Slow Cooked Sweet Potato Chili

by Andie Mitchell on October 3, 2011

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Dearest fall,

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You’re much more attractive than Summer told me you’d be.

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Let’s get to know one another.

Always,

Andie

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Slow Cooked Sweet Potato Chili

Yield: 5 Servings

Ingredients

  • 28 ounce can crushed tomatoes
  • 14 ounce can diced tomatoes
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 2 large sweet potatoes, peeled and chopped into 1” pieces
  • 1 medium onion, coarsely chopped
  • 2 cloves garlic, minced
  • 15 ounce can kidney beans
  • 15 ounce can black beans
  • 1 lb ground 90% lean ground beef sirloin (optional)

Instructions

  1. Combine all ingredients in the base of your slow cooker (including raw ground beef, if using) and stir to mix well. Cook on low for 8 to 10 hours.

Notes

Nutrition Information for 1 Serving (1/5th of recipe including 1 lb 90% lean ground beef): Calories 435, Total Fat 9.2 g, Total Carbohydrate 58.5 g, Dietary Fiber 15.4 g, Sugars 5.2 g, Protein 31.5 g

Nutrition Information for 1 Serving (1/5th of recipe NOT including beef): Calories 280, Total Fat 1.2 g, Total Carbohydrate 58.5 g, Dietary Fiber 15.4 g, Sugars 5.2 g, Protein 13.1 g

http://www.canyoustayfordinner.com/2011/10/03/slow-cooked-sweet-potato-chili/

 

{ 102 comments… read them below or add one }

Maggie @ A Bitchin' Kitchen October 3, 2011 at 11:15 pm

Yumm…sweet potatoes in chili sounds like a delicious idea! They must make an already filling dish even more satisfying!

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johnny October 4, 2011 at 2:28 am

Gotta try!! :)

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Amy B @ Second City Randomness October 4, 2011 at 3:56 am

I had planned on putting sweet potatoes in my chili over the weekend! However, I didn’t make it to the store before then and I was completely out!

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Joelle (On A Pink Typewriter) October 4, 2011 at 4:43 am

Oh my gosh, I want to make this meal this wkend!! I adore sweet potatoes, and eat one at a least 5 days a week.

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Joelle (On A Pink Typewriter) October 4, 2011 at 4:44 am

Uh oh, just realized something- can you make this recipe withOUT a slowcooker……? I got too distracted by the ingredients list and photos;-).

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Andie October 5, 2011 at 10:47 am

Hey Joelle!
Yes, you can make it in a large stock pot. Just brown the ground beef and then toss in all other ingredients, stir, and cook over low for about 2 hours (3 hours even better)

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Heather (Heather's Dish) October 4, 2011 at 4:44 am

indeed…and chili is the best way to ring fall in! it’s too hot right now in colorado, but next week? next week chili is happening in our house. everything til then is just mental preparation :)

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Katie G October 4, 2011 at 4:49 am

YES!!! I have been waiting oh-so-patiently for this post. I’m going to hold a pumpkin carving party in my driveway the weekend of Halloween for all of my neighbors and wanted to serve a “fall” chili. This will do the job…

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Lauren at Keep It Sweet October 4, 2011 at 4:50 am

It is a recipe like this that reminds me why I love fall! The chili looks delicious and the ability to cook it in a slow cooker makes me very happy:-)

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Angela @ Eat Spin Run Repeat October 4, 2011 at 5:03 am

Yum! I made chili this weekend too (2 batches!) but sadly I don’t have a slow cooker – yet – so mine were on the stove. However… I’m making a trip to my favourite kitchen supply outlet this weekend so I might just have to christen a new slow cooker with this recipe!

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ally@GirlVFood October 4, 2011 at 5:15 am

This is why I need a slow cooker. Good lord.

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Heidi C October 4, 2011 at 6:04 am

Hooray! The sweet potato chili recipe you had hinted at previously! Thanks, Andie. Looks like a winner!

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Jessica @ Stylish Stealthy and Healthy October 4, 2011 at 6:05 am

So you do not brown the meat beforehand? I just made my first crockpot chili and was wondering about just throwing it in without browning it first. Innnnteresting…

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Emily@Skinny Jeans, Fat Wallet October 4, 2011 at 1:43 pm

I’m wondering the same thing. Are we supposed to brown the meat first?

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maggie October 5, 2011 at 5:19 am

Yes. I would like to know that too! cant wait to try this!

