An easy chili power-packed with 3 kinds of beans, sweet potatoes, and colorful peppers. It is always a crowd-pleaser and sure to rev up your health and healing.

Why I love Sweet Potatoes

See a sweet potato’s color? That means they’re loaded with beta-carotene, a plant-based compound that’s converted into vitamin A in your body. Vitamin A punches up your immune system, helping to fight off viruses, infections, and bacteria more effectively. Sweet potatoes also offer powerful protection against many forms of cancer, including the bladder, colon, and breast.

Another reason I love cooking with them is that they contain lots of gut-friendly fiber to improve your digestion. Because of their high fiber content, they are gentle on blood sugars, which is good news for pre-diabetics and diabetics. Then there’s the taste? This creamy and sweet veggie can’t be beat!

What you need to make this chili

• Medium size sweet potatoes
• Large onion of any color
• Garlic cloves
• Canned diced tomatoes
• Tomato Sauce (oil free and vegan is my choice)
• Canned beans (I use a tri-bean blend from Krogers)
• Bell peppers of any color
• Tomato paste
• Cumin
• Our HealthBites recipe for chili powder
• Basil
• Salt or salt substitute

Want to use our Chili Powder?

Our HealthBites chili powder is designed to be gentle on your gut. Hot spices can be very irritating to the delicate linings of our digestive tract, so we use a milder chili powder–it’s still packed with plenty of flavor but uses herbs and seasonings that are well known for optimizing and improving our digestion.

Using a coffee grinder, I grind the following herbs  to make this delicious seasoning. It only takes a few minutes to turn this into a fine powder. Then I store it in an airtight container.

• 2 tablespoon of paprika
• 1 tablespoon each of basil, parsley flakes, cumin, and garlic powder
• 2 teaspoons each of oregano and onion powder
• 1 teaspoon each of dillweed and turmeric
• 2 bay leaves

Chef’s Notes

• If using garlic flakes in place of fresh garlic cloves, use 1/2 teaspoon for each clove (1 tablespoon for this recipe).
• If using granulated garlic, use 1/4 teaspoon in place of each clove ( 1 1/2 teaspoons for this recipe).
• For maximum garlic flavor, using fresh garlic cloves are your best option.
• This chili tastes wonderful when served over brown rice, with a whole-grain pasta, or over some corn bread.
  

  Print Recipe

  Slow Cooker Sweet Potato Chili

  An easy chili power-packed with 3 kinds of beans, sweet potatoes, and colorful peppers.

  Prep Time15 minutes mins

  Total Time8 hours hrs 15 minutes mins

  Course: Stew

  Cuisine: Mexican

  Keyword: Crockpot Meals

  Servings: 6

  Equipment

  • Slow cooker or crockpot

  Ingredients

  • 2-3 sweet potatoes, peeled and cubed
  • 1 large onion, chopped
  • 6 garlic cloves, minced (or 1-2 tsp garlic powder)
  • 2 15 oz cans of diced tomatoes
  • 1 15 oz jar of Basil Tomato Sauce (Aldis Brand)
  • 2 15 oz cans of Tri-Bean Blend (Kroger's Brand)
  • 2 bell peppers, any color
  • 1/4-1/2 cup tomato paste
  • 1 tbsp cumin
  • 1 tbsp HealthBites chili powder
  • 1 tsp dried basil
  • 1 tsp salt or salt substitute

  Instructions

  • Add all the ingredients to a crockpot or slow cooker except for the tomato paste and the seasonings. If you add the seasonings right away, most of their flavr will be dissipated by the time the chili is fully cooked.
  • Cook this mixture on high for 4-6 hours or on low for 6-8 hours.
  • When the sweet potatoes are fully softened, add the tomato paste and mix well. This will help thicken the chili.
  • Then add the seasonings; turn down the heat and let it cook for an additional 15 minutes.