Chorizo and Sweet Potato Chili Made in a Slow Cooker
A hearty chili combines spicy chorizo with tender sweet potatoes for a comforting meal that's perfect for busy days. Let it simmer all day in the slow cooker, and enjoy a rich, flavorful dish with minimal effort.
Prep Time15 min
Cook Time4 hr
Total Time4 hr 15 min
Difficulty
Hard
Better Cooking Tips
Brown the chorizo before adding it to the slow cooker to deepen the flavor.
Cut the sweet potatoes into uniform pieces to ensure even cooking.
Stir the chili halfway through cooking if possible to blend flavors better.
Ingredients
0/15
Why This Dish Is A Crowd Favorite
Filled with bold flavors and comforting spices that warm you from the inside out. The combination of spicy chorizo and sweet potatoes creates a perfect balance of heat and sweetness. It’s easy to prepare and lets the slow cooker do all the work, making it ideal for busy days.
Step 1
Warm a large skillet over medium-high heat. Toss in the chorizo, chopped onion, and bell pepper, cooking everything until the chorizo is mostly browned and the veggies have softened—this usually takes about 10 minutes. Next, stir in the green chiles and garlic and cook for another 3 to 5 minutes until fragrant.
Step 2
Once that’s done, transfer the mixture to your slow cooker. Add in 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, then pour in enough water to reach the thickness you like for your chili.
Step 3
Set the slow cooker on high and let it cook for at least 4 hours. When it’s ready, ladle the chili into bowls and enjoy!
17
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Options
Serve this chili with a dollop of sour cream or Greek yogurt to add creaminess. Fresh cilantro and a squeeze of lime brighten the dish. It also pairs well with warm cornbread or over a bed of fluffy rice for a complete meal.
Storing Food Safely
Allow the chili to cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to four days. You can also freeze portions for up to three months—just thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use regular ground sausage instead of Mexican chorizo?
Yes, but the flavor will be milder. You can add extra chili powder or smoked paprika to boost the taste.
How long should I cook this if I use the low setting on the slow cooker?
Cook on low for about 7 to 8 hours for the best texture and flavor.
Can I prepare this recipe in advance and reheat it later?
Absolutely! It tastes even better the next day. Store in the fridge and reheat gently on the stove or microwave.
What can I substitute for sweet potato if I don’t have one?
You can use butternut squash or regular potatoes as a good alternative.
Is it possible to make this recipe gluten-free?
Yes, just ensure your canned beans and tomato paste don’t contain any gluten additives.
How thick should the chili be before cooking?
It should be a bit thinner than you want because it will thicken as it cooks; adjust water accordingly.
Can I add extra vegetables like corn or zucchini?
Yes, add them in with the other ingredients before slow cooking for extra flavor and texture.
Do I need to brown the chorizo first or can I add it raw to the slow cooker?
Browning the chorizo first enhances flavor and texture, but you can add it raw if you’re short on time.
This simple and flavorful burger combines ground chicken with hearty chickpeas for a healthy twist on a classic favorite. Perfect for a quick weeknigh...
Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
