Slow Cooker Beef and Sweet Potato Chili

Ingredients

• 30 ml (2 tablespoons)vegetable oil
• 680 g (1½ pounds)minced beef
• 1½ cups (680 g)chopped onion
• 3garlic cloves, peeled and finely chopped
• 2 × 425 g (15-ounce) cansdiced tomatoes
• 414 ml (1¾ cups)beef stock
• 1jalapeño, finely chopped
• 1½ teaspoonsground cumin
• 1 teaspoonground coriander
• 1 teaspoondried oregano
• 1½ tablespoonschilli powder
• 1½ teaspoonssalt (see note)
• 1 teaspoonground black pepper
• 1 kg (2 pounds)sweet potato, cut into bite-sized chunks
• 1 × 425 g (15-ounce) canblack beans, drained
• 1 × 425 g (15-ounce) cankidney beans, drained

Instructions

1. 1

   Preheat the cooker

   Set the slow cooker to low to preheat.

2. 2

   Brown the beef

   Heat 1 tablespoon of the oil in a frying pan over medium-high heat. Add half the beef and cook, stirring, until browned. Transfer it to the slow cooker, then repeat with the remaining beef and add that to the cooker too.

3. 3

   Soften the onion

   Add the remaining 1 tablespoon of oil to the same pan and set it over medium heat. Cook the onion until softened, then add the garlic and cook for 1 minute. Tip the onion and garlic into the slow cooker with the beef.

4. 4

   Add and cook

   Add the diced tomatoes, beef stock, jalapeño, cumin, coriander, oregano, chilli powder, salt, pepper and sweet potato to the slow cooker, then stir. Cover and cook on low for 6 hours or on high for 3 hours.

5. 5

   Stir in beans

   Stir in the beans 10 minutes before serving and heat through for 10 minutes. Serve with toppings such as cheese, coriander, sour cream or spring onion.

What is beef and sweet potato chilli?

Chilli is a familiar American-style stew built around beef, tomatoes, beans and warming spices. This version adds sweet potato, which brings a mellow sweetness and makes the bowl especially substantial.

The slow cooker gives the flavours time to mingle while keeping the method straightforward. Browning the beef and softening the onion first add savoury depth before everything cooks together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 375 calories, 18g protein, 28g carbs, 0g fat.

The beef contributes much of the protein, while the sweet potato, beans and tomatoes provide most of the carbohydrate. Beef and vegetable oil contribute fat; pair a portion with a green salad or extra vegetables for a balanced plate.

Build flavour before slow cooking

Browned beef: Cook it in two batches so it has room to colour in the pan. Add each batch to the slow cooker once browned.

Aromatic base: Soften the onion in the same pan, then cook the garlic for just 1 minute. This brief start helps bring out their flavour without letting the garlic scorch.

Sweet potato and spice

Even chunks: Cut the sweet potato into similarly sized, bite-sized pieces so they cook at a similar pace. Very small pieces may soften more quickly during the long cooking time.

Seasoning: Cumin, coriander, oregano and chilli powder give the chilli its warm, savoury character. The jalapeño adds another source of heat, so its strength can vary from one pepper to another.

Choose the slow cooker setting

Low setting: Cook covered for 6 hours for the longer, gentler option. The sweet potato should be tender when pierced and the beef cooked through.

High setting: The method also gives a 3-hour high setting. Check that the sweet potato is tender before adding the beans, as cooker performance can vary.

Add the beans near the end

Drained beans: Stir in both types 10 minutes before serving, then heat them through for the full 10 minutes. Adding them at the end helps them keep their shape rather than breaking down during the longer cook.

Final check: Taste the chilli before serving and adjust the seasoning if needed. The ingredient list notes salt, so bear that in mind when deciding whether to add more.

Toppings and serving ideas

Fresh finish: Serve with toppings such as coriander, spring onion, sour cream or cheese. A crisp green salad or warm bread also makes a useful contrast to the soft, hearty chilli.

For a table meal, put the toppings in separate bowls so everyone can finish their portion as they like. The chilli is filling enough to serve on its own, too.

Recipe notes & tips

• Brown the beef in two batches to give it space to colour.
• Cut the sweet potato into evenly sized chunks for more consistent cooking.
• Use the same pan for the onion and garlic to pick up the browned flavour left by the beef.
• Drain the beans well before adding them to the slow cooker.
• Check the sweet potato for tenderness before serving, especially if your slow cooker runs hot.

Variations

• Adjust the heat: Remove the jalapeño seeds for a gentler chilli, or leave them in for more heat.
• Change the beans: Use two cans of black beans or kidney beans if that is what you have.
• Add toppings: Finish each bowl with sour cream, cheese, coriander or spring onion.
• Use extra vegetables: Stir in chopped peppers with the sweet potato for another vegetable addition.
• Serve with bread: Offer warm bread alongside the chilli to make the meal more substantial.

Common mistakes to avoid

• Crowding the pan: The beef can steam instead of brown; cook it in the two batches specified.
• Cutting uneven chunks: Pieces may finish at different times; aim for similar bite-sized pieces.
• Cooking the garlic too long: It can scorch and turn bitter; cook it for just 1 minute.
• Adding the beans too early: They may break down during the long cook; stir them in for the final 10 minutes.
• Skipping the tenderness check: Slow cookers vary; make sure the sweet potato is tender before serving.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat on the hob or in the microwave until piping hot, stirring occasionally; add a splash of stock or water if the chilli has thickened.

Frequently asked questions