Best 2 Slow Cooker Spicy Sweet Potato Chili Recipes

Indulge in a culinary journey with our collection of tantalizing slow-cooker spicy sweet potato chili recipes. These delectable dishes offer a harmonious blend of sweet, savory, and zesty flavors, catering to a range of preferences. Discover a symphony of textures, from tender sweet potatoes to succulent chicken or hearty beans, all simmering in a rich, aromatic broth. Whether you're seeking a vegetarian delight or a protein-packed feast, our diverse recipes will satisfy your cravings. Prepare to relish the warmth and comfort of these slow-cooked chili creations, perfect for cozy gatherings or leisurely weekend meals.

Here are our top 2 tried and tested recipes!

SLOW COOKER SPICY SWEET POTATO CHILI

Slow Cooker Spicy Sweet Potato Chili image

While this recipe contains no meat, it still has plenty of protein-plus vitamins and minerals. I love sweet potatoes, and they're even better mixed with black beans. Serve the chili with crackers or even spooned into tortilla shells (yes, I made sweet potato tacos out of this). -Jennifer Butz, Atlanta, Georgia

Provided by Taste of Home

Categories Lunch

Time 4h20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 large sweet potatoes, peeled and cubed
1 can (14-1/2 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
1 cup water
1 tablespoon chili powder
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup minced fresh cilantro

Steps:

In a 3- or 4-qt. slow cooker, combine first 9 ingredients. Cook, covered, on low until sweet potatoes are tender, 4-5 hours. Just before serving, stir in cilantro.

Nutrition Facts : Calories 300 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 811mg sodium, Carbohydrate 64g carbohydrate (21g sugars, Fiber 12g fiber), Protein 9g protein.

SLOW COOKER SPICY BLACK BEAN AND SWEET POTATO CHILI

Slow Cooker Spicy Black Bean and Sweet Potato Chili image

This nourishing, smoky vegan chili is perfect for cold weeknights. Mix everything in the slow cooker before the chaos of the day begins, then just toss in some frozen corn a few minutes before you're ready to eat. As with any chili, toppings go far. Feel free to throw on what you have and what sounds good, like tortilla chips, cilantro or vegan cheese. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor - which plays well with the orange juice in the chili - choose unrefined or virgin coconut oil. For a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the stovetop version of this recipe here.)

Provided by Sarah DiGregorio

Categories dinner, weekday, soups and stews, main course

Time 8h15m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1/2-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
3/4 cup orange juice
1/4 cup coconut oil or vegetable oil
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
2 packed tablespoons light brown sugar
Juice of 1 lime (about 1 1/2 tablespoons)
6 garlic cloves, smashed and roughly chopped
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
Kosher salt and black pepper
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping

Steps:

In a 6- to 8-quart slow cooker, combine the sweet potatoes, black beans, tomatoes, orange juice, oil, chipotles and adobo sauce, brown sugar, lime juice, garlic cloves, and dried spices. Stir in 2 teaspoons salt, a generous amount of pepper and 1 cup water. Cook on low until the sweet potatoes are tender, about 8 hours. The chili holds well on the warm setting.
Just before serving, stir in the corn and let it warm through, about 5 minutes. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

Tips:

Prep Ahead: Save time by chopping and prepping your ingredients the night before.
Choose Sweet Potatoes Wisely: Opt for firm and brightly colored sweet potatoes for the best flavor and texture.
Spice It Up: Adjust the amount of chili powder and cayenne pepper to suit your desired spice level.
Beans or Lentils: For a protein boost, add a can of black beans, kidney beans, or lentils to the chili.
Veggies Galore: Feel free to add other veggies like chopped bell peppers, corn, or zucchini to make it even more colorful and nutritious.
Top It Off: Garnish your chili with sliced avocado, cilantro, sour cream, or shredded cheese before serving.

Conclusion:

This hearty and flavorful slow-cooker spicy sweet potato chili is a perfect meal for busy weeknights or cozy weekends. The combination of sweet potatoes, black beans, and spices creates a rich and satisfying dish that's sure to warm you up from the inside out. Plus, it's a great way to sneak in some extra veggies into your diet.