Slow-Cooker Spicy Sweet Potato Chili

Total Time

Prep: 20 min. Cook: 4 hours


4 servings

Updated: 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
Slow-Cooker Spicy Sweet Potato Chili Recipe photo by Taste of Home


  • 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


  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.

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