Sweet Potato Chili

Crockpot Sweet Potato Chili is the perfect meatless chili recipe! Diced sweet potatoes, tomatoes, beans, and spices – be sure to serve this with some yummy cornbread!

Sweet potato chili is one of my favorite meals to make once fall rolls around! This is a vegetarian recipe with no meat in the chili, but the sweet potatoes tastes wonderfully with the spices, beans, and tomatoes.

This is a wonderful chili to make to save money also! Replacing the ground beef in traditional chili with sweet potatoes drastically cuts the cost. As a bonus, it tastes absolutely delicious and it’s also much lower in fat and higher in nutrients. A total win-win here on this dinner!

What’s in this recipe?

Simple, whole food ingredients are all you need!

• sweet potatoes
• onion
• diced tomatoes
• kidney beans
• garlic
• chili powder
• paprika
• salt
• Optional toppings: cheese, sour cream, sliced green onion or chives

What kind of sweet potatoes are used in this recipe?

I just pick up whatever variety is on sale at the supermarket. Of course, if you have home-grown (I’m totally jealous) use those! Just be sure to peel them well.

Are sweet potatoes the same as yams?

Yes! If that’s what you have in your area, yams work the same way and taste the same, too.

Does this taste the same as regular chili?

While it has the same seasonings and flavor profile, the sweet potatoes make this chili taste a bit different than traditional ground beef chili. Sweet potatoes are creamy and rustic, so you have those flavors added in – which is absolutely delicious! But if you have a tried-and-true meat lover in your house, you’ll want to warn them ahead of time that there’s none in this one! 😂

How to easily dice sweet potatoes:

Use a sharp, non-serrated knife to cut sweet potatoes. They can be quite sturdy and thick, which is hard to chop. A non-serrated knife is the way to go!

How to make this recipe:

Place the peeled, chopped sweet potatoes in the Crockpot, along with the tomatoes, onions, and kidney beans.

Add in chili powder, paprika, salt, garlic, and water.

Stir ingredients and cover to cook.

Remove the cover, stir, and serve!

Can sweet potato chili be frozen?

Freeze individual portion-sized leftovers in plastic containers for quick lunches. Allow it to thaw before microwaving until heated through. Freezing before cooking is not recommended for this recipe.

Can I use dried beans instead of canned?

Sure! Just prepare them as you typically would before adding them to the slow cooker. In other words, you’ll need cooked beans for this recipe.

Can black beans be used instead?

Sure! Feel free to swap out the kidney beans with whatever beans are your family’s favorite. Kidney beans are my go-to for chili, though, since that’s the variety traditionally used.

Serving suggestions:

• Cornbread muffins go perfectly with this chili!
• Scoop chili into wraps and dip into sour cream for a fun twist!
• Dice the sweet potatoes smaller, and use this as a chili dip for tortilla chips

Lunch prep instructions:

Cook the chili as directed in the recipe, and cool completely. Place 1 – 2 cup servings in divided containers and refrigerate for up to 1 week. Be sure to include optional toppings when packing lunch, along with a cornbread muffin. To reheat, microwave with the lid unsealed, but sitting on top of container for 1 minute 30 seconds. Stir, and reheat an additional 30 seconds or as needed to heat the chili through.

Optional topping ideas:

• sour cream
• Greek yogurt
• shredded cheddar cheese
• bacon bits
• chopped chives or green onion

Short on time?

You can easily cut down the prep time by using pre peeled and cut sweet potatoes, fresh or frozen pre chopped onion, and chili seasoning mix instead of all the different spices.

More recipes you’ll love:

• Crockpot Sweet Potato Casserole
• Crockpot Chicken Chili
• Best Crockpot Chili
• Onion Roasted Potatoes
• Roasted Vegetable Chili

If you liked this recipe for Sweet Potato Chili, leave a rating and a comment below this post!

Sweet Potato Chili

This Crockpot Sweet Potato Chili is the perfect meatless chili recipe! Diced sweet potatoes, tomatoes, onion, beans, and spices - be sure to serve this with some yummy cornbread!

5 from 3 votes

Print Pin Rate

Course: Dinner

Cuisine: American

Keyword: sweet potato chili recipe, vegetarian chili recipe

Prep Time: 10 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 10 minutes minutes

Servings: 6 servings

Calories: 171kcal

Author: Kelly Miller

Ingredients

• ▢ 3 sweet potatoes peeled and chopped into 1 inch pieces
• ▢ 1 onion diced
• ▢ 14 oz can diced tomatoes undrained
• ▢ 15 oz can kidney beans drained and rinsed
• ▢ 3 cloves garlic minced
• ▢ 1 tbsp chili powder
• ▢ 1 tsp paprika
• ▢ 1 tsp salt
• ▢ 1 1/2 cups water
• ▢ sour cream, cheddar cheese

Instructions

• Stir together sweet potatoes, onion, tomatoes, kidney beans, garlic, spices and water in a Crockpot.
• Cook on high for 4 hours or low for 6 hours.
  
• Top bowls with sour cream and shredded cheese.
  

Video

Nutrition

Calories: 171kcal | Carbohydrates: 34g | Protein: 8g | Sodium: 457mg | Potassium: 696mg | Fiber: 8g | Sugar: 5g | Vitamin A: 9885IU | Vitamin C: 10.4mg | Calcium: 73mg | Iron: 3.5mg

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