Sweet Potato Chili | dashofbutter.com-4

Sweet Potato Chili

Hibernating season is upon us, my friends. The air is getting chillier by the day and I’m just waiting for the first snowfall to hit. This time last year, we had had our first dump of the white stuff.

Time for most of us to put away the grill and dust off the comfort-food recipes. Time for all-day pajamas, movies and snuggling under blankets all day.

Or, is that just me?

Slow cookers are a very popular appliance. I’ve seen so many creative recipes out there from all over.

However, my slow cooker is probably my least favourite appliance.

I’ve wanted to like it. I’ve tried to like it. Many times. It’s so pretty and shiny, and so so convenient. You just put food in it and it magically cooks while you’re busy living your life! I’ve never been a fan, and when we ate meat, I rarely used it for some of the more popular things like roasts.

One thing I do really appreciate it for, is chili. If I thought chili was easy before, I didn’t realize that when you remove meat from your diet, it becomes even easier!! I used Tofurky brand meatless Chorizo, which doesn’t need browning ahead of time, but you could even leave it out.

Sweet Potato Chili | dashofbutter.com-2 You literally just chop, dice, mince, open some cans and live your life! So good.
Sweet Potato Chili | dashofbutter.com-1 This chili is hearty, satisfying, and can be modified to suit whatever you have on hand. The first time I made this, I used red kidney beans and red pepper. When I made it this time, I used up what I had in the fridge & pantry (white kidney beans and yellow pepper). The sweet potato in this really takes it to another level.

My kids really really liked it. So much so, that they’ve been taking it for lunch at school almost every day this week, and having it for a snack after school.
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Chili is best made in advance, and tastes best after it’s sat for a day or two. So, go ahead, make this before bed – let it cook while you sleep and serve it for dinner the next day with some nachos (the first time I used Fritos, which are vegan and were a huge hit with the kids).

Dave even enjoyed it. And he doesn’t like sweet potato in any form other than fried and some creamy dip. He told me that was a pretty big accomplishment lol.

I had a little bit of pumpkin in the fridge that I needed to use, so I threw it in the slow cooker right at the end, and it added a little creaminess to the chili. I would also recommend topping it with a handful of chopped cilantro, if that’s your thing – I didn’t have any on hand.

This recipe makes a lot. We had quite a bit leftover (obviously, if the kids were eating it all week). I imagine it would also taste pretty fantastic on a vegan chili dog, or on top of mac ‘n cheeze.

Now I’m hungry.

Sweet Potato Chili


  • 1 large Sweet Potato, peeled and diced (about 3 cups)
  • 1 medium Onion, diced
  • 2 c. Frozen Corn
  • 1 (15 oz) can Beans (I've used red white kidney beans), drained and rinsed
  • 4 cloves Garlic, pressed
  • 1 package Tofurky Meatless Chorizo (or other meatless ground beef)
  • 1 tbsp Tomato Paste
  • 1 (28 oz) can Diced Tomatoes
  • 1 c. Veggie Stock
  • 1 Chipotle Pepper in adobo sauce, seeds removed if you like it less spicy
  • Salt & Pepper, to taste
  • 1 tsp Oregano, dried
  • 1 tsp Cumin, ground
  • 1 tsp Chili Powder
  • 1/2 tsp Smoked Paprika
  • 1/2 c. Pumpkin Puree (canned or homemade, just make sure it's not pumpkin pie filling)
  • Cilantro and green onions, for garnish
  • Nachos for scooping or dipping


  1. In large slow cooker, add all ingredients, except for pumpkin, garnishes and nachos.
  2. Cook on high for 4 hours, or low for 6.
  3. Once done, stir in the pumpkin and either set aside to let flavours develop or serve right away.
  4. Top with garnishes (also can use vegan sour cream and non-dairy cheese)

Rhiannon, xo

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