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Slow Cooker Hearty Sweet Potato Chili

Thick, hearty, and full of flavor. This recipe is perfect for your next fall get-together, whether you're social distancing with friends, cooking for your family, or watching football all Sunday, this recipe is a must.
5 from 1 vote
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Servings 6 people

Equipment

  • Crockpot® Slow Cooker

Ingredients
  

  • 1 (28 oz) can diced tomatoes
  • 1 cup tomato sauce
  • 1 cup vegetable broth
  • 1 (16 oz) can pinto beans drained and rinsed
  • 1 (16 oz) can great northern beans drained and rinsed
  • 1 (16 oz) can black beans drained and rinsed
  • 1 (16 oz) can kidney beans drained and rinsed
  • 2 small sweet potatoes peeled and chopped small (about 4 cups)
  • 1 white onion peeled and chopped (about 1 cup)
  • 3 cloves garlic minced
  • 1 tbsp brown sugar
  • 1 tbsp cumin
  • 2 tbsp chili powder
  • 1/4 tsp ground black pepper
  • 2 tsp garlic salt
  • 1 serrano pepper minced (optional - omit or replace with favorite pepper if you don't like spice)
  • 1 batch cashew cream for topping
  • 1 tbsp minced fresh parsley for topping

Instructions
 

  • Add all ingredients to your slow cooker. Let cook for at least four (4) hours on high (if you are using The Crockpot MyTime™ Slow Cooker, program it to soup / half pot / the time you wish for it to be ready).
  • While the chili is cooking, make our cashew cream recipe found here. Chop the parsley.
  • Once the chili is ready, serve with a dollop of cashew cream and a sprinkle of chopped parsley.
Keyword beans, chili, crockpot, dinner, fall, recipe, slowcooker, vegan, veggies