Slow Cooker Sweet Potato Chili with Ground Beef

This Sweet Potato Chili gets all its flavor from a low and slow cook, chipotle peppers, and ground beef. Black beans and sweet potatoes are the perfect protein packed pairing which make this comfort food extra hearty and filling for those long cold winter nights ahead.

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This is one of those comfort food recipes which gets its deep, delicious flavor by using a slow cooker to do a low and slow cooking method.

You can prep it in the morning, set your slow cooker for the day, and return for dinner to be ready to eat in the evening.

A lot of sweet potato chili recipes are vegetarian, but this one includes ground beef and black beans as well for added protein, heartiness, and flavor.

The addition of chipotle peppers and adobe sauce adds smokiness to this dish too. This recipe is naturally gluten free, and you may adjust the spiciness level to make it kid friendly.

Pumpkin Chili is another fun spin to put on this comforting dish. If you find that you enjoy the nourishing combination of sweet potatoes and black beans in this chili recipe, checkout my recipe for Vegetarian Sweet Potato Black Bean Tacos.

Why This Recipe Works

Making Sweet Potato Chili is easy – you can even prep it in the morning.

This dish is flavorful and filling thanks to the addition of black beans with extra protein.  

This recipe is gluten free and kid friendly too.

How To Make Sweet Potato Chili

Ingredients

• Sweet Potatoes
• Ground Beef
• Black Beans
• Chipotle Peppers in Adobo Sauce
• Tomato Sauce
• Garlic
• Spices: chili powder, cumin and smoked paprika
• Not Shown: olive oil, salt and pepper.

The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.

Prep!

To prepare, you will need to peel and cut your sweet potatoes into bite-size cubes. Mince the garlic and chipotle pepper. Drain and rinse the black beans.

Chef’s Tip: removing the seeds from the chipotle peppers will greatly reduce the amount of spiciness if a milder chili is preferred. 

Create!

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 mixture to your slow cooker.

Chef’s Tip: if using a multi-cooker, like an Instant Pot, you can brown the meat in the pot using the sauté function.

Add the garlic, tomato sauce, chili powder, cumin, smoked paprika, 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 or until the sweet potatoes are fork-tender. The chili will be thick and hearty.

Present!

Serve the chili in individual bowls. Top 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.

FAQ’s

Is Chili Better In A Slow Cooker?

Chili always tastes best when cooked low and slow to allow for the flavors to all meld together. If you are short on time, chili can be made on the stovetop and often can even be made in a pressure cooker.

More Chili Recipes

Instant Pot Smoky Beef Chili

Instant Pot Smoky Beef Chili is loaded with ground beef, kidney beans, and smoked paprika to give it a unique flavor you will love. It’s ready in less than an hour, but tastes as if it’s been simmering all day.

Get The Recipe

Instant Pot Turkey Chili

Instant Pot Turkey Chili is an easy-to-make, mild, family-friendly recipe. It’s a healthy comfort food that you can easily modify to suit your own tastes.

Get The Recipe

White Turkey Chili

White Turkey Chili is a really quick and easy, hearty recipe that is just loaded with flavor. It’s a great way to use leftover turkey from Thanksgiving. The instructions include both spicy and mild variations.

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Print

Slow Cooker Sweet Potato Chili

This Sweet Potato Chili gets all its flavor from a low and slow cook, chipotle peppers, and ground beef. Black beans and sweet potatoes are the perfect protein packed pairing which make this comfort food extra hearty and filling.

Course Main Dish, Soup

Cuisine American, Beef

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6 servings

Calories 308kcal

Author Lauren Harris

Ingredients

• 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)

Instructions

• 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.

Notes

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.

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 308kcal | Carbohydrates: 33g | Protein: 21g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 599mg | Potassium: 881mg | Fiber: 8g | Sugar: 6g | Vitamin A: 13873IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 4mg