Sweet Potato and Chili Slow Cooker Stew
This dish is a hearty stew cooked slowly in a slow cooker, combining sweet potatoes, chili spices, and vegetables to create a thick, vibrant broth with tender, flavor-packed chunks of sweet potato. The final texture is comforting and slightly chunky, with aromatic spices and a rich, savory appearance.
Equipment
- Slow Cooker
- Vegetable peeler
- Cutting Board
- Chef's knife
- Measuring cups and spoons
Ingredients
- 2 large sweet potatoes peeled and diced
- 1 can black beans drained and rinsed
- 1 can diced tomatoes fire-roasted or plain
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 medium onion diced
- 2 cloves garlic minced
- 2 teaspoons salt
- 1 tablespoon olive oil
Instructions
- Peel and dice the sweet potatoes into approximately 1-inch cubes, setting them aside for later.
- Chop the onion finely and mince the garlic cloves to prepare for sautéing.
- Heat the olive oil in a skillet over medium heat, then add the diced onion, cooking until it becomes translucent and fragrant, about 3-4 minutes.
- Add the minced garlic to the skillet and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
- Transfer the sautéed onion and garlic mixture into the slow cooker.
- Add the diced sweet potatoes, canned diced tomatoes (with their juice), drained black beans, vegetable broth, chili powder, cumin, smoked paprika, and salt to the slow cooker.
- Stir everything together to evenly coat the sweet potatoes and vegetables with the spices and liquids.
- Cover the slow cooker with the lid and set it to cook on low for 6 hours, allowing the flavors to meld and the sweet potatoes to become tender.
- Once cooking is complete, check the stew for tenderness— the sweet potatoes should be soft and easily pierced with a fork.
- Give the stew a gentle stir, taste and adjust salt or seasonings as needed.
- Scoop the hearty chili into bowls and serve hot, enjoying the comforting aroma and rich textures.
Notes
For added richness, serve with a dollop of sour cream or chopped cilantro. To make it vegan, ensure the broth is vegetable-based and skip garnishes with dairy.