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Slow-Cooker Spicy Sweet Potato Chili

1 review
Total Time
Prep: 20 min. Cook: 4 hours

By Taste Of Home Editorial Team

Recipe by jennifer butz, Atlanta, Georgia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 19, 2018

While this recipe contains no meat, it still has plenty of protein—plus vitamins and minerals. I love sweet potatoes, and they're even better mixed with black beans. Serve the chili with crackers or even spooned into tortilla shells (yes, I made sweet potato tacos out of this). —Jennifer Butz, Atlanta, Georgia

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Test Kitchen tip
  • Top with avocado or sour cream to soothe the heat.
    • Test Kitchen Approved

    Slow-Cooker Spicy Sweet Potato Chili

    1 review
    Prep Time 20 min
    Cook Time 4 hours
    Yield 4 servings

    Ingredients

    • 2 large sweet potatoes, peeled and cubed
    • 1 can (14-1/2 ounces) black beans, rinsed and drained
    • 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
    • 1 cup water
    • 1 tablespoon chili powder
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/4 cup minced fresh cilantro
    Text Ingredients

    Directions

    1. In a 3- or 4-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low until sweet potatoes are tender, 4-5 hours. Just before serving, stir in cilantro.

    Nutrition Facts

    1-1/2 cups: 300 calories, 1g fat (0 saturated fat), 0 cholesterol, 811mg sodium, 64g carbohydrate (21g sugars, 12g fiber), 9g protein.

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