Smokey slow cooker chipotle chili served over baked sweet potatoes makes for a wonderfully easy, tasty, comforting meal. Perfect for colder weather.
Chili is something I used to only have occasionally and while I liked it, I wasn’t mad about it. But I think maybe it was partly the weather when I was trying it – I’ve more recently enjoyed chili a lot more on really cold days when it has proven to be the perfect combination of filling and warming. Especially when I have been skiiing, it can be the perfect lunch. This chipotle chili with baked sweet potato brings together everything I have come to enjoy in chili – some heat but not too much, some smokiness and a balance of meat and beans. It’s not too thick and heavy, but has lots of flavor. With the baked sweet potato you get that wonderfully savory sweetness (I know thats an oxymoron but you know what I mean), soft and smooth, in with the meaty, sauciness of the chili. It makes for a perfect comfort-food meal.
Apparently October is national chili month and the first week is also chili week – in other words chili is super special and deserves a lot of attention! But that’s fair enough as at this time of year chili is the perfect comfort food to warm you up and fill you up at the same time. The last couple years I have kept noticing chili cookoffs in towns around the area at this time of year – we have yet to make it to one but sure we will at some point since my husband is quite the chili fan. I’d love to know what everyone else values in a bowl of chili, as tastes can vary greatly, so seeing what chili wins would be fascinating (as well as fun to taste a few).
Making this chipotle chili
Despite the variety mentioned, there are usually a few core ingredients that are in most versions – tomatoes, onion, garlic, chili in some form, paprika, cumin, beans and either ground meat (beef most traditionally, turkey also common) or a vegetarian replacement. Here I have added in a couple other flavors to try to give it a reasonable depth of flavor without being overly complicated. I opted for chipotle chili as it has a wonderfully smokiness that also goes well with the sweet potato. While you can cook it on the stove, chili is perfectly suited to the slow cooker as it benefits from lots of time for the flavors to mix and mingle. It’s also something that is great and sometimes even better on the second day, so it’s worth making a big batch and having it again as a nice quick re-heated meal, or to serve a crowd.
Serving chili over baked sweet potatoes is something I had when I was skiing years ago and it was a delicious meal that was so comforting, filling and warming all in one without leaving you feeling heavy as I think plain chili on it’s own can do sometimes. Having now made it myself, my memory served me well and it is a truly fantastic dish. So good, in fact, I am really glad we have lots left over to have again, even if I do share some with all at Fiesta Friday as well.
Deliciously flavorful chili cooked in the slow cooker is paired with tender sweet potatoes - such comfort food (that's easy too).
- 1 lb ground beef 450g
- 1 lb ground turkey 450g
- 1 onion large, diced
- 2 cloves garlic crushed
- 28 oz chopped tomatoes 1 large can, 790gSan Marzano if possible
- 1 chipotle chili in adobo large, plus 1tbsp adobo sauce, roughly chopped (or more to taste)
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp unsweetened cocoa powder
- 1 tsp smoked paprika
- 1/2 cup red wine
- 15 1/2 oz black beans 1 can, 439g
- 15 1/2 oz kidney beans 1 can, 439g
- 1 cup corn fresh or frozen , thawed
- 8 sweet potatoes small/medium, or as many as you need at the time of serving
Brown the meat then transfer to slow cooker holding back most of the fat/liquid that has come out of the meat.
Soften the onion and garlic until onions going translucent then add to slow cooker.
Add all other ingredients except the beans, corn and sweet potatoes and cook on low for 5-7hours.
Add the beans and corn and cook for another hour.
While the chili is cooking for it's last hour, bake the sweet potatoes in the oven at 375F/190C - simply scrub the skins of the sweet potatoes, pierce the skin a couple times and place directly on the rack or on a baking sheet. Bake them for around 40min - 1hour, turning once part way through, depending on the size of the sweet potatoes until they are cooked through - they should be soft to touch and a knife goes in easily when pierced.
Try these other comforting slow cooker meals:
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