Slow Cooker Chipotle Beef and Sweet Potato Chili

Why You’ll Love This Recipe

• Deep, smoky heat from chipotles balanced by cocoa and a whisper of cinnamon.
• Hands-off convenience: let the slow cooker do the work while flavors meld and beef turns meltingly tender.
• Nutritious and satisfying: lean protein, fiber-rich black beans, and sweet potatoes.
• Even better the next day and freezer-friendly for easy meal prep.

Grocery List

• Produce: Yellow onion, garlic, sweet potatoes, red bell pepper (optional), limes, fresh cilantro
• Dairy: Sour cream or plain Greek yogurt (optional for serving), shredded cheddar or Monterey Jack (optional)
• Pantry: Boneless beef chuck roast, neutral oil, kosher salt, black pepper, fire-roasted diced tomatoes, low-sodium beef broth, black beans, chipotles in adobo, tomato paste, chili powder (ancho), ground cumin, smoked paprika, dried oregano, unsweetened cocoa powder, ground cinnamon, bay leaf

Full Ingredients

For the Chili

• 2.5 lb boneless beef chuck roast, trimmed and cut into 1-inch cubes
• 2 tbsp neutral oil (such as avocado or canola), divided
• 2 tsp kosher salt, divided, plus more to taste
• 3/4 tsp freshly ground black pepper, divided
• 1 large yellow onion, diced (about 2 cups)
• 4 garlic cloves, minced
• 2 medium sweet potatoes (about 1.5 lb), peeled and cut into 1/2-inch cubes
• 1 red bell pepper, diced (optional but recommended)
• 1 can (28 oz) fire-roasted diced tomatoes, with juices
• 1.5 cups low-sodium beef broth
• 2 chipotle peppers in adobo, minced
• 2 tbsp adobo sauce (from the can of chipotles)
• 2 tbsp tomato paste
• 1 tbsp chili powder (preferably ancho)
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano (Mexican oregano if available)
• 1 tbsp unsweetened cocoa powder
• 1/2 tsp ground cinnamon
• 1 bay leaf
• 2 cans (15 oz each) black beans, drained and rinsed

To Finish & Serve

• Juice of 1 lime (about 2 tbsp), plus lime wedges
• 1/4 cup fresh cilantro, chopped, plus more for garnish
• Optional toppings: sour cream or Greek yogurt, shredded cheddar or Monterey Jack, sliced scallions, diced avocado, tortilla chips

Step-by-Step Instructions

Step 1: Prep the aromatics and vegetables

Dice the onion, mince the garlic, and peel and cube the sweet potatoes into 1/2-inch pieces so they hold their shape during the long cook. Dice the red bell pepper (if using). Add onion, garlic, sweet potatoes, and bell pepper directly to the slow cooker crock.

Step 2: Build the flavor base in the slow cooker

Into the crock, add the fire-roasted tomatoes (with their juices), beef broth, minced chipotle peppers, adobo sauce, tomato paste, chili powder, cumin, smoked paprika, oregano, cocoa powder, cinnamon, bay leaf, and 1/2 tsp kosher salt plus 1/4 tsp black pepper. Stir thoroughly until the tomato paste dissolves and spices are evenly distributed.

Step 3: Season and sear the beef

Pat the beef cubes dry. Season with 1.5 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering. Sear the beef in two batches, adding the remaining 1 tbsp oil as needed, about 2–3 minutes per side, until deeply browned. Don’t overcrowd the pan—browning equals flavor. Transfer browned beef to the slow cooker, nestling it into the sauce.

Step 4: Slow cook until meltingly tender

Cover and cook on Low for 8 hours (preferred) or on High for 4–5 hours. Avoid lifting the lid. The beef is done when it’s fork-tender and a probe thermometer inserted into a beef cube reads approximately 195–205°F, indicating connective tissue has broken down.

Step 5: Add the black beans at the right time

Stir in the drained, rinsed black beans during the last 45–60 minutes of cooking. This warms them through without letting them get mushy. Remove the bay leaf.

Step 6: Brighten and balance

Stir in the lime juice and chopped cilantro. Taste and adjust seasoning with additional salt, pepper, or a splash more lime. If you prefer a touch of sweetness to balance the heat and acidity, add 1 tsp dark brown sugar and stir until dissolved.

Step 7: Serve and garnish

Ladle the chili into warm bowls. Garnish with more cilantro and lime wedges. Add sour cream or Greek yogurt, shredded cheese, sliced scallions, or diced avocado if you like. Serve with tortilla chips or warm cornbread.

Pro Tips

• Cut sweet potatoes to 1/2-inch cubes; smaller pieces may over-soften during the long cook.
• Sear beef in batches and don’t move it too soon—let a deep brown crust form for maximum flavor.
• Control heat by adjusting chipotles: use 1 pepper for mild, 2 for medium, 3 for bold heat. Leftover chipotles freeze well in portions.
• If the chili is thinner than you like, remove the lid for the last 20–30 minutes on High to reduce, or stir in a slurry of 2 tsp cornstarch mixed with 2 tsp cold water and simmer 5–10 minutes.
• For a richer body, mash a few sweet potato cubes and beans against the side of the pot right before serving.

Variations

• Instant Pot: Sauté beef on Sauté High to brown. Add remaining ingredients (except beans, lime, cilantro). Pressure cook 35 minutes, natural release 15 minutes. Stir in beans and simmer on Sauté 5–10 minutes; finish with lime and cilantro.
• Bean-forward: Reduce beef to 1.5 lb and add an extra can of beans (pinto or kidney) for a heartier, budget-friendly chili.
• Dairy-free/Whole30 style: Omit beans and brown sugar; add 1 extra sweet potato and more broth as needed. Serve without dairy toppings.

Storage & Make-Ahead

Cool completely, then refrigerate in airtight containers for up to 4 days. Chili tastes even better on Day 2. Freeze up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop or in the microwave, adding a splash of broth if needed. For best texture when freezing, cook sweet potatoes just until tender, not soft, and add fresh cilantro and lime after reheating.

Nutrition (per serving)

Approximate: 560 calories; 40 g protein; 45 g carbohydrates; 24 g fat; 9 g fiber; 980 mg sodium. Values will vary based on toppings and exact ingredients.