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Slow Cooker Hearty Sweet Potato Chili

2.99 from 214 votes
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.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 people
Course: Main Course
Ingredients Equipment Method

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

Equipment

  • Crockpot® Slow Cooker

Method
 

  1. 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).
  2. While the chili is cooking, make our cashew cream recipe found here. Chop the parsley.
  3. Once the chili is ready, serve with a dollop of cashew cream and a sprinkle of chopped parsley.