Slow Cooker Chili with Sweet Potato

15 540 436
Ingredients Minutes Calories
Prep Cook Servings
1 h 8 h 10
Slow Cooker Chili with Sweet Potato
Health Rating


4 cup Red kidney beans, raw (Soaked overnight)
1/2 cup Yellow onion (Chopped)
4 clove(s) Garlic
454 gm Beef, ground, extra lean
1 large potato Sweet potato
1 can(s) (28oz) Diced tomatoes, low sodium, canned
2 can(28oz) Crushed tomatoes canned
1 tbsp Cumin
2 tsp Cayenne pepper (or to taste)
2 tbsp Chili powder
2 tsp Coriander, ground
2 tsp Oregano, dried
1 tsp Nutmeg, ground
1/4 tsp Ground cloves
1/4 tsp Salt (or to taste)


1. In a large pot cook the kidney beans on medium-heat until tender but firm - about 1-1.5 hours

2. In a large skillet - cook the beef with the onion and garlic - on medium/high heat

3. Add the kidney beans, and beef mixture to your slow cooker

4. Add the sweet potato, diced tomatoes, crushed tomatoes, spices, and salt to taste

5. Cook on low for 8 hours or on high for 6 hours


I serve this chili in a bowl or deep plate with rice, quinoa, or a nice crusty bread

You can serve this chili with Monterey Jack cheese, sour cream and/or avocado

I like heat in my food - You can add as little or as much heat as you would like

I use other beans/peas/legumes to vary this recipe such as red beans, chickpeas, and navy beans

This recipe freezes well and you can save multiple servings for later

Nutrition Facts

Per Portion

Calories 436
Calories from fat 48
Calories from saturated fat 16.0
Total Fat 5.3 g
Saturated Fat 1.8 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.8 g
Cholesterol 25.0 mg
Sodium 333 mg
Potassium 1979 mg
Total Carbohydrate 67 g
Dietary Fiber 17.1 g
Sugars 2.8 g
Protein 30 g

Dietary servings

Per Portion

Meat 0.5
Meat Alternative 1.8
Vegetables 4.5

Energy sources