Best Ever Crockpot Chili with Sweet Potatoes & Black Beans (Easy Dinner!)
There is nothing quite like the smell of a hearty dinner simmering on a cold afternoon. I first made this Crockpot Chili with Sweet Potatoes & Black Beans for a particularly rainy Sunday family dinner, and it instantly became a core memory.
My grandmother always used to say that the best food requires patience, but sometimes, life demands an easy dinner solution! This recipe gives you the deep, complex flavor of true comfort food without needing hours of active stirring.
It’s truly the perfect dump-and-go meal. This tested, family-favorite recipe is healthy, packed with flavor, and guarantees warm bowls and happy faces, making weeknights infinitely easier.
Why You’ll Love This Recipe
❤️ Simply the Best: This isn’t just chili; it’s a perfect blend of smoky heat and natural sweetness from the potatoes.
- Maximum Flavor, Minimal Effort: The slow cooker does all the work, deepening the spices and softening the sweet potatoes beautifully.
- Healthy & Satisfying: Packed with fiber, protein, and healthy vegetables, this chili is surprisingly wholesome.
- Budget-Friendly: Made mostly with pantry staples, this is an economical meal that feeds a crowd.
- Freezes Like a Dream: Perfect for batch cooking and meal prepping throughout the season.
What You Need
You only need a few simple pantry staples for this recipe! The combination of classic chili spices, hearty beans, and the unexpected sweetness of the potato makes this truly unique.
Check the full printable recipe card below for detailed measurements and exact ingredient lists.
Expert Tips for Perfect Chili
đź’ˇ Pro Tip: Browning your ground meat before adding it to the Crockpot is the single best way to deepen the flavor base.
- Don’t Skip the SautĂ©: SautĂ©ing the onion and garlic quickly before adding the meat enhances their aroma and flavor significantly.
- Chop Evenly: Make sure your sweet potato chunks are roughly the same size (about 1-inch cubes) so they cook evenly and become tender simultaneously.
- Hold the Salt: Wait until the very end to season with salt. The liquid reduces in the slow cooker, concentrating the flavors, which can make it too salty if added too early.
- Thicken if Needed: If your chili is too watery, remove the lid for the last 30 minutes of cooking on high to allow some moisture to evaporate.
Variations & Substitutions
This recipe is incredibly flexible! Feel free to mix and match ingredients based on what you have on hand.
- Make it Meatless (Vegan/Vegetarian): Omit the ground beef entirely. Add an extra can of black beans or kidney beans, or substitute with 1 cup of brown or green lentils.
- Protein Swap: Use ground turkey, ground chicken, or even cubed chuck roast instead of ground beef.
- Spice Level: If you prefer more heat, add a diced jalapeño (seeds removed) or a dash of cayenne pepper. For less heat, reduce the amount of chili powder slightly.
- Extra Veggies: Stir in a bag of frozen corn during the last hour of cooking, or add diced zucchini or bell peppers at the start.
Storage & Freezing
Chili is arguably even better the next day, once the flavors have had time to fully marry!
Refrigeration: Store leftover chili in an airtight container in the fridge for up to 4 days.
Freezing: This chili freezes beautifully. Cool completely, then transfer to freezer-safe containers, leaving about an inch of headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
FAQ
Is it necessary to brown the ground beef first?
Yes, while technically you can skip it in some slow cooker recipes, browning the beef locks in flavor and prevents the chili from having a pale, boiled meat texture. It is highly recommended!
Why are my sweet potatoes still hard?
This usually happens if they were cut too large or if your slow cooker runs a little cooler. Ensure they are cut into 1-inch cubes. If they are still hard at the end of the cooking time, continue cooking on high for another 30–60 minutes until fork-tender.
Can I make this in an Instant Pot (Pressure Cooker)?
Absolutely! Sauté the meat, onions, and garlic using the Sauté function. Add the remaining ingredients (reduce the broth slightly). Cook on High Pressure for 20 minutes, followed by a 10-minute natural pressure release.
Thank you for stopping by! If you make this delicious, easy chili, be sure to leave a review and tell me what toppings you chose. Pin this recipe for later and enjoy the easiest comfort meal you’ll ever make!
Easy Crockpot Chili with Sweet Potatoes & Black Beans
Ingredients
- 1 lb ground beef or turkey
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and cubed (1-inch pieces)
- 2 (15 oz) cans black beans, rinsed and drained
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes, undrained
- 1 cup beef broth
- 3 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp smoked paprika
- 1/2 tsp salt, plus more to taste
Instructions
- Step 1 Brown the ground beef, onion, and garlic in a skillet until cooked through. Drain any excess grease.
- Step 2 Transfer the meat mixture to the crockpot.
- Step 3 Add the cubed sweet potatoes, rinsed black beans, crushed tomatoes, diced tomatoes, beef broth, chili powder, cumin, and smoked paprika to the crockpot. Stir well to combine.
- Step 4 Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the sweet potatoes are tender.
- Step 5 Stir in the salt (or more, to taste). Serve hot with your favorite toppings.
Ingredients
- 1 lb ground beef or turkey
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and cubed (1-inch pieces)
- 2 (15 oz) cans black beans, rinsed and drained
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes, undrained
- 1 cup beef broth
- 3 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp smoked paprika
- 1/2 tsp salt, plus more to taste