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Andie October 5, 2011 at 10:48 am

Hey ladies!
Nope, no need to brown the ground beef. Just crumble and toss it in your slow cooker, give the whole mixture of ingredients a stir, and set it to low for 10 hours. No fuss necessary :)

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Rachel @ The Avid Appetite October 4, 2011 at 6:48 am

I am bookmarking this right now! Sweet potatoes + slow cooker + chili = heaven :)

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The Mrs @ Success Along the Weigh October 4, 2011 at 7:06 am

Heavenly! AND I’ve been looking for an excuse to make jalapeno cheese cornbread…thanks for giving me one!

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Kathryn | Dramatic Pancake October 4, 2011 at 7:33 am

Oh this dish just makes me want to curl up by a fire! This is so perfect for fall and I love the addition of sweet potatoes!

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Alisha @ Wee Foodie Fashionista October 4, 2011 at 7:34 am

Oooh, sweet potatoes! That sounds nice. I confess, I greatly dislike chili but I’ve been trying to find a way to make it myself so I enjoy it. I think it goes back to my mom’s chili being flavorless but full of kidney beans and celery. Yikes.

Side note – Oct. 8 is National Fluffernutter Day! Just in case you don’t have it in your date book. :)

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Liz @ Tip Top Shape October 4, 2011 at 7:50 am

This looks amazing!! Do you know what time would be roughly if you did this in a soup pot instead? I don’t have a slow cooker…

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brandi October 4, 2011 at 7:53 am

we both wrote letters to fall today. fun :)

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hollie October 4, 2011 at 8:12 am

OH YUM. This looks delicious! Can’t wait for a cool day to try it out.

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Lindsay @ The Lean Green Bean October 4, 2011 at 8:12 am

brilliant! making this over the weekend.

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Maryea {Happy Healthy Mama} October 4, 2011 at 8:27 am

This is my first visit to your blog and I’m so glad I stumbled upon it! This recipe looks perfect–easy, healthy, and delicious. I’m bookmarking and going to give it a try next week. Thank you. :-)

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Meg October 4, 2011 at 8:29 am

I can’t wait to try this over the weekend. Philadelphia is nice and crisp right now, so it should be a perfect fall meal. I wonder if substituting the optional ground beef sirloin with ground turkey would taste as good?

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Andie October 5, 2011 at 10:49 am

Bet that would work just fine :)

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Paolina October 4, 2011 at 8:53 am

Andie, I’ve been quietly stalking your blog for some time, but this time I can’t resist posting. This stew looks uh-may-zing and I can’t wait to try it in the near future. The fact that it’s a crock pot recipe is just a bonus!
Thanks for posting!

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Marla @ Your Full Plate October 4, 2011 at 9:05 am

I LOVE sweet potato and black bean chili. Yours looks so hearty and cozy! I never thought to add brown sugar, what a fabulous idea. Those corn bread crumbs made me smile, too. :)

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Beth @ Beth's Journey October 4, 2011 at 9:36 am

Yuuuuuuum! Sweet potato chili is one of my favorites. And I can’t WAIT to bring out the slow cooker again soon!

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Megan (Braise The Roof) October 4, 2011 at 10:16 am

Oh man, that looks fantastic! And so dunkable. :)

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Christine F. October 4, 2011 at 11:53 am

This looks delicious – I want to give it a try. Question though – what does the sweet potato add to the chili? Meaning, an intense flavor, texture, etc.? I am curious b/c I’ve never seen a chili recipe with sweet potato! :)

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Andie October 5, 2011 at 10:50 am

Hey Christine,
The sweet potato just adds a hearty thickness to the chili and also a mild sweetness, but otherwise, it’s not essential. Carrots could do the same thing

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M.J. Jacobsen October 4, 2011 at 12:08 pm

I love fall because I love stews, soups and chili! Thanks for the great recipe Andie! :)

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Alison (Fueling for Fitness) October 4, 2011 at 3:18 pm

Perfect timing – I’ve been on such a chili kick lately! One question.. what size crock pot did you use? I often find that I have to give up halfway through on certain recipes because my crock pot is too small which then makes me sad…

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justice jonesie October 4, 2011 at 5:03 pm

This looks so good and I love that it is made in a slow cooker!

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Lauren@LittleYellowKitchen October 4, 2011 at 5:32 pm

I loooove the sweet potato. It’s a great little fall addition to a basic chili recipe!

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Lu @ A Mix of it All October 4, 2011 at 8:29 pm

Delicious! I’ll be trying this out soon. I love chili and this looks like awesome comfort food.

