This crockpot curried sweet potato chili is perfect for a cold day and a dish you just won’t be able to get enough of.
So, I got a total of about 3 hours of sleep last night. I’ll blame half of that on the howling wind and constant pelting of frigid rain against the house. And the other half, well – that’s Scout’s fault. Or maybe ours. We let her sleep in the people bed with us last night and she decided that it was her bed. How a 16-pound dog can take up more room than two adults, I have yet to figure out.
It’s the coldest morning of the year so far and for once, I got my timing right. This chili. Today. Is everything. It spent 4 hours bubbling away in the crockpot yesterday and I heated up a bowl for breakfast this morning you know, for inspiration.
And let me tell you – I’m inspired. I am loving this chili right now for so many reasons. To me, chili is the perfect cold weather comfort food. Sitting down to a steaming bowl after it’s been cooking for hours is heaven. And the next day, you get to daydream about coming home to heat up another big bowl. I don’t know how, but chili always tastes better the next day.
I love this chili in particular because it’s filling and satisfying but doesn’t make you feel heavy. It’s loaded with healthy fall veggies, savory spices, and lots of protein. Don’t even get me started on the curry aspect – with the sweet potatoes and the chickpeas and the subtle heat from the cayenne – tummy warming goodness.
And the best part is that it all comes together stress-free in your crockpot. No mess, only one dirty dish, and plenty of leftovers.
That is, if you like leftovers. You are into leftovers, right? I hope so. Because if you ask me, that’s where it’s at. Especially when it involves a cold day, chili or soup, and all you have to do is heat it up when it’s dinner time. I’m having this for breakfast and I’m not ashamed to tell you that I’m probably going to have it for lunch, too.
Heck, I might even go on an all-chili diet. Because, fall and sweet potatoes.
How to Make Crockpot Curried Sweet Potato Chili
Crockpot Curried Sweet Potato Chili
Ingredients
Method
- Spray crockpot with olive oil or cooking spray.
- Add sweet potatoes, rice, chickpeas, tomatoes, onion, garlic, broth, curry powder, cayenne, chili flakes, salt, and bay leaf.
- Stir the ingredients to mix well.
- Cook on low for 3-4 hours until sweet potatoes are tender and rice is cooked.
I used my regular wild rice (never ever store bought. Thank you folks back home for the real stuff), and added some black beans. I will skip the red pepper flakes next time since it added more heat than I prefer. But it’s definitely a keeper!
Oh, you fancy! I bet your rice makes this so much better – I’m jealous! I’m so glad you liked this recipe. Thank you for taking the time to leave us some feedback!
What type of curry do you use?
Just regular curry powder! Simply Organic is usually what I buy.
This was 1000% perfect. Extremely smooth, no bitterness what so ever. AMAZING.
Yay! I’m so glad you enjoyed – this chili is SO good. Thanks for the feedback!
So what do you do with the vegetable broth? It never said
The broth goes in at step 2 with that list of ingredients. :)
Added smoked faux bacon bits(maybe like 2 tablespoons) , a shot of voda, and like 1/3 a cup of broth
And it came out more soupy(as I wanted) and the smoked flavor and the bite of the vodka came together really well
Oh dang! I like your style. I would’ve never thought to add vodka to this soup! Glad you enjoyed and thanks for sharing your modifications!
This was so good!!! Comfort food at its finest :) I added mushrooms and a can of corn and it made it all the better! Thanks for this awesome recipe!
So glad you enjoyed this chili! It’s one of my favorites, for sure. :)
Not too bad :). Mine didn’t turn out as “wet” as the picture, but it was still pretty tasty. I only added the cayanne and not the red pepper flakes. I like things HOT but I thought it might be a bit much. Just the cayanne gave it a nice heat. I made a double batch to freeze and to share!