Hearty Slow Cooker White Bean and Sweet Potato Chili

There’s nothing quite like coming home to the savory aroma of chili gently simmering in your slow cooker especially when it’s this wholesome, hearty white bean and sweet potato chili. It’s been a staple in our kitchen on chilly nights, and I love how the creamy beans and tender sweet potatoes come together in the most comforting way.

Best of all, this recipe is so easy to make and perfect for busy families. Just a little prep in the morning and you’ll be rewarded with a warm, nourishing dinner come evening. Trust me, this is one of those meals that has everyone at the table asking for seconds!

Why You’ll Love This Dish

This chili is the perfect balance of sweet and savory, with hearty beans and sweet potatoes in a spiced tomato broth. It’s kid-friendly, vegetarian, and effortlessly customizable. Let your slow cooker do the hard work while you go about your day come back to a cozy, flavorful meal that’s ready to enjoy.

Simple Ingredients

Here’s a quick look at what makes this chili so great:

• Sweet Potatoes – Naturally sweet and packed with fiber, they become tender and satisfying after slow cooking.
• White Beans – Creamy and protein-rich, these add heartiness to the dish without meat.
• Diced Tomatoes with Green Chilies – Bring both tang and a touch of spice, perfect for a flavorful base.
• Onion – Adds sweetness and depth as it softens and cooks down.
• Garlic – Essential for a well-rounded flavor and subtle bite.
• Vegetable Broth – Binds everything together in a flavorful, savory base.
• Chili Powder, Cumin, Smoked Paprika – This spice trio brings warmth, smokiness, and depth to every spoonful.
• Salt and Pepper – For balanced seasoning.
• Fresh Cilantro & Avocado (Optional Garnishes) – For a refreshing, creamy finish that contrasts beautifully with the warm chili.

Servings and Timing

Cook and Prep Times

• Servings: 4 bowls
• Prep Time: 15 minutes
• Cook Time: 6-8 hours
• Total Time: 6-8 hours 15 minutes

What is Needed

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (14 oz) diced tomatoes with green chilies
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional: chopped fresh cilantro, avocado slices

Instructions

1. Add diced sweet potatoes, white beans, diced tomatoes with green chilies, chopped onion, and minced garlic to the slow cooker.
2. Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Pour vegetable broth over everything and stir gently to combine.
3. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the sweet potatoes are soft.
4. Taste and adjust seasonings if needed. Serve hot with fresh chopped cilantro and avocado slices if desired.

Top Tips

• Cut sweet potatoes evenly so they cook at the same rate.
• Start in the morning so it’s ready by dinner with zero fuss.
• Mash a few beans or potatoes if you want a thicker texture great for kids!
• Season after cooking to control saltiness as the broth reduces slightly.
• Let everyone top their own bowls for a fun, kid-friendly mealtime experience.

Recipe Variations

• Add jalapeños or red pepper flakes for extra heat.
• Use navy beans or chickpeas instead of white beans.
• Add bell peppers, corn, or zucchini for more veggies.
• Stir in a handful of spinach at the end for a boost of greens.

Recommended Equipment

• Slow cooker (4-6 quart)
• Chef’s knife and cutting board
• Measuring cups and spoons
• Wooden spoon or heat-safe spatula
• Can opener

Make Ahead Tips

• Prep all the vegetables and spices the night before. Store in airtight containers in the fridge, then just dump and go in the morning!

How to Store and Reheat

• Store in airtight containers in the fridge for up to 4 days.
• Freeze in portions for up to 3 months.
• Reheat gently on the stovetop or microwave until hot, stirring occasionally.

What To Serve With This Recipe

• Warm cornbread or crusty bread
• A fresh green salad
• Rice or quinoa for extra bulk
• Tortilla chips for dipping

White Bean and Sweet Potato Chili (Slow Cooker)

This hearty slow cooker white bean and sweet potato chili is a comforting, nutritious dinner that simmers to perfection with minimal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 minutes mins

Total Time 19 minutes mins

Course Main Dishes

Servings 4 Bowls

Equipment

• Slow cooker (4-6 quart)
• Chef’s knife and cutting board
• Measuring cups and spoons
• Wooden spoon or heat-safe spatula
• Can opener

Ingredients

  

• 2 medium sweet potatoes peeled and diced
• 1 can 15 oz white beans, drained and rinsed
• 1 can 14 oz diced tomatoes with green chilies
• 1 medium onion chopped
• 2 cloves garlic minced
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional: chopped fresh cilantro avocado slices

Instructions

 

• Add diced sweet potatoes, white beans, diced tomatoes with green chilies, chopped onion, and minced garlic to the slow cooker.
• Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Pour vegetable broth over everything and stir gently to combine.
• Cover and cook on low for 6-8 hours or high for 3-4 hours, until the sweet potatoes are soft.
• Taste and adjust seasonings if needed. Serve hot with fresh chopped cilantro and avocado slices if desired.

Notes

• Make it spicier with jalapeños or chipotle powder.
• For creamier texture, mash some sweet potatoes after cooking.
• Freezes beautifully for make-ahead meals.

Keyword White Bean and Sweet Potato Chili

One-Pot Cooking Rocks!