Crock Pot Sweet Potato Chili – a super easy and healthy vegetarian meal that can be thrown together in minutes!
Just add everything to the crock pot, set the timer, and go about your day.
This healthy family dinner pretty much makes itself!
It’s the perfect hot comfort food for hibernating inside during a snowstorm… like the one we experienced on the East Coast this past weekend.
On Saturday I was outside for a grand total of 10 minutes—just long enough to experience the 30-mph winds blowing sheets of snow into my face until my cheeks and nose turned the color of Taylor Swift’s lipstick.
#paleskinproblems
I’d much rather be inside, snuggled up with blankets, a chocolate mug cake, and Netflix and chili.
(Netflix and Chili… see what I did there???)
You can easily vary the recipe by substituting what you have on hand – I used chickpeas and zucchini this time, but sliced carrots and black beans would also be delicious.
Feel free to add corn, cauliflower, peas, or even butternut squash if you wish. The slow cooker does all the work for you!
Crock Pot Sweet Potato Chili
Ingredients
- 24 oz sweet potato, cubed small (4 medium)
- 2 cups diced onion
- 3/4 cup cubed zucchini or carrot
- 2 cans (32 oz total) beans, drained and rinsed
- 2 cans (28 oz total) diced tomatoes
- optional 1 tbsp olive oil
- 1 cup water
- 2 tsp orange zest
- 1 tsp salt
- 1 1/2 tbsp chili powder
- 1 tsp ground cumin
Instructions
- Grease your slow cooker, and place the sweet potatoes in the bottom. Stir in all other ingredients, then cover and turn the slow cooker on high. Cook 20 minutes, then stir and turn the slow cooker to low. Cook 3 hours or until sweet potatoes are soft and chili is flavorful. If your machine has a warm setting, use this setting until ready to serve.View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
.
.
.
Trending Recipes Right Now:
.
Lauren says
Yum this looks so good! I love chili! I’ve never added sweet potato, but I think it’s a great idea! Do you think I can make this in a regular pot? I don’t have a slow cooker.
Chocolate Covered Katie says
I actually developed today’s recipe after readers kept asking f they could make my original sweet potato chili recipe in a crock pot… So for those who don’t have a crock pot, just make the original version instead. In terms of ingredients and taste, they are very similar:
https://chocolatecoveredkatie.com/2012/01/05/sweet-potato-chili/ 🙂
Lauren says
Great thanks!
Cassidy says
Sounds delicious! Love the idea of adding orange zest.
Lauren says
Yum!!! I would have to do black beans though, I LOVE black beans + sweet potato! 😀
Marina @ A Dancer's Live-It says
This is totally my go-to comfort food. 🙂 Thanks for sharing Katie!! I’m definitely Netflix and “Chili-ing” this weekend too 😉
Ellen @ My Uncommon Everyday says
Totally laughed at your #paleskinproblems. People always ask if I have a cold when I come inside. Nope, it’s just winter and my nose turns red. Call me Rudolph.
Aaaand this chili looks amazing. I’m obsessed with sweet potatoes, I just got a crockpot, and the addition of orange zest sounds super interesting!
Ck says
This is one of my favorite recipes of yours. I put it in the crockpot years ago just to try it because I was having a New Year’s Eve party and had to work all day. It was such a hit. Every time I’ve made it for company since then someone always asks for the recipe and then makes it over and over again too! Love it! So healthy and satisfying.
Lisa @ Chocolate Meets Strawberry says
This looks so incredibly rich and comforting! Nothing better than being able to leave your food to cook itself!!
Nina says
Made this for dinner. Delicious, easy and enjoyed by all.
Nancy Collins says
With Indian spices and tomato sauce, minus the zucchini and tomatoes, this is “Sweet Potato Chana Masala”, which I ate last week!
Sue says
I made this with butternut squash instead of sweet potatoes and black beans instead of garbanzo beans and it was great. I also used fire roasted tomatoes. This one’s a keeper.
Cassie Tran says
Great recipe for the winter! Looks so hearty and delicious!
Ana @ Ana's Rocket Ship says
I’m sorry that I can’t come out today people – I had to stay in and make sure the crock pot didn’t boil over…. and it takes so long to cook in there… Sorry I can’t come out where it’s cold…. 😀
CookieMonster says
Looking forward to making this in the morning. I got 2 lbs of fresh Roma tomatoes instead of canned, do I add a little more water?
I couldn’t find orange zest anywhere. Picked up dried orange peel instead, is that OK?
Thank you for sharing! Love your recipes!
Tracey says
This is a super old response but you get orange zest by buying an actual orange and grating the skin with a fine grater! But maybe the dried orange peels also worked for you?
Hope says
Would you be able to use dried beans instead of canned beans?
Jessie says
This is a great recipe! I switched up the beans for black beans and corn, threw in some taco seasoning, and let it cook all day. When it was done, we put them into tortillas and cooked them like enchiladas! It worked great!
KF says
This was SO GOOD! Easy and fun to make. My 14 year old son absolutely LOVED it. Thank-you!!
Jessica J says
I made a bunch of adjustments to this recipe to make sweet potato enchiladas! I substituted black beans and corn for the zucchini and white beans, used mild salsa instead of the diced tomatoes, let it cook all day, and then we stuffed the filling into tortillas, put it in the oven for 10 mins, and voila! Enchiladas! It was great and easy to make! For gluten free you can use corn tortillas, and if you aren’t vegan putting some shredded cheese on top works great too.
Jasmine says
I have made your original sweet pot chili in my crock pot for years! I love it! The meat-eaters in our house never miss the meat either! We crumble corn bread in it or eat it over fritos. Either way, thanks for a vegan, healthy, low calorie recipe that my whole family can enjoy!
Gayle says
Katie, thanks so much for all your recipes, and especially for this one! I’ve made your original black bean sweet potato chili recipe dozens of times! Genius! And everyone does want the recipe! Happy Thanksgiving!
Cathy says
CCK rarely disappoints, but this recipe did not turn out well for me. The yams were still tough, almost crunchy after 30 min on high, 3 hours on low, plus an additional 2 hours on high, and microwaving for 2 minutes (to reheat leftovers). I’m not sure if my crock pot is faulty or if the yams were supposed to be cooked previously. Also a bit much tomato for my taste.
Tracey says
My guess would be an issue with your crock pot. I’ve made this chili countless times and it has always turned out perfectly – if anything the potatoes accidentally get over cooked. Have you made anything else in your crock pot since? If you have and it turned out properly, then I’m not sure what happened here for you. CCK also has a stovetop version that might work better for you!
Catherine says
Looks delicious!! Has anyone made this with their instant pot? Thanks!!
Renee says
Wondering if anyone has ever made this recipe with meat in it? If so, what all did you add to it and how did it turn out? Thanks!
April says
I would totally add cooked ground turkey to this meal!
Angie says
This is cooking as I type this; looking forward to coming home after Saturday errands and a movie to a delicious dinner!
Jessie says
What size crockpot was used for this recipe? I have a 6 Quart and I’m wondering if I need to increase the ingredients (and then possibly cooking time also).
Pauline says
Made this last night – SO DELICIOUS, I made 1/3rd of recipe for 2 serves, I used chickpeas, cooked on stove top just put all ingredients in saucepan stirred to combine ingredients, & simmered for about 15 minutes, stirring occasionally, then served over steamed cauliflower with sour cream YUM…
CCK Media Team says
Thank you so much for making it!
Michele says
Hi Katie, thanks for this recipe! Would I be able to use dried black beans here?