Slow Cooker Beef and Sweet Potato Chili
A hearty, warming chili that combines lean ground beef with tender sweet potatoes, fire-roasted tomatoes, and warm spices like cumin and oregano. The slow cooking method allows flavors to meld and deepen, creating a rich, complex base. Perfect for weeknight dinners, meal prep, or casual gatherings where you want something satisfying and easy. This version stands out by incorporating sweet potatoes instead of beans, adding natural sweetness and substance while keeping preparation minimal.
Ingredients
- 2 pound lean ground beef
- 1 medium sweet or yellow onion, chopped
- 3 clove garlic, minced
- 5 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 ½ teaspoon dried oregano
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- 2 teaspoon salt
- 28 ounce crushed tomatoes, canned
- 14 ounce fire-roasted diced tomatoes, canned, undrained
- 2 medium sweet potatoes, peeled and cut into 0.5 inch dice
- avocado(optional)
- red onion, diced(optional)
- cilantro, fresh(optional)
Instructions
- 1
Heat a large nonstick pan over medium-high heat with cooking spray.
- 2
Add ground beef and crumble with a wooden spoon until cooked partway through.
- 3
Drain excess liquid or grease if needed using a spoon.
- 4
Add chopped onion and minced garlic, continue cooking until beef is no longer pink.
- 5
Stir in all spices until meat is evenly coated.
- 6
Transfer beef mixture to a lightly coated crockpot insert.
- 7
Add crushed tomatoes, fire-roasted diced tomatoes with liquid, and diced sweet potatoes to crockpot.
- 8
Stir to combine all ingredients.
- 9
Cover and cook on LOW for 6 to 7 hours or HIGH for 4 to 5 hours until sweet potatoes are tender.
- 10
Serve garnished with avocado slices, diced red onion, and fresh cilantro.
Tips
Browning ground beef thoroughly before adding to crockpot develops deeper flavor through the Maillard reaction and reduces moisture that could dilute the chili.
Cut sweet potatoes uniformly into half-inch pieces so they cook evenly and reach tenderness at the same time as other ingredients.
Good to Know
Cool completely, then transfer to airtight containers. Refrigerate up to 4 days. Freezer-safe up to 3 months in freezer bags or containers.
Prepare through step 5 the day before. Refrigerate beef mixture separately, then combine with tomatoes and sweet potatoes in crockpot before cooking.
Ladle into bowls and top with avocado, diced red onion, and fresh cilantro. Serve with cornbread, rice, or crusty bread.
Common Mistakes
Don't skip draining excess beef grease to avoid overly oily, separated chili
Don't cook on HIGH longer than 5 hours or sweet potatoes will disintegrate and texture becomes mushy
Don't add raw spices directly to tomatoes without coating meat first to avoid burnt, bitter flavor
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use canned beans instead of sweet potatoes?
Yes. Drain and rinse 2 cans of kidney or black beans and add during the last 30 minutes of cooking to prevent them from becoming mushy. This creates a more traditional chili texture while maintaining heartiness.
What if I don't have a slow cooker?
After browning beef and adding spices, transfer to a large pot, add tomatoes and sweet potatoes, bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes to 1 hour until potatoes are tender, stirring occasionally.
How long can I store leftovers and can I freeze it?
Refrigerate up to 4 days in airtight containers. Freezes well for up to 3 months in freezer bags or containers. Thaw overnight in refrigerator before reheating on stovetop over medium heat, stirring occasionally.