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Ashley October 5, 2011 at 12:10 pm

I have this in my crock pot right now – I subbed turkey for the beef. The house smells delicious, I can’t wait for it to be done!

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Ashley October 5, 2011 at 8:07 pm

Andie – It turned out wonderfully! My husband loved it too – It’s going into my regular dinner rotation for fall/winter. :)

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Andrea October 5, 2011 at 10:45 pm

Mmmmm. I’ve been using and abusing pumpkin for the last month and a half… I think this resipe may be my graduating dish to my new ingredient obsession: sweet potato? Loveeee.

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Andrea October 5, 2011 at 10:46 pm

I swear that I know how to spell recipe.

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Rebecca @ How the Cookies Crumble October 6, 2011 at 12:31 pm

This chili looks awesome and the corn bread looks super yummy! Excited to try this now that there’s cool fall weather.

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maggie October 6, 2011 at 2:11 pm

Its in my slow cooker now! It smells so good. Im so excited to try it.

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leslie October 6, 2011 at 6:51 pm

made this tonight for dinner and it was awesome. got the high five from the kids and hubby. thanks.

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Sophie @ LoveLiveAndLearn October 7, 2011 at 9:21 am

Yummy yummy yummy :-)
Just the kind of delicious comfort food I want in this cold and windy weather!

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Beth October 7, 2011 at 10:12 am

Mmmm…made this yesterday. I wanted to serve this over mac noodles, but didn’t want the extra empty calories, so after it finished cooking, I threw in a handful of barley, went on a run, and when I came back, it was perfect! I topped it with (vegan) chorizo…soooo good. Thanks for the great recipe.

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Meg October 10, 2011 at 8:03 am

I made this last night with ground turkey, and it was perfect! So happy I have lots of leftovers for dinner tonight :) Thanks!

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shauna October 11, 2011 at 8:08 am

Giddyup! Finally an excuse to dust off that slow cooker. Love the dainty crumbs on your cornbread too! Hope you’re having fun with your mum. My Mothership touches down today from Australia, first time I’ve seen her in 2 and a bit years, woohoo! :)

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Katy October 14, 2011 at 8:49 am

There are three awesome things about this recipe; chilli, sweet potatoes, made in a slow cooker. I’ll be making this very soon.

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Kathleen October 14, 2011 at 9:05 am

I have to commend you: I made this Monday and have eaten it for lunch every day since. It’s the most delicious chili recipe I’ve ever made! Thank you so much for sharing! (Like seriously, I love chili. This is THE chili.)

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Rebecca October 20, 2011 at 12:37 pm

Love, love, love the chili. Made it for company today and it turned out fabulous!

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Jackie October 21, 2011 at 8:41 am

So question, is this spicy? I want to make it so bad but I am a bit of a spice baby, meaning a little tiny bit of spicy-ness is great, but too much and I die. Anyone, is this chili pretty spicy?
Thanks!!

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Stacey Oden September 28, 2012 at 5:29 am

I reduced the chili powder to 1 TBS and it has just enough kick

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Biana @ TastyGalaxy.com October 25, 2011 at 10:12 am

This is a great recipe, thank you for sharing it! I love making chili, but have never added sweet potatoes to chili. This is something new to try.

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Naomi Wolinsky October 26, 2011 at 3:56 pm

First snow day today, in Denver, Colorado. Just came home to your sweet potato chili, smelling up my house so wonderfully!! I am going to make some corn bread now and hope I can control myself until it is down. Wonderful recipe. Thanks!!

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Danielle October 30, 2011 at 9:31 pm

I didn’t know how I would feel about this chili since I decided to not put meat in it (I am an avid carnivore). I’ve had this in my crockpot for 4.5 hours. . .I couldn’t resist trying a bite. It reminds me of a “light and fluffy” version of chili; love the smokey paprika flavor too. I used 1.5 tablespoons of chili powder and 1/2 tablespoon of Mexican hot chili powder to give it a little of a kick. Can’t wait until it’s done!! Thanks for sharing!

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Savina November 4, 2011 at 11:43 am

I just made this for my work chili cook-off and it was a hit! I combined the sweet potato idea with my usual recipe and got lots of positive feedback. Thanks for the inspiration!

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Leah November 30, 2011 at 9:51 am

Hi Andrea!

Quick q: do you have any nutritional info for the chili? I made it on Sunday and it is soo good, just want to know how much to eat at a time. :) thanks!

