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
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.
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.
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.
Serve the chili in individual bowls. Top with the Cilantro Lime Avocado Smash and extra chopped cilantro, if desired.
Slow Cooker Sweet Potato Chili
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves garlic (minced)
- 8 ounces tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 2 chipotle peppers in adobo sauce (minced, see notes)
- 1 can black beans (drained and rinsed)
- 4 cups sweet potato (peeled and cut into bite-size cubes, from 2 large sweet potatoes)
- In a large skillet over medium heat, add the olive oil and ground beef. Season with salt and pepper. Cook, breaking up, until the beef is no longer pink. Drain the excess fat from the pan and add the meat to your slow cooker.1 tablespoon extra virgin olive oil, 1 pound ground beef, 1/2 teaspoon salt, 1/4 teaspoon pepper
- Stir in the garlic, tomato sauce, chili powder, cumin, smoked paprika, chipotle peppers, black beans and sweet potatoes. Stir well. Place the lid on the slow cooker and set to low.2 cloves garlic, 8 ounces tomato sauce, 2 tablespoons chili powder, 1 teaspoon ground cumin, 2 chipotle peppers in adobo sauce, 1 can black beans, 4 cups sweet potato, 1/2 teaspoon smoked paprika
- Cook for at least 6 hours. The chili will be thick and hearty.
- Serve topped with diced avocado, shredded cheese, sour cream and/or roasted corn, if desired.
Tips and Techniques
- For a less spicy chili, remove the seeds from the chipotle peppers.
- If using a multi-cooker, like an Instant Pot, you can brown the beef in the pot using the sauté function. This recipe has not yet been testing using the Instant Pot as a pressure cooker, but will most likely need an added cup of beef stock to do so.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.