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Sweet Potato Chili Crockpot

Hands-Off Slow Cooker Sweet Potato Chili Recipe

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Prep Time 16 hours
Cook Time 16 hours
Total Time 1 day 8 hours
Servings: 6 . I'll do that.
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium sweet potatoes (about 1½ lbs), peeled and cut into 1-inch chunks
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) diced fire-roasted tomatoes
  • 2 tbsp tomato paste
  • 1-2 chipotle peppers in adobo sauce, minced, plus 1 tbsp adobo sauce
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 2 cups low-sodium vegetable broth
  • Juice of 1 lime
  • Toppings: avocado, cilantro, sour cream, tortilla chips

Method
 

  1. Heat olive oil in a skillet over medium heat. Add onion and a pinch of salt and cook until soft, about 5 minutes. Stir in garlic, chili powder, cumin, and smoked paprika, and cook 1 minute more.
  2. Transfer onion mixture to a 6-quart slow cooker. Add sweet potatoes, black beans, kidney beans, tomatoes with juices, tomato paste, chipotles and adobo sauce, salt, and vegetable broth. Stir well.
  3. Cover and cook on low for 7 to 8 hours, until sweet potatoes are fork-tender.
  4. Stir in lime juice, taste and adjust salt. Ladle into bowls and top with avocado, cilantro, sour cream, and tortilla chips.

Notes

If you prefer a thicker chili, remove the lid for the last 30 minutes on high. The chili holds well on the “warm” setting for a few hours, so it’s great for a party.