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A bowl of sweet potato chili garnished with cheese and green onion with a spoon in it.
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5 from 11 votes

Slow Cooker Sweet Potato Chili

Course Soup, Stew, & Chili
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 8 servings
Calories 356kcal
Author Kristine Underwood

Ingredients

  • 1 tsp olive oil
  • 1 onion (chopped)
  • 2 tsp garlic (minced)
  • 1 pound lean ground beef (or turkey)
  • 2 sweet potatoes (chopped)
  • 1 can crushed tomatoes (28 ounces)
  • 1 can tomato sauce (15 ounces)
  • 1 can diced tomatoes (15 ounces)
  • 2 cans chili beans in sauce (15 ounces)
  • 3 TBS chili powder
  • 1 tsp Italian seasoning
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 2 TBS white vinegar
  • 2 TBS honey

Instructions

  • In a frying pan over medium-high heat olive oil, sauté onion and minced garlic until fragrant and the onions are clear.
  • Add beef (or turkey), breaking it up, until browned and fully cooked. Drain off any excess fat, especially if you're not using lean ground beef.
  • In the crock of your Crock-pot add crushed tomatoes, tomato sauce, diced tomatoes, and chili beans and stir to combine.
  • Stir in vinegar, honey, spices, salt, and pepper.
  • Peel and chop sweet potatoes into 1/2 inch to 1 inch chunks and add to Crock-pot.
  • Finally, stir in the cooked meat, onion, and garlic mixture.
  • Cook for 2-3 hours on high or 4-6 on low, until sweet potatoes are tender.
  • Let cool for 10 minutes before serving. Garnish with grated cheddar cheese, green onion, and cornbread on the side.
Nutrition
Serving: 1 bowl | Calories: 356kcal | Carbohydrates: 47g | Protein: 20g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 1656mg | Potassium: 1426mg | Fiber: 10g | Sugar: 20g | Vitamin A: 9462IU | Vitamin C: 20mg | Calcium: 123mg | Iron: 6mg