Sweet Potato Chili (Slow Cooker or Stovetop)

When the cold winter weather gets you down, plug in your slow cooker and make this Sweet Potato Chili recipe! It’s a cozy, feel-good meal that features ground beef, two types of beans, sweet potatoes, and warming spices. It’s a hearty high-fiber, high-protein combo you’ll want to make again and again.

This Slow Cooker Sweet Potato Chili is the recipe that sparked my love affair with non-traditional chili ingredients. I know, I know… Some chili purists insist that real chili should include nothing but meat, beans, and heat, but I am not one of them. 

Over time, chili has evolved beyond its Texas-born roots into something more flexible and personal. Regional influences and personal preferences, plus the availability and cost of foods, all play a role in the evolution of a dish. These days, you’ll find everything from beans and lentils to quinoa and pasta in the mix (hello, Chili Mac & Cheese!). I think that’s what makes chili so fun… It reflects the cook, so no two pots are ever quite the same.

This easy chili recipe with sweet potatoes, black beans, kidney beans, and ground beef is a stick-to-your-bones, protein-packed and high fiber favorite in my kitchen. You can even turn it into a turkey sweet potato chili, if that’s what you’re in the mood for. Either way, it’s a delicious, set-it-and-forget-it kind of meal you’ll want to keep on repeat.

Why You’ll Love This Recipe

• It’s the kind of deeply savory stew that tastes like a warm hug in a bowl. Perfect for those chilly fall and winter nights!
• It’s packed with 24 grams of protein and 12 grams of fiber thanks to the beans and ground meat.
• Sweet potatoes add a hint of natural sweetness that plays nicely with the traditional warm and smoky spices.

Craving more sweet potato goodness? Try my Ham & Sweet Potato Hash, Slow Cooker Butternut Squash and Sweet Potato Soup, or Breakfast Stuffed Sweet Potatoes next!

Sweet Potato Chili Ingredients

Here’s everything you’ll need to make this easy one-pot chili recipe:

• Ground beef. Opt for 85/15 ground beef or a similar ratio. You want just enough fat to keep things rich and flavorful without making the chili greasy.
• Diced yellow or sweet onion is your aromatic flavor base.
• Sweet potatoes add a natural sweetness and help thicken the broth as they soften. Peel and dice them into even ½-inch cubes to help them cook evenly.
• Bell peppers. Any color works here!
• Canned diced tomatoes. Juice and all! That extra liquid helps deepen the flavor and gives the chili its saucy base. 
• Garlic cloves
• Seasonings. Chili powder, cumin, and cinnamon bring bold, smoky flavor and just a hint of heat. A pinch of MSG or salt enhances everything, and a little black pepper ties it all together. If you’re watching your salt intake, check out this Cooking Without Salt guide for tips.
• Canned beans. You’ll need a can of black beans and a can of kidney beans. Pinto beans will also work well. 
• Vegetable broth adds just enough liquid to simmer everything together and distribute the flavor throughout the pot,

(full ingredient list and quantities in the recipe card below)

Street Smart Nutrition Tip: Some canned tomatoes are naturally tangy, some broths are saltier, and some onions or peppers run sweeter than others. Don’t forget to taste and tweak the chili before serving to make sure everything is balanced. A pinch of salt, a squeeze of lime juice, or a dash of hot sauce can take the flavor from good to great.

Swaps and Substitutions

This chili is super flexible when it comes to protein. If ground beef isn’t your thing, you can easily swap in ground turkey, chicken, pork, or even bison. I also love using a combination of half ground meat and half ground sausage for extra richness and flavor.

If you’re out of vegetable broth, use chicken, turkey, or beef broth instead. Even plain water can get the job done. If you go that route, increase the seasonings to avoid a bland pot of chili. Even a spoonful of tomato paste can add depth.

To make a vegetarian chili, stick with vegetable broth and use your favorite plant-based ground “meat” (cook it separately according to the package instructions and stir it in at the end). Or, omit the meat entirely and bulk things up with extra diced sweet potatoes or a mix of winter squash like butternut, kabocha, or acorn. 

Last but not least, a spoonful of cocoa powder or a square of dark chocolate can instantly make this chili worthy of the chili cook-off. No, it won’t make the chili taste like dessert. It just adds a deep, savory complexity that you can’t quite put your finger on, but boy, does it make a difference. 

