Healthy Crockpot Sweet Potato Chili

Name: Healthy Crockpot Sweet Potato Chili
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings
Ingredients: 2 large sweet potatoes, peeled and diced; 1 can (15 oz) black beans, rinsed and drained; 1 can (15 oz) kidney beans, rinsed and drained; 1 can (14.5 oz) diced tomatoes; 1 cup vegetable broth; 1 onion, chopped; 2 cloves garlic, minced; 1 bell pepper, diced; 2 teaspoons chili powder; 1 teaspoon cumin; Salt and pepper to taste; Optional toppings: avocado, cilantro, lime

Highlighted under: Smart Food

I love making this Healthy Crockpot Sweet Potato Chili on busy days when I want something nutritious and filling without too much effort. With its blend of sweet potatoes, beans, and vibrant spices, it not only warms me up but also keeps my family satisfied. The best part? It cooks slowly in the crockpot, allowing all the flavors to meld beautifully. This recipe is perfect for meal prepping as well, so I can enjoy tasty leftovers throughout the week!

Created by

Ivy Sanderson

Last updated on 2026-01-05T17:33:34.710Z

I remember the first time I made this Healthy Crockpot Sweet Potato Chili. It was a chilly fall day, and I needed something hearty yet healthy. As the ingredients simmered away, the house filled with an enticing aroma that had my family eagerly waiting for dinner. The combination of spices and sweetness from the potatoes created a wonderful balance that made this chili instantly memorable.

Over time, I've adjusted the spices to suit our tastes and added more veggies for extra nutrition. For a unique twist, I've even experimented with different beans. It's a recipe that invites creativity while remaining comforting and satisfying every time we make it.

        Why You Will Love This Recipe
        Packed with vitamins and minerals from sweet potatoes and beans
Rich, savory flavors with a hint of natural sweetness
Easily adaptable with your favorite spices and vegetables

      

Understanding the Ingredients

Each ingredient in this Healthy Crockpot Sweet Potato Chili serves a distinct purpose that contributes to the dish’s overall satisfaction. Sweet potatoes are not only the star of the show but also bring natural sweetness and creaminess that balances the savory spices. Loaded with vitamins, they help enhance both the flavor and nutritional profile of the chili. The addition of black and kidney beans offers plant-based protein, which enriches the chili’s texture while keeping it filling and hearty.

The diced tomatoes add acidity, which brightens up the chili and counterbalances the sweetness of the sweet potatoes. Using canned tomatoes makes the recipe simpler, but for an added layer of flavor, you can choose fire-roasted tomatoes. They introduce a subtle smoky element that pairs beautifully with the chili powder and cumin, deepening the overall flavor profile. Don’t shy away from adjusting the ratio of tomatoes to beans if you prefer a soupier or heartier consistency.

Cooking Techniques for Optimal Flavor

When cooking this chili in the crockpot, it’s crucial to layer the ingredients properly. Placing the sweet potatoes at the bottom ensures they are fully submerged in the liquid, which encourages even cooking. Stirring the mixture before setting it to low can help to distribute the spices evenly, enhancing the flavor. Timers can vary, so occasionally checking at the 4-hour mark can help you gauge the sweetness and tenderness of the sweet potatoes.

To avoid a watery consistency, make sure not to overpower the broth; you can always start with less liquid and add more if you feel it needs it during cooking. When the chili is finished, it should be thick and hearty, with sweet potatoes that easily mash with a fork. If you discover your chili is too thick, a splash of vegetable broth just before serving can help achieve the desired texture.

Ingredients

Ingredients for Sweet Potato Chili

2 large sweet potatoes, peeled and diced
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) kidney beans, rinsed and drained
1 can (14.5 oz) diced tomatoes
1 cup vegetable broth
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, diced
2 teaspoons chili powder
1 teaspoon cumin
Salt and pepper to taste
Optional toppings: avocado, cilantro, lime

Instructions

Prepare the Ingredients

Begin by chopping the sweet potatoes, onion, garlic, and bell pepper. Rinse and drain the black and kidney beans. This prep helps the cooking process go smoothly.

Combine Everything in the Crockpot

Add the sweet potatoes, beans, diced tomatoes, broth, onion, garlic, bell pepper, chili powder, cumin, salt, and pepper to the crockpot. Stir well to combine all the ingredients evenly.

Cook the Chili

Cover the crockpot and set it to low. Let it cook for about 6 hours, or until the sweet potatoes are tender and the flavors have melded together nicely.

Serve and Enjoy

Once it's ready, give the chili a good stir and taste for seasoning. Serve hot with your favorite toppings like avocado or lime juice for added freshness.

Pro Tips

For enhanced flavor, consider adding a teaspoon of smoked paprika or a pinch of cayenne pepper for heat. This chili also freezes well, so feel free to make a large batch and store leftovers for a quick meal later!

Meal Prep and Storage Tips

This chili is perfect for meal prepping as it maintains flavor well during storage. You can make a large batch in the crockpot and portion it into individual containers for easy lunches or dinners throughout the week. Simply cool the chili down to room temperature before sealing it in airtight containers, then refrigerate for up to 4 days. If you’d like to keep it longer, this chili freezes wonderfully; just make sure to leave a bit of space at the top of the container, as it will expand while freezing.

When reheating, you can do so on the stovetop over medium heat or in the microwave. If it has thickened during storage, adding a little water or vegetable broth while reheating can bring it back to its intended consistency. The flavors may even deepen after a day or two in the fridge, making leftovers just as enjoyable as the fresh batch.

Serving Suggestions and Variations

Serving this chili is all about toppings; I love adding sliced avocado, fresh cilantro, and a squeeze of lime for brightness. For extra richness, consider dolloping some Greek yogurt or sour cream on top, which also provides a cooling contrast to the spices. If you enjoy heat, sprinkling some chopped jalapeños or a dash of hot sauce can elevate the flavor profile, making each bowl uniquely yours.

Feel free to experiment with different vegetables based on what you have at hand. Chopped zucchini, corn, or even spinach can be excellent additions. Simply chop these ingredients into similar sizes as the sweet potatoes. Adding them in the last hour of cooking will ensure they maintain their texture while fully blending with the flavors of the dish.

Questions About Recipes

→ Can I add meat to this chili?

Yes, you can add ground turkey or beef for a heartier version. Just brown the meat before adding it to the crockpot.

→ How long does this chili last in the fridge?

Stored in an airtight container, it will last up to 5 days in the fridge.

→ Can I use frozen sweet potatoes?

Absolutely! Just add them directly to the crockpot, but adjust the cooking time slightly as they may need a little longer to cook through.

→ Is this chili gluten-free?

Yes, all the ingredients used are gluten-free, making it a perfect option for those with gluten sensitivities.