Okay, picture this: a cozy evening with the smell of simmering spices filling the air, while your slow cooker gently bubbles away in the kitchen. This beef and sweet potato chili is exactly that kind of meal — a warm hug in a bowl that’s ridiculously easy to make. Sweet potatoes add a subtle sweetness and creamy bite that perfectly balances the rich, savory beef and spices. And because it cooks low and slow, all those flavors get to know each other really well, creating a chili that’s deep, comforting, and downright addictive. Trust me, once you try this, your slow cooker will officially become your best kitchen buddy!
Quick Facts
Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 6 hours (low) or 3 hours (high)
Total Time: About 6-7 hours
Ingredients
For the Main Dish:
1 lb ground beef (85% lean)
2 medium sweet potatoes, peeled and diced (about 2 cups)
1 medium onion, chopped
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 cup beef broth
2 tbsp tomato paste
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
½ tsp salt (adjust to taste)
¼ tsp black pepper
1 tbsp olive oil
How I Make It
Step 1:
Start by heating the olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it up with your spoon, and cook until it’s nicely browned and no longer pink, about 5-7 minutes. This browning step adds so much flavor, so don’t rush it!
Step 2:
Add the chopped onion and minced garlic to the skillet. Cook for another 3-4 minutes until they soften and smell amazing. Then stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Toast the spices with the beef and onions for 1 minute to really wake them up.
Step 3:
Transfer the beef mixture to your slow cooker. Add the diced sweet potatoes, kidney beans, black beans, diced tomatoes (with their juice), and beef broth. Give everything a good stir to combine.
Step 4:
Cover and cook on low for 6 hours, or on high for about 3 hours. The sweet potatoes should be tender but not mushy, and the flavors will have melded beautifully.
Step 5:
About 15 minutes before serving, taste and adjust seasoning with extra salt, pepper, or chili powder if you want a little more kick.
Step 6:
Ladle into bowls and garnish as you like — I love a dollop of sour cream, some shredded cheddar, and a sprinkle of fresh cilantro for that bright pop.
Variations & Tips
Swap ground beef for turkey or chicken for a lighter chili.
Use diced butternut squash or pumpkin instead of sweet potatoes for a seasonal twist.
Add a chipotle pepper in adobo for smoky heat.
If you like it thicker, mash some sweet potatoes into the chili at the end.
Double the recipe and freeze leftovers in portioned containers for easy meals later.
How I Like to Serve It
This chili is perfect for chilly weekend dinners, game day snack spreads, or even a casual potluck. Serve it with warm cornbread or tortilla chips, maybe a fresh green salad on the side, and you’re golden. It’s also fantastic with avocado slices and a squeeze of lime if you want to brighten things up.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove or microwave, adding a splash of broth if it’s too thick.
Closing: This slow cooker beef and sweet potato chili is my go-to for busy days because it blends comfort, ease, and bold flavors all in one hearty bowl — you’re going to love it!
