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Slow Cooker Spicy Sweet Potato Chili

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
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    4 servings


  • 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


  • In a 3- or 4-qt. slow cooker, combine 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.

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    • Gail
      Oct 18, 2020

      Sorry, this recipe is pretty crude. I followed it as written and what you get is some chunks of cooked sweet potato swimming in a watery tomato sauce with some black beans floating around. The ingredients don't blend to create something new. It is far too watery to use as a taco or burriot filling; you would have to drain off the sauce. Sorry, I was so ready to like this as I love black beans and sweet potatoes