How to Make Sweet Potato Chili in a Slow Cooker

Just a little prep, then you can set it and forget it: 

1. Start by browning the ground beef in a skillet over medium heat until it’s fully cooked. Drain the excess grease, then season the beef and transfer it to the slow cooker.
2. Add the chopped veggies, browned beef, canned tomatoes, beans, and broth to the slow cooker. Stir to combine.
3. Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours or until the sweet potatoes are tender. Serve and enjoy!

Just note that the cooking time can vary depending on your slow cooker or crock pot. Once the sweet potatoes are nice and tender, you can serve it up.

Stovetop Instructions

No slow cooker? That’s okay! You can just as easily simmer everything in one big pot on the stove: 

1. Brown the ground beef in a large pot or Dutch oven over medium heat. Drain off any excess grease, then season with the spices and garlic.
2. Add the chopped veggies, canned tomatoes, beans, and broth to the pot with the beef. Stir to combine.
3. Heat to a gentle simmer, then reduce the heat, cover, and cook until the broth has thickened and the vegetables are tender (about 45 minutes).

Street Smart Nutrition Tip: Whether you use the slow cooker method or make this chili on the stovetop, keep a close eye on those sweet potatoes. You want them tender enough to soak up all that savory flavor without turning to mush.

What to Serve with Sweet Potato Chili 

Whatever you do, don’t forget your favorite chili toppings! To me, sour cream is a non-negotiable topping for my bowls of chili. I love the contrast between the steaming hot, spicy chili and the cool, creamy tang of sour cream. If you’d like to sneak in a little more protein, swap the sour cream for Greek yogurt. Siggi’s plain Icelandic Skyr is a favorite of mine!

I also love pairing any type of chili with Cheesy Jalapeño Cornbread Muffins. They’re subtly sweet and perfectly crumbly, adding even more texture and flavor to each bite.

As for the rest of your toppings, there really are no rules. Setting up a full-on chili bar with all the fixings is my favorite way to go. Here are some additions that will pair well with the hearty sweet potatoes in this chili recipe:

• Pickled red onions or pickled jalapenos
• Sliced green onions, fresh chives, or fresh cilantro
• Hot sauce
• Avocado, sliced or cut into small chunks
• Shredded cheese
• Tortilla chips or strips
• Roasted sweet corn kernels

A bowl of ground beef sweet potato chili is satisfying on its own, or you can stretch the meal even further with a side of Caesar salad, broccoli slaw salad, or any of your favorite holiday sides.

Chili Meal Prep and Storage Tips

Chili is delicious when it’s freshly made, but there’s a reason why it’s so popular for meal prep! The flavors really meld together, so the next time you serve it, it’s even more delicious than the first time around.

To store leftovers, transfer the cooled chili to an airtight container and refrigerate for up to 4 days or freeze for up to 3 months. Defrost the leftovers in the fridge overnight before reheating.

Warm up the leftover chili in the microwave or in a pot on the stove until warmed through. If the consistency thickened at all, you can thin it out with a splash of broth or water.

Sweet Potato Chili FAQs

Is sweet potato chili spicy?

This chili isn’t super spicy. Rather, it has more of a gentle, comforting warmth. To dial up the heat, add smoked paprika, red pepper flakes, cayenne, a minced jalapeño, or a splash of hot sauce.

If you prefer a sweeter chili, you can add a small amount of brown sugar along with the other seasonings. This will help balance the flavor so you taste more spice rather than heat.

What’s the best way to thicken sweet potato chili?

If your chili feels a little thin, cook it uncovered during the last 15 to 20 minutes to help it reduce. You can also mash some of the sweet potatoes or beans with the back of a spoon in the pot.

What size crockpot should I use?

I recommend using a slow cooker with a 6 to 8-quart capacity. I love my programmable slow cooker, which automatically switches from cooking settings to “keep warm” after the timer runs down.

If you love this beefy Sweet Potato Black Bean Chili recipe, leave a comment below or rate the recipe to let me know what you think! Make sure you try my Three Bean Lamb Chili, which is another favorite for game day events or cold winter nights.

As always, thanks for stopping by the Street Smart Nutrition blog! Cheers to more fearlessly nourishing meals!

Disclosure: This post was originally published in January 2017. It has since been updated to improve the overall quality of the information, recipe, and images.