THE RECIPE JOURNAL · Main Course
Comforting Slow Cooker Chili with Sweet Potatoes and Chorizo
This hearty chili combines the warmth of spicy chorizo with the natural sweetness of tender sweet potatoes for a cozy, flavorful meal. It's perfect for busy days when you want something comforting and easy to make.
FROM THE KITCHEN • Comforting Slow Cooker Chili with Sweet Potatoes and Chorizo
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating a large skillet over medium-high heat. Cook the chorizo along with the onion and bell pepper, stirring occasionally, until the chorizo is mostly browned and the veggies have softened—this should take about 10 minutes. Then, toss in the green chiles and garlic and cook everything together for another 3 to 5 minutes.
02
Step 2
Once that’s done, transfer the mixture to your slow cooker. Add the chili beans, diced tomatoes, sweet potato, tomato paste, chili powder, cinnamon, cloves, bay leaf, and a good pinch of salt and pepper. Give everything a good stir to combine. Pour in enough water to reach the chili consistency you like.
03
Step 3
Set the slow cooker to High and let it cook for at least 4 hours. When it’s ready, ladle the chili into bowls and enjoy!
Why you’ll love it
This dish combines hearty flavors with a touch of sweetness from the sweet potatoes. The slow cooking allows the spices and ingredients to meld perfectly, creating a warm and satisfying meal that’s perfect for cozy nights. It’s also easy to prepare and packed with nutrients.
How to serve
Serve with a dollop of sour cream or Greek yogurt to balance the spice. Fresh cilantro and a squeeze of lime add brightness. Pair it with warm cornbread or over a bed of rice for a complete meal.
Storage & leftovers
Let the chili cool completely before storing in an airtight container. It keeps well in the refrigerator for up to four days and freezes nicely for up to three months. Reheat gently on the stove or in the microwave, stirring occasionally.
