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Crockpot Curried Sweet Potato Chili


Crockpot Curried Sweet Potato Chili

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.

Crockpot Curried Sweet Potato Chili

Crockpot Curried Sweet Potato Chili

Crockpot Curried Sweet Potato Chili

Crockpot Curried Sweet Potato Chili

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.

Crockpot Curried Sweet Potato Chili


Crockpot Curried Sweet Potato Chili

This chili is a savory medley of veggies, beans, and rice that comes together in one crockpot.

  • Author: Jordan Cord
  • Prep Time: 10 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 10 servings 1x
  • Category: Main


  • 2 medium sweet potatoes, chopped
  • 1 cup wild rice
  • 1 can chickpeas, drained and rinsed
  • 1 can diced, fire roasted tomatoes
  • 1 yellow onion, diced
  • 4 cloves of garlic, minced
  • 3 cups vegetable broth
  • 2 Tablespoons curry powder
  • 1/4 teaspoon cayenne
  • 1 teaspoon chili flakes
  • 1 teaspoon sea salt
  • 1 bay leaf
  • olive oil cooking spray


  1. Spray crockpot with olive oil or cooking spray.
  2. Add sweet potatoes, rice, chickpeas, tomatoes, onion, garlic, broth, curry powder, cayenne, chili flakes, salt, and bay leaf.
  3. Stir the ingredients to mix well.
  4. Cook on low for 3-4 hours until sweet potatoes are tender and rice is cooked.


  • Calories: 80
  • Sugar: 4 g
  • Sodium: 494 mg
  • Fat: 1 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 16 g
  • Fiber: 3 g
  • Protein: 3 g

What do you think?

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  • TLL
    November 6, 2019

    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!

    • thefitchen
      November 8, 2019

      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!

  • Kendall
    March 15, 2019

    What type of curry do you use?

    • thefitchen
      March 22, 2019

      Just regular curry powder! Simply Organic is usually what I buy.

  • Nicole
    February 1, 2019

    This was 1000% perfect. Extremely smooth, no bitterness what so ever. AMAZING.

    • thefitchen
      February 4, 2019

      Yay! I’m so glad you enjoyed – this chili is SO good. Thanks for the feedback!

  • Neicy
    November 29, 2018

    So what do you do with the vegetable broth? It never said

    • thefitchen
      December 1, 2018

      The broth goes in at step 2 with that list of ingredients. :)

  • James
    November 16, 2018

    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

    • thefitchen
      November 17, 2018

      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!

  • Becky
    November 7, 2017

    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!

    • thefitchen
      November 8, 2017

      So glad you enjoyed this chili! It’s one of my favorites, for sure. :)

  • Maria
    February 12, 2016

    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!

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