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.
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.