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a bowl of sweet potato chili with ground chicken and black beans
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Crock Pot Sweet Potato Chili Recipe

Healthy chili made with sweet potatoes and so easy to throw in the crockpot. Add your favorite toppings and enjoy!
Prep Time30 minutes
Cook Time6 hours
Total Time6 hours 30 minutes
Course: Dinner
Cuisine: American
Diet: Gluten Free
Keyword: chili, crock pot, slow cooker
Servings: 8 servings

Ingredients

  • 1 Tablespoon olive oil
  • 1 large yellow onion diced
  • 1 bell pepper, any color diced
  • 3 cloves minced garlic
  • 2 lbs ground chicken (ground turkey works too)
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can black beans drained and rinsed
  • 2 cups chicken broth
  • 4 Tablespoons chili powder
  • 2 Tablespons smoked paprika
  • 1 Tablespoon EACH: onion powder and garlic powder
  • 1 teaspoon kosher salt
  • Pinch of cayenne pepper optional
  • 3 small-medium sweet potatoes peeled and diced into 1/2-inch cubes

Instructions

  • Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook until soft, about 3 minutes. Stir in the garlic and cook for another minute, until fragrant. Add the ground chicken or turkey and cook to brown and break it up, until no pink remains. Drain off any excess grease.
  • Transfer the mixture to the slow cooker and add the remaining ingredients. Stir to combine so that all of the ingredients and spices are mixed and well distributed. Cover and cook on low for 4-6 hours, until the potatoes are soft and fork-tender. Serve hot with your favorite chili toppings.

Notes

Instant Pot Sweet Potato Chili: Heat the oil on the suate setting then add the onion, pepper, and garlic and cook to soften. Brown the meat then drain off excess grease by tipping the pot and holding the mixture back with a lid or spoon. Add the remaining ingredients and stir to combine. Close the lid and make sure the vent is in the sealed position. Pressure cook (manual cook) on high for 20 minutes. The Instant Pot will take a few minutes to come to pressure and then start counting down. Quick release the vent by carefully moving it from the sealing to venting postiion to quickly release all the steam. You can also natural release (do nothing) until the pressure is gone and the lid is safe to open. Stir and serve!
Stove Top Chili: Follow the same instructions to cook the onion, peppers, and beef in a large stock pot. Drain the fat and add all of the ingredients remaining ingredients to the pot. Bring the mixture to a gentle boil over medium0-high heat then reduce the heat and simmer uncovered for 15-20 minutes to allow thee flavors to come together while it reduces slightly. 
Vegetarian Chili: omit the ground chicken or turkey and add in another can of black beans. Add up to 1 can of tomato paste to thicken as needed.
*Nutrition information does not include toppings

Nutrition

Serving: 1serving | Calories: 346kcal | Carbohydrates: 35.7g | Protein: 26.7g | Fat: 12.2g | Cholesterol: 97.6mg | Sodium: 959.8mg | Fiber: 9.6g | Sugar: 9.6g | Vitamin A: 598.8IU | Vitamin C: 38.4mg