Slow Cooker Beef and Sweet Potato Chili
Slow Cooker Beef and Sweet Potato Chili is classic comfort food with a seasonal twist. The addition of sweet potatoes adds hearty texture and comforting flavor, while the slow cooker does all the work. Just add your favorite toppings and dinner is ready—meet your new go-to chili recipe that has been popular here since 2017.
Table of contents
Ingredients
- Olive oil
- Ground/minced beef
- Onion
- Garlic
- Tomatoes
- Beef broth/stock
- Jalapeño
- Cumin
- Ground coriander
- Oregano
- Chili powder
- Salt
- Pepper
- Sweet potato/yam
- Black beans
- Kidney beans
- Fresh cilantro
Chili doesn’t have to be made with ground meat to be hearty and satisfying. Using tender beef chunks instead adds a meaty, melt-in-your-mouth texture that pairs beautifully with warming spices. This chili is a true protein and fiber powerhouse, and the addition of sweet potatoes brings a subtle, creamy sweetness that balances the savory richness as well as added nutrition. Perfect for coming home to after a cold day.
Don’t skip this step: Why browning before the slow cooker makes a difference
This isn’t a “dump-and-run” crockpot chili. Browning the meat and softening the onions before adding them to the slow cooker is essential for building deep, rich flavor and avoiding crunchy onions. While it takes a little extra prep time, it’s well worth it—browning meat, onions, or vegetables in a hot pan creates savory depth through caramelization (the Maillard reaction), adding richness, color, and complexity that slow cookers alone can’t achieve since they cook gently and don’t get hot enough to brown.
You can brown the ingredients on the stovetop—or even better, use the browning feature if your slow cooker has one.
A guide to chili spice levels
Let’s talk spice level, because everyone likes their chili a little differently. I enjoy a bit of heat while still being able to taste and enjoy the chili—one jalapeño was perfect for me, about a 4 on a scale of 1 to 10. If you want more heat, try a serrano pepper, and if you’re aiming closer to a 10, go with a habanero (at your own risk!).
Step-by-step instructions
You can also refer to the video in the recipe:
- Heat oil in a large skillet/frying pan and brown the ground beef.
2. Add the browned beef to the slow cooker.
3. In the same pan, soften the onions and garlic, then transfer them to the slow cooker with the beef.
4. Transfer the onions to the slow cooker with the beef.
5. Add diced tomatoes, jalapeño, beef stock, and all spices (cumin, coriander, oregano, chili powder, salt, and pepper).
6. Stir in the diced sweet potatoes and mix everything well. Stir in the diced sweet potatoes and mix everything well. Cover and cook on low for 6 hours, until the sweet potatoes are tender and flavors are combined.
7. Stir in the beans.
Classic Toppings
- Shredded cheddar, Monterey Jack, or a Mexican cheese blend
- Sour cream or Greek yogurt for creaminess
- Sliced or chopped green onions
- Fresh cilantro
- Diced red onion
- Jalapeño slices for extra heat
- Crumbled tortilla chips or Fritos
Fresh and bright options
- Diced avocado or guacamole
- Squeeze of lime juice
- Pico de gallo or fresh diced tomatoes
- Pickled red onions
Cozy and comforting
- Shredded rotisserie chicken or extra meat
- Beans or sweet corn
- Hot sauce for a spicy kick
- Crumbled bacon
Fun twists
- Chili-topped baked potatoes
- Chili Polenta Skillet Pie (use chili as a layer)
- Chili nachos with melted cheese
- Crispy fried onions
Additions to chili
- Red bell pepper – adds sweetness and color
- Diced tomatoes – for extra body and tang
- Corn – sweet crunch that balances the spice
- Beans (black, kidney, or pinto) – for heartiness and protein
- Carrots – subtle sweetness and extra nutrition
- Zucchini – mild flavor and added texture
- Mushrooms – earthy depth and umami
More chili recipes
If you can’t get enough of chili, there are plenty of ways to mix things up. Try a hearty Irish Chili Con Carne, with ground beef, Guinness, and warming spices for a twist on the classic. Or go lighter with an Easy Turkey Chili, packed with lean protein, beans, and flavorful seasonings—perfect for a weeknight meal. Each recipe brings its own unique take on this comforting favorite, so you can enjoy chili in many delicious ways.