Leah

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Cidnee December 2, 2011 at 6:24 am

Made this a while ago – totally delicious! Making another batch again today

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Jessica Denise December 4, 2011 at 8:44 am

Just put this in my crockpot and I am SO excited about it. It already is smelling delicious. :-)

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Jessica Denise December 5, 2011 at 5:35 am

It ended up being very delicious! Yay! Thank you. :-) I added some turkey broth and didn’t put the beef in. Those were my only modifications. Oh, and I doubled it. :-)

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Valerie December 20, 2011 at 12:30 pm

Hello!
My friend just turned me on this this website and I love it. I never cooked before until 5 days ago and I already made 3 recipes from your site and they are all delicious and fun to make!

I wanted to make the sweet potato chili tonight but have everything except cumin. How will the chili come out with out it? Should I add more of something else?

Thank you for your time! Happy Holidays :D

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Rebekah January 4, 2012 at 8:11 am

Does anyone know the serving size for this recipe?? I am on WW and plugged it into the recipe builder on etools to find out the pointsplus value and would like to know the serving size. Any help would be great!!

Thanks :)

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Andie January 9, 2012 at 11:11 am

Hey Rebekah! Each of the (6) servings should be about 2 cups :)

Thanks for reading!
andie

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san January 24, 2012 at 12:39 pm

Hi there. Just wondering, do you rinse the beans first?

This looks sooo good. For those that have tried it, did you end up browning the meet or not?

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admin January 24, 2012 at 12:43 pm

Hi Sandy,

Thanks! I do not rinse the beef first. In fact, I never rinse any of my meats. And I do not brown the meat first.
:) Andie

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san January 24, 2012 at 12:57 pm

Hi Andie sorry I mean the beans? Do you rinse them?

I know I also misspelled meat, how sad…LOL!

Thanks for replying :)

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admin January 24, 2012 at 1:15 pm

Haha, this is almost too good. My fault- I misread your original question :)
Yes, I rinse the beans and drain them before adding to the pot.

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Elizabeth January 29, 2012 at 8:34 pm

Made your chili today. Amazing will be eating leftovers for lunch this week. Topped with a little goat cheese and served with corn bread. Wouldn’t change a thing. So simple to make. Thanks for sharing.

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Chris @ Shared Appetite February 6, 2012 at 5:15 pm

This looks delicious! I’ve never heard of using sweet potatoes in chili but it sure sounds interesting. I’m going to try this over the weekend.

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davis February 7, 2012 at 2:38 am

suggestion: add 1/4 cup bittersweet chocolate chips

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Maranda March 6, 2012 at 3:26 pm

I have never liked chili before but the rest of the family does so I make it occasionally for them. This smelled so good I had to try it and LOVED it! I think it’s the combination of the sweet potatoes and the cumin. It’s delicious. I did the nutritional info for it and was very pleased with the calorie/fibre/protein numbers too.

Thanks!!

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Corinne March 29, 2012 at 7:45 am

A friend made this without meat and it was SO good! I’m planning to make it next week – if I sub ground turkey meat for the sirloin, do you know how many WW points that will end up being for a serving?

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Angela September 26, 2012 at 7:20 am

Hi! I’m making this right now and realized it needs to cook on low for 10 hours…I don’t have that much time. Can I cook it on high? How many hours?

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Stacey Oden September 28, 2012 at 5:26 am

I made this using ground turkey. Thanks for the yummy recipe. My husband, who always complains he does not like sweet potatoes, loved it!

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Sarah September 30, 2012 at 4:38 pm

does anyone know if we drain the beans beforehand?

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Lia October 1, 2012 at 10:09 am

Mine is in the slow cooker right now! I cannot wait to get home tonight and try it :)

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Heather Kraus October 9, 2012 at 11:21 am

I’m going to make this during my lunch hour so I will not be able to do the low setting for 10 hours. Do you think 5 hours on HIGH in the crockpot would alternatively work just fine?

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admin October 9, 2012 at 11:43 am

Hi Heather,

Yes I think that would be just fine!

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Krista October 14, 2012 at 1:40 pm

Do you think I can get away with cooking it for only 6 hours? That’s all the time I’ve got left. :) Also, do you think it would ruin it if I don’t add the brown sugar?

