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Slow Cooker Sweet Potato Chili

Kathy and Chris are delighted to welcome our newest guest contributor to Food Sharing Network, nephew Michael Mathieu. Let the record show – Mike is a novice cook who knows how to get results.

Slow Cooker Sweet Potato Chili


Time for Slow Cooker Sweet Potato Chili.

Yield: About 6 large bowls

The Basics:

  • 28 ounce can diced tomatoes
  • 23 ounce can tomato sauce
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 2 large sweet potatoes, peeled and chopped into 1″ pieces
  • 1 medium onion, coarsely chopped
  • 2 cloves garlic, minced
  • 2 15 ounce cans kidney beans, drained
  • 1 cup frozen corn, thawed
  • 1 lb ground beef sirloin
  • 1 cup chicken/vegetable broth

Roast the corn until most pieces have a dark/charred corner, either in your slow cooker, if it has that function, or on the stovetop. A dry pan or pot works best. Set aside corn and brown the meat (in slow cooker or on stove top).

Combine all ingredients in the base of your slow cooker and stir to mix well. Cook on low for 8 hours or high for 4 hours with lid on.

Extra info:

• I generally use extra (~3) large sweet potatoes, but doing that fills the slow cooker to the very brim.

• Excellent with Parmesan cheese and crackers.

• I constantly change whether the lid is on or off depending on how watery the chili is. If too watery with about 2-3 hours left, I will take lid off. Keep checking to make sure chili doesn’t try out. Add water if it gets too dry.

To read about the origins of chili, visit the source of this recipe, a Nomads Dream.

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