Slow Cooker Bean & Sweet Potato Chili

slow cooker sweet potato chili

I am so excited to share this delicious, full-body warming slow cooker chili I concocted the other day. While this chili just so happens to be vegetarian/vegan/gluten-free, you won’t notice or mind.

My husband doesn’t typically have a “where’s the beef?” attitude, but he certainly wouldn’t turn down a juicy loaded burger or put a stop to our skewered-meat Brazilian churrascos (barbecues) every summer. So he’s been an exceptional trooper as I’ve begun to lean our family towards a “less-meat” lifestyle. I pushed us both a bit out of our comfort zone the other day when I made tofu meatballs (more specifically, Buddha’s Jewels, straight from a copy of New Recipes from Moosewood Restaurant that a friend had lent me). Not bad!

buddha's jewels

Buddha's Jewels: a little out of our comfort zone, but not bad!

Why am I mentioning all of this? Because this chili is all over your comfort zone. This chili is so comfortable, you will be thinking about it when you’re away from it and smelling it when you’re close to it. Justin gobbled this right up and had seconds, along with Sophia who literally cried when her first bowl was gone.  #itssogoodicouldcry.

Slow Cooker Bean & Sweet Potato Chili

Makes about 4 large servings


  • 1 tbsp olive oil
  • 1 large sweet onion, sliced
  • 2 cloves garlic, chopped
  • 1 4 oz can fire roasted green chiles
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 3-4 cups vegetable broth (1 carton if store-bought)
  • 2 medium sweet potatoes, peeled and cut into 1" pieces
  • 1 cup dried kidney beans, soaked overnight
  • 3 corn tortillas, cut into 1/2" slices
  • 1 cup shredded cheddar (optional)
  • a dollop of sour cream (optional)


  1. Saute onion, garlic and green chiles in olive oil for 5 minutes.
  2. Stir in spices and cook another minute.
  3. Add sweet potato to base of slow cooker, followed by onion mixture on top.
  4. Add beans and 3 cups broth on top. If the beans aren't covered, add more broth.
  5. Cook on low for 8 hrs
  6. Stir in tortillas 5 minutes before serving
  7. Optionally top individual servings with cheese and sour cream

While you can make this chili with a can of kidney beans, I loved the consistency of the pre-soaked dried beans once they had cooked down all day. Not too mushy, not too hard.

Go ahead, meat-lovers. I challenge you to try this chili and tell me what you think!

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