Meal prepping
This is great to make on the weekend and eat the leftovers for busy weeknights.
Leftover chili
Leftover chili keeps well and can be a lifesaver for busy nights. Store it in an airtight container in the fridge for up to 4–5 days. For longer storage, you can freeze chili in a freezer-safe container or bag for up to 3 months—perfect for meal prep or a quick dinner later on.
Leftovers are also great for transforming into something new. One of my favorite ideas is to turn leftover chili into Chili Polenta Skillet Pies: layer the chili with creamy, cheesy polenta in a skillet and bake until bubbly for a comforting, hands-off meal that feels totally fresh. Another easy option is to top a baked potato with the chili for a simple, hearty lunch or dinner that’s ready in minutes.
If you’ve made my Slow Cooker Beef and Sweet Potato Chili, please leave a star rating in the recipe card. You can also leave a comment or ask a question below.
Slow Cooker Beef and Sweet Potato Chili
Video
Ingredients
- 2 tablespoons vegetable oil
- 1 ½ pounds (680 grams) ground beef (80/20)
- 1 ½ cups 680 grams onion, chopped
- 3 garlic cloves, peeled and finely chopped
- 2 15- ounce (425 grams) each can diced tomatoes
- 1 ¾ cups (414 ml) beef broth/stock
- 1 jalapeno, finely chopped
- 1 ½ teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon oregano
- 1 ½ tablespoons chili powder
- 1 ½ teaspoons salt * see note
- 1 teaspoon ground black pepper
- 2 pounds (1 kg) sweet potato, cut into bite size chunks
- 1-15 ounce (425 gram) can black beans, drained
- 1-15 ounce (425 gram) can kidney beans, drained
Instructions
- Preheat slow cooker on low.
- To a sauté/frying pan add the oil over medium-high heat, add 1 tablespoon oil, half of the beef and cook, stirring until browned. Transfer to the slow cooker and repeat with the other half of the beef, add to the slow cooker.
- Add the remaining 1 tablespoon of oil to the same pan over medium heat, add the onion and cook until they soften. Add the garlic and cook for 1 minute, add to the beef in the slow cooker.
- To the slow cooker add the diced tomatoes, beef broth/stock, jalapeño, cumin, coriander, oregano, chili powder, salt & pepper, sweet potato and, stir. Cover and cook on low for 6 hours or high 3 hours.
- 10 minutes before serving stir in the beans and heat through for 10 minutes. Serve with your favorite toppings like cheese, cilantro, sour cream, green onion.
I made this over the weekend and was delicious. I forgot to buy sweet potato and now I wish I had it in there. Will add it next time everyone loved it.
The sweet potato adds a lovely creamy texture. You will love it even more next time 🙂
Looks yummy! Supposed to rain all day…sounds like the perfect dinner for tonight! Hopping out of bed and going to give it a try. Thanks!
Enjoy
PER. FECTION. Yes, that was necessary inflection. This looks SO good, and I love how simple it is in the crock pot. Definitely saving!
Thank you so much
Slow cooker chili is the best! I’ve never put sweet potato in my chili but I can’t wait to try it because this looks so delicious!! And super easy! Great recipe!
Slow cooker chili’s are something I don’t do enough of. This looks like a great recipe too…love the sweet potato add. Thanks for sharing.
I love slow cooker chili! I agree, it’s a must to brown the meat and onions! I love your addition of sweet potato! (one of my favorite foods! I haven’t tried that yet but I’m definitely putting it on the list!
Nothing beats a good slow cooker recipe in the fall <3
Slow cooker recipes for the win! Can never wrong with this kind of recipe. 🙂