Let Me Tell You About This Sweet Potato Chili (Storytime!)

You know those chilly evenings where you just can’t be bothered to hover near a stove? That’s when this slow cooker sweet potato chili comes to my rescue. First time I whipped this up was, I think, back when I’d lost power except for the kitchen circuit—classic. Tossed in what I had: a sad sweet potato, tinned beans, and a questionable bell pepper. My brother swore it wouldn’t end well (he’s obnoxiously picky), but we all ended up scraping the pot. Anyway, it’s kind of stuck since—whenever I want something hearty that makes the house smell like I know what I’m doing, this is it. Oh, and if you spill the chili powder like I did once, just embrace it—extra flavor, right?

Why You’ll Actually Want to Make This

I make this when I’ve got just enough energy to chop some veg and collapse onto the couch. My partner claims it’s the only vegetarian dish that doesn’t make him miss meat (he’s lying, but it’s a compliment?). And—honestly—the leftovers are somehow better the next afternoon (if you’re lucky enough to have leftovers; in my house, that’s rare). Another plus: you can just chuck everything in, forget about it, and get back to scrolling aimlessly on your phone or tackling laundry. I used to dread chopping onions—now the slow cooker does most of the heavy lifting. Wins all around. (Oh! It makes the kitchen smell insane. In the good way.)

What You’ll Need (And What I Swap Without Guilt)

2 big sweet potatoes, chopped, skins on or off (I leave skins on; less faff)
1 onion, diced—okay, I’ll admit, red or yellow, either is fine. Even used shallots in a pinch
1-2 bell peppers, whatever color you’ve got knocking around—green is my least fave, but use what you’ve got
3 garlic cloves, minced (Confession: garlic paste is totally fine, shh)
2 cans chopped tomatoes (I swear by Mutti but any brand your supermarket stocks is fine)
2 cans beans, drained and rinsed—black beans, kidney, or pinto; I really just use whatever’s lurking at the back
1 cup vegetable broth (or water plus half a stock cube—I always forget to buy broth)
2 heaping tablespoons chili powder (Or less if you’re scared—I sometimes go wild with smoked paprika too)
1 teaspoon cumin (Gran used to insist on whole seeds, but honestly ground works)
1/2 teaspoon smoked paprika
1 teaspoon salt (see below for my sodium rants)
Black pepper, to taste (I never measure this. Sorry.)
Optional: a handful fresh coriander/cilantro, a little lime, shredded cheese, sour cream—totally up to you

Here’s How I Throw It All Together

First things first: prep your veggies. Chop those sweet potatoes (no shame in laggy cubes, just get ‘em roughly the same size), dice your onion and bell pepper, and smash the garlic. Sometimes I just whack the garlic cloves flat with the knife if I’m in a rush.
Throw it all into the slow cooker—literally just toss them in. No sautéing. Unless you want to; sometimes I do onions first for ~fancy~ caramelization but mostly I can’t be bothered. Add the drained beans, tomatoes, broth, all the spices, and a good pinch of salt and pepper.
Give everything a hearty stir. Does it look a bit like a chunky tomato mess? Don’t fret, it always looks weird before it cooks.
Put the lid on. Set your slow cooker to low for 7-8 hours or high for 4ish hours. I tend to go low because it makes the flavors sing—but if you’re hangry, high is fine. You do you.
This is where I usually sneak a taste about halfway through (cooks privilege). Adjust seasoning if you want. Or just give it another stir and leave it be.
Once the sweet potatoes are nice and soft (poke with a fork; if it goes in easy, it’s done), it’s ready! Sometimes the chili looks a bit runny—just leave the lid off for the last 20 mins if you want it thicker.
Ladle into bowls. Top with whatever you fancy. Eat immediately, try not to burn your tongue (I fail at this every single time).

Little Notes and Honest Discoveries

If you forget to rinse your beans—trust me, everything will look browner but it’s still good. Less washing up anyway.
I accidentally added cinnamon once. It was… interesting. Not bad, but also not winning any prizes.
Chili always seems to taste better the next day; maybe it’s just my imagination?
No cilantro? No worries, a squeeze of extra lime wakes things up.

Fun Experiments—What Worked and What Didn’t

Added quinoa: Actually, not bad! You can toss in about a half-cup an hour before it finishes (but check your liquid; mine got a bit stodgy once)
Used butternut squash: Works just as well as sweet potatoes, maybe even better (but don’t tell the recipe police)
Threw in frozen corn once: Yup, pretty good.
Used maple syrup for sweetness: Not my best idea, oddly enough. Just… stick to the basics.

Kit You’ll Need (And Some Cheeky Workarounds)

Slow cooker—mine is a basic no-brand one (I wish I had this fancy version but honestly anything that heats will work)
Chopping board and knife (confession: I’ve used a bread knife in the past—don’t recommend)
Can opener (or, if you lose yours like I do, a sturdy spoon… sort of works. Kind of dangerous? Yes.)

Storing Leftovers (If Miraculously There’s Any Left)

Supposedly this keeps in the fridge three-ish days in an airtight container, and you can freeze it up to two months—just defrost overnight and reheat gently. But honestly, I can’t remember it ever lasting longer than Friday lunch in our house. It disappears fast (the kids sneak extras behind my back, I swear).

How We Serve It (Or: Our Chaotic Table Ritual)

Bowl it up, top with shredded cheddar (sometimes I forget), maybe a dollop of Greek yoghurt or sour cream if you’re feeling bougie. My uncle insists on a handful of crunched tortilla chips for every single bite. Don’t ask me why, but it works. Sometimes someone will pile it on top of rice—or get all fancy with a fried egg on top (try it, trust me).

Mistakes I’ve Learned From (So You Don’t Have To… Probably)

I once tried to cook this on the stove instead, cranking the heat to “power mode” (as my oven calls it)—ended up scorched. Stick with low and slow if you can.
Don’t over-stir after adding the sweet potatoes; they get mushy, and not in a good mashed-potato kind of way.
Taste before adding extra salt! Broth cubes are sneaky salty sometimes.

Questions I Get All the Time (And a Bit of a Rant)

Can I use other beans? Yup. Whatever you’ve got is fine—even chickpeas. Beans are beans, says me.
Is it kid-friendly? I keep the chili powder light for the littles, but you can always add more at the table (or serve with lots of cheese to calm the heat; learned this from my friend Jess, who does amazing veggie chilis).
Do I have to peel the sweet potatoes? Nah. I never do unless they look a bit rough. Skins get nice and soft anyway.
Can I double this recipe? Probably; just cross your fingers the slow cooker can handle it. Might take an extra 30 minutes or so to heat through.
Is it spicy? Just depends. Mine sometimes turns out mild, sometimes fire-breathing—depends if I read the labels right (I don’t always…)

This chili has sort of become my culinary security blanket. Maybe one day I’ll actually measure things as I go, but honestly, the throw-it-all-in method has never failed me. And if you want more slow cooker inspo, check out this list of recipes I bookmark every winter—just don’t blame me if you lose an afternoon to food daydreaming.

Slow Cooker Sweet Potato Chili