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admin October 14, 2012 at 2:54 pm

Yes, I think 6 hours is fine! The brown sugar does add a nice sweetness, but if you feel like omitting it, I’m sure it will still taste great!
Andie

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Pamela November 18, 2012 at 7:08 am

What is the difference flavor wise between smoked paprika and regular paprika? I looked for the smoked version at the grocery store, but couldn’t find any…

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lindsay December 13, 2012 at 4:28 pm

Hi! I am including this in my slow cooker recipe collection here http://mommyssweetconfessions.blogspot.com/2012/12/34-slow-cooker-soups-stews-and-chilis.html

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Kelly December 29, 2012 at 7:09 pm

I worked in the meat dept. for 14 yrs…..I encourage everyone to please rinse your meat! ;)

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pat January 16, 2013 at 8:27 am

Rise even ground beef? I have never even considered thst.

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Brenda March 13, 2013 at 9:33 pm

I made this over the weekend. We couldn’t eat as it was too acidic. How do I tone done the tomatoes?

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Andie March 13, 2013 at 10:18 pm

Oh no! I haven’t had that problem, but I’m really sorry to hear that you had poor experience, Brenda! To tone down the acidity: increase the amount of brown sugar. Add 3 additional tablespoons, stir well, and then taste and adjust as needed.

Andie

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Amberly April 22, 2013 at 11:04 am

Has anyone made a double batch and frozen half? I was wondering how it would taste after thawed and reheated.

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Becky May 9, 2013 at 12:00 pm

Hi! I have made this recipe several times and I absolutely LOVE IT! I do modify the spices a bit based on what I have on hand. I have also added green bell pepper and turkey farm sausage and most recently cilantro! Definitely an easy go to recipe for me! Thank you :)
-Becky

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Jeanette August 19, 2013 at 12:04 am

Made it today… Was wonderful!

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Sara October 23, 2013 at 6:58 am

Hey there! Quick question about te recipe. The serving says 1/5 but do you know that in cups or oz’s? Just want to be able to measure out a serving without having to devide it 5 ways lol

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Andie Mitchell October 23, 2013 at 9:59 am

Hey Sara! It should come out to a cup and a half per serving.

Andie

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Sara October 23, 2013 at 3:19 pm

thanks andie! i’m going to try this recipe this weekend. my parents are coming over to help my husband and i take down 3 layers of wall paper in our new home (the previous owners clearly didn’t take anything down before putting up a new layer) and we’re going to need a hearty home cooked meal after a hard days work!!

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Anne October 23, 2013 at 10:56 am

Andie, can this sweet potato chili be freezed? If so, how long do you think it would be good in freezer?

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KT Boom October 24, 2013 at 11:06 am

I like chili with a little spice, could I add some heat with chipotle peppers or something, do you think that would work with the sweet tater? Thanks.

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momtaxijulie November 20, 2013 at 12:20 pm

Oh man that looks good, that’s going on next week’s menu!

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Lori November 24, 2013 at 11:22 pm

Mad e this chili tonight and my husband declared it to be a “hit out of the park”! Did make one slight error….didn’t have regular chili powder so used a new Chipotle Chili Powder I recently picked up. Whew..that stuff is HOT:( Not a fan of HOT. So back to the web to find a way to tone down the spice. Believe it or not, the hands down winner was a 2 Tablespoon add-in of creamy peanut butter. Took the heat down to a very manageable level and didn’t adversely effect the taste at all. This will definitely be my new go-to chili recipe when the temperatures drop. Thanks so much for sharing-L

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Carol January 4, 2014 at 1:48 pm

To quote my hubby, “This may be the best chili you have ever made!” I made just a few modifications: I used almost 2 lbs of ground beef and so I added more sweet potato, doubled the amount of chili powder and cumin, added a bit more smoked paprika, but kept everything else the same. SO YUM!!! When I served it, I stirred into the PIPING HOT chili some shredded jack cheese. Wow, with an ice cold beer – perfection!

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Mikhale January 13, 2014 at 11:36 pm

This chili is fantastic. I fixed it during a snowy day in the mountains. It was a hit! I followed the recipe as is (without the ground beef)

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Mikhale January 13, 2014 at 11:37 pm

And I served it with jalapeno cornbread

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Amberly April 15, 2014 at 5:46 pm

I’ve made this about five times on the stove and I love it. I have frozen it and it thaws out just fine. It still tastes fresh. I want to make a freezer meal for a friend who just had a baby and I get out of work at 10:30 tonight and I go back in tomorrow from 8-4:30. I’m already on the schedule to bring something tomorrow night. Can I cook the sweet potatoes tonight in the microwave and add them to the rest of the room temperature ingredients? I could dish it out in individual servings and put it in freezer bags. Then I could freeze it tonight and put it in the freezer at work tomorrow until I deliver it. Would that work? Or should i put it in the crockpot overnight?

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