The Best Chili Recipe You'll Ever Try

Sunday is Super Bowl Sunday, and I'm actually invested in a team this time.  My buddy Tony is playing this year and I could not be more excited for him!  To celebrate, I'm whipping up some (diet-friendly) Super Bowl Foods, including this vegetarian sweet potato chili recipe that I have literally made almost once a week since I first made it.  It's that good.  Perhaps you're one of those people that says "if there's no meat in it it ain't chili!".  Well, au contraire, mon frère.  I am a big fan of chilis and I am willing to say this is my favorite chili yet.  The sweet potato offers a good meaty substitute and lots of fiber, as well as a hint of sweetness.  I add cocoa powder and some brown sugar for good measure.  It's to-die-for.  Trust me. 


The best part is I literally just throw the ingredients into the slow cooker, set it for however long it recommends, and bing bang boom, dinner is made!  If you are planning to eat mid-afternoon, I'd recommend tossing the ingredients in during the morning and setting it on high for 4-5 hours.  Setting it on low for 7-8 hours will ensure it's ready by a later dinner-time.  You can make this recipe vegan by omitting or substituting vegan sour cream and shreddy cheese.  I've found Tofutti vegan sour cream to be quite good, but have yet to find a good-tasting vegan cheese.  Sorry Veegs.   Your gluten-free pals will be pleased, too.  And, at a mere 240 calories per serving, you can even indulge in a beer or two if you're still sticking to your diet resolutions!  Winning!!!

Sweet Potato Slow Cooker Chili:


Prep Time: 20 minutes 

Serves 4


2 tbsp minced garlic

1 tbsp chili powder

1 tbsp ground cumin

2 tsp unsweetened cocoa powder

1/4 tsp ground cinnamon

3 tbsp brown sugar (or more, to taste, if you like your chili really sweet)

kosher salt and black pepper

1 28-ounce can fire-roasted diced tomatoes

1 15.5-ounce can black beans, rinsed well

1 15.5-ounce can kidney beans, rinsed well

1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces

sour cream, sliced avocado, and shredded cheddar for garnish.  (Cornbread side optional, but trust me, it's worth it!)


  1. In a 4- to 6-quart slow cooker, combine the garlic, chili powder, cumin, cocoa, cinnamon, brown sugar, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
  2. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours.
  3. Serve chili into bowls. Top with the sour cream, avocado, cheese, and cornbread or tortilla chips.

If you feel like playing around with the recipe a bit, you could add some crunch with red or green peppers or some onion.  I die if I eat onion, so it is obviously never going to be present in a recipe I post.  I also think this tastes freaking amazing without anything else.  Totally up to you, though.  :D  

Happy Weekend!