This Chipotle Sweet Potato Chili with added beef and black beans is hearty, sweet, and smoky! Top it with a simple Cilantro-Lime Avocado Smash for a bit of cool zest in every bite!
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Chili is the not only the ultimate comfort food, but is just an all around perfect recipe for Fall entertaining! It’s easy to make, can feed a crowd, and with so many varieties to choose from, you can switch it up on the regular!
A lot of sweet potato based chili recipes are vegetarian. This one includes ground beef for added heartiness and flavor as well as black beans.
You can control the level of spice or by using less (or more) chipotle peppers, or eliminate the spiciness all together by removing the seeds from the chipotle peppers before adding them to the chili.
This recipe has not yet been testing in an Instant Pot. Personally, I still prefer to cook chili low and slow.
Slow Cooker Chipotle Sweet Potato Chili with Cilantro-Lime Avocado Smash
Prep!
To prepare, you will need to cut your sweet potatoes into bite-size cubes. Also, mince the garlic and chipotle peppers (removing the seeds will eliminate the spice factor, or add more peppers for extra heat!). Drain and rinse the black beans.
Create!
In a large skillet over medium heat, add the ground beef and garlic. Cook until the beef is no longer pink. Drain the excess fat from the pan and add the mixture to your slow cooker.
Add the tomato sauce, chili powder, cumin, salt, chipotles, adobo sauce, black beans, and sweet potatoes. Stir well, then place the lid on the slow cooker and set to low.
Cook for at least 6 hours.
Make the Cilantro Lime Avocado Smash right before serving to avoid browning of the avocado. Simply mash the avocado, lime juice, cilantro, and agave (or honey) together in a bowl with a fork until well blended.
Present!
Serve the chili in individual bowls. Top with the Cilantro Lime Avocado Smash and extra chopped cilantro, if desired.
Enjoy!
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Slow Cooker Chipotle Sweet Potato Chili with Cilantro-Lime Avocado Smash
Ingredients
- 1 lb ground beef
- 2 cloves garlic * minced
- 8 ounces tomato sauce
- 2 Tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1-2 chipotle peppers * minced
- 1 teaspoon adobo sauce (from canned chipotle peppers)
- 1 can black beans * drained and rinsed
- 4 cups sweet potato cubes * from 2 large sweet potatoes
Instructions
- PREP: cut your sweet potatoes into bite-size cubes. Also, mince the garlic and chipotle peppers (removing the seeds will eliminate the spice factor, or add more for extra heat!). Drain and rinse the black beans.
- In a large skillet over medium heat, add the ground beef and garlic. Cook until the beef is no longer pink. Drain the excess fat from the pan and add the mixture to your slow cooker.
- Stir in the tomato sauce, chili powder, cumin, salt, chipotles, adobo sauce, black beans, and sweet potatoes. Place the lid on the slow cooker and set to low.
- Cook for at least 6 hours.
- Make the Cilantro-Lime Avocado Smash right before serving to avoid browning of the avocado. Simply mash the avocado, lime juice, cilantro, and agave (or honey) together in a bowl with a fork until well blended.
Notes
- nutritional information is given as an estimate and may vary
