniform chili texture.
Step 4: Cook the Chili
Cover the slow cooker and set it to low for 7 to 8 hours or high for 4 hours, until the sweet potatoes are tender and easily pierced with a fork. The low setting develops deeper flavors over time, while high works for quicker meals.
Step 5: Final Adjustments
Once done, give the chili a good stir and taste for seasoning, adding more salt or spices if desired to suit your preference. This last check ensures balanced heat and savoriness before serving.
Pro Tips for Success
- Use Fresh Spices: Measure chili powder, cumin, and smoked paprika from recently opened jars to maximize bold, aromatic flavors in your Slow Cooker Sweet Potato Chili.
- Rinse Beans Well: Drain and rinse the black and kidney beans thoroughly to reduce sodium and avoid any metallic aftertaste in the final dish.
- Check Sweet Potatoes: Pierce them early if needed to confirm tenderness, adjusting cook time slightly to avoid mushy results.
- Vegan Broth Swap: Stick with vegetable broth for a fully plant-based meal, but taste midway if using alternatives for subtle flavor shifts.
How to Serve Slow Cooker Sweet Potato Chili
Garnishes
I love topping my Slow Cooker Sweet Potato Chili with chopped fresh cilantro for a burst of herbaceous brightness that cuts through the richness, or diced avocado for creamy contrast. A sprinkle of crunchy corn chips adds texture without overpowering the cozy base, and for non-vegans, a dollop of plant-based sour cream keeps it smooth and inviting.
Side Dishes
Pair this chili with warm cornbread to soak up the smoky sauce, creating a satisfying crunch against the tender sweet potatoes. A simple green salad with crisp romaine and lime vinaigrette brings freshness, balancing the hearty warmth. Roasted vegetables like zucchini offer an earthy side that echoes the poblano’s mild heat.
Creative Ways to Present
Spoon the chili into individual bread bowls for a fun, portable twist that impresses at family dinners. Layer it over fluffy quinoa for added protein and a nutty base that absorbs the spices beautifully. For a deconstructed look, serve components family-style with toppings on the side, letting everyone customize their golden, steaming portions.
Make Ahead and Storage
Storing Leftovers
I store my Slow Cooker Sweet Potato Chili in airtight glass containers right after it cools, keeping it in the fridge where it stays fresh for up to 4 days. This makes it simple to grab for quick reheated lunches during the week.
Freezing
Portion the cooled chili into freezer-safe bags, squeezing out air to prevent ice crystals, and it holds well for up to 3 months. Thaw overnight in the fridge when ready, preserving the tender sweet potatoes’ texture.
Reheating
I reheat portions on the stovetop over medium heat with a splash of broth to maintain moisture, stirring until hot throughout. In the microwave, cover loosely and heat in 1-minute intervals, which works fast but use oven at 350°F covered with foil for larger batches to avoid drying out the edges.
Print
Vegan Slow Cooker Sweet Potato Chili
- Prep Time: 20 minutes
- Cook Time: 7-8 hours on low or 4 hours on high
- Total Time: 7 hours 20 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegan
Description
A hearty vegan chili featuring sweet potatoes, beans, and spices, slow-cooked for tender flavors and easy preparation.
Ingredients
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 medium yellow onion, finely chopped
- 1 poblano pepper, seeds removed and finely chopped
- 4 cloves garlic, minced
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (15-ounce) can dark red kidney beans, rinsed and drained
- 2 (14.5-ounce) cans fire-roasted diced tomatoes with green chilies, undrained
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt (or to taste)
- Toppings: chopped fresh cilantro, diced avocado, sour cream, shredded cheese, corn chips
Instructions
- Lightly coat the interior of a 6- to 8-quart slow cooker with non-stick cooking spray.
- Add all the chili ingredients – sweet potatoes, yellow onion, poblano pepper, minced garlic, both cans of rinsed and drained black beans, kidney beans, undrained fire-roasted diced tomatoes with green chilies, vegetable broth, tomato paste, chili powder, cumin, smoked paprika, dried oregano, and kosher salt – into the slow cooker.
- Stir thoroughly to ensure all ingredients are well combined.
- Cover the slow cooker with its lid.
- Cook on the LOW setting for 7 to 8 hours, or alternatively, on the HIGH setting for 4 hours, until the sweet potatoes are tender and easily pierced.
- Once cooked, give the chili a final stir and taste, adjusting salt or spices as needed.
- Serve the warm chili in bowls with your preferred toppings, such as fresh cilantro, diced avocado, a dollop of sour cream, shredded cheese, or crunchy corn chips.
Notes
- Use vegetable broth to keep it vegan; substitute with chicken or beef broth if preferred.
- Adjust spices to taste for desired heat level.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for 3 months.
