Slow Cooker Sweet Potato Chili with Cinnamon and Roasted Garlic
This hearty chili features sweet potatoes as the main ingredient, cooked slowly to develop a tender, caramelized texture. Roasted garlic and a hint of cinnamon add depth and warmth to the dish, resulting in a thick, flavorful stew with a rich consistency. The final appearance showcases soft, slightly broken-down sweet potatoes immersed in a spiced, aromatic broth.
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Calories: 290kcal
Servings: 4
Equipment
- Slow Cooker
Ingredients
- 2 large sweet potatoes peeled and chopped into chunks
- 4 cloves garlic cloves roasted until fragrant and golden
- 1 teaspoon ground cinnamon adds warmth and depth
- 1 can diced tomatoes 14 oz., with juice
- 1 cup vegetable broth can substitute with chicken broth
- 1 tablespoon olive oil for roasting garlic and sautéing
- 0.5 teaspoon salt to taste
- 1/4 teaspoon black pepper freshly ground
- 1 cup chopped vegetables bell peppers or onions optional
Instructions
- Preheat your oven to 400°F (200°C). Wrap whole garlic cloves in foil with a little olive oil and roast for about 20-25 minutes until golden and fragrant.
- While the garlic roasts, peel and chop the sweet potatoes into bite-sized chunks, ensuring they are evenly sized for uniform cooking.
- In your slow cooker, combine the diced tomatoes with their juice, vegetable broth, chopped vegetables (if using), cinnamon, salt, and black pepper. Stir gently to mix the spices into the liquid base.
- Once the garlic is cooled slightly, squeeze the roasted cloves out of their skins and mash them with a fork. Add the roasted garlic paste into the slow cooker, stirring to incorporate the warm, aromatic flavor.
- Add the chopped sweet potatoes into the slow cooker, submerging them slightly into the liquid. Cover with the lid and set on low for 6 hours, or until the sweet potatoes are very tender and starting to break apart.
- During cooking, the sweet potatoes will soften and release their natural sweetness, blending into the broth and thickening the chili. The aroma will deepen with the spices and roasted garlic.
- Once cooking is complete, use a spoon or masher to gently stir and mash some of the sweet potato chunks to achieve a thicker, creamier consistency if desired. Serve hot, atop rice or with crusty bread.
Notes
This chili tastes even better the next day and can be frozen for up to a month. Feel free to add beans or extra spices to customize the heat and flavor.
Nutrition
Calories: 290kcal | Carbohydrates: 55g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 400mg | Potassium: 950mg | Sugar: 15g | Vitamin C: 20mg | Calcium: 40mg | Iron: 2mg