Love this recipe? Save it to Pinterest before you forget!

As the weather starts to cool down, I find myself craving warm, comforting bowls of goodness. There's something about a hearty, slow-cooked chili that just hits the spot every time. I created this recipe for slow cooker sweet potato and kale chili because I wanted to combine the natural sweetness of sweet potatoes with the earthy flavor of kale, all in a budget-friendly and easy-to-make package. I remember making a big pot of chili for my family when I was growing up, and it always seemed to bring everyone together. There's something special about gathering around the table to share a delicious, homemade meal. This recipe is perfect for a chilly fall or winter evening, and it's also a great option for meal prep or a quick weeknight dinner. The best part about this recipe is that it's incredibly versatile and can be customized to suit your tastes. Whether you like a little heat in your chili or prefer it mild, you can adjust the level of spiciness to your liking. And with the addition of sweet potatoes and kale, you'll get a boost of nutrients and flavor in every bite.

Why You'll Love This slow cooker sweet potato and kale chili for budgetfriendly dinners

Easy to Make: This recipe is perfect for busy weeknights or weekends, as it can be prepared in just a few minutes and then left to cook in the slow cooker.
Budget-Friendly: Sweet potatoes and kale are both affordable ingredients, making this recipe a great option for those on a budget.
Customizable: You can adjust the level of spiciness and add your favorite toppings to make this recipe your own.
Nutritious: Sweet potatoes and kale are both packed with vitamins and minerals, making this recipe a healthy and satisfying option.
Slow Cooker Friendly: This recipe is perfect for slow cookers, as it can be cooked on low for 6-8 hours or on high for 3-4 hours.
Make-Ahead: You can prepare this recipe up to 2 days in advance and store it in the refrigerator or freezer.
Perfect for Meal Prep: This recipe makes a large batch of chili, perfect for meal prep or feeding a crowd.
Delicious: The combination of sweet potatoes, kale, and spices creates a rich and flavorful chili that's sure to become a favorite.

Ingredient Breakdown

Ingredients for slow cooker sweet potato and kale chili for budgetfriendly dinners

The key ingredients in this recipe are sweet potatoes, kale, ground beef or turkey, diced tomatoes, and spices. The sweet potatoes add natural sweetness and creamy texture, while the kale provides a boost of vitamins and minerals. The ground beef or turkey adds protein and flavor, and the diced tomatoes add a burst of juicy sweetness. The spices, including cumin, chili powder, and smoked paprika, add depth and warmth to the chili. When selecting these ingredients, choose sweet potatoes that are firm and free of bruises, and kale that is fresh and has no signs of wilting. You can also substitute the ground beef or turkey with ground chicken or vegetarian options like black beans or roasted vegetables.

How to Make slow cooker sweet potato and kale chili for budgetfriendly dinners

Brown the Ground Beef or Turkey:

Heat a large skillet over medium-high heat and add the ground beef or turkey. Cook, breaking up with a spoon, until browned, about 5-7 minutes.

Add the Onions and Garlic:

Add the diced onions and minced garlic to the skillet and cook, stirring occasionally, until the onions are translucent, about 5 minutes.

Add the Spices and Cook:

Add the cumin, chili powder, and smoked paprika to the skillet and cook, stirring constantly, for 1-2 minutes.

Add the Sweet Potatoes and Kale:

Add the diced sweet potatoes and chopped kale to the slow cooker. Stir to combine.

Add the Diced Tomatoes and Broth:

Add the diced tomatoes and chicken or vegetable broth to the slow cooker. Stir to combine.

Cook on Low or High:

Cook the chili on low for 6-8 hours or on high for 3-4 hours.

Tips for Perfect Results

Use High-Quality Ingredients:

Choose fresh, high-quality ingredients to ensure the best flavor and texture in your chili.

Don't Overcook the Sweet Potatoes:

Cook the sweet potatoes until they are tender, but still hold their shape. Overcooking can make them mushy and unappetizing.

Add the Kale at the Right Time:

Add the kale to the chili during the last 30 minutes of cooking, so it retains its texture and flavor.

Experiment with Different Spices:

Try adding different spices, such as cayenne pepper or ground cinnamon, to give your chili a unique flavor.

Use the Right Type of Tomatoes:

Choose diced tomatoes that are low in sodium and have no added sugars for the best flavor and nutrition.

Let it Rest:

Let the chili rest for at least 30 minutes before serving, so the flavors can meld together and the chili can thicken.

Serve with Toppings:

Serve the chili with your favorite toppings, such as shredded cheese, sour cream, and diced onions, to add extra flavor and texture.

Make it a Meal:

Serve the chili with a side of cornbread, salad, or crusty bread for a filling and satisfying meal.

Common Mistakes to Avoid

Overcooking the Sweet Potatoes: Overcooking the sweet potatoes can make them mushy and unappetizing. Cook them until they are tender, but still hold their shape.
Fix: Check the sweet potatoes regularly during the last hour of cooking and remove them from the chili if they become too tender.
Not Browning the Ground Beef or Turkey: Not browning the ground beef or turkey can result in a lack of flavor in the chili. Brown the meat until it is crispy and golden brown.
Fix: Take the time to brown the ground beef or turkey properly, breaking it up with a spoon as it cooks.
Not Adding Enough Liquid: Not adding enough liquid to the chili can result in a thick, dry consistency. Add enough broth or water to cover the ingredients and create a rich, saucy texture.
Fix: Add more broth or water to the chili as needed, stirring to combine and adjusting the seasoning as necessary.
Not Letting it Rest: Not letting the chili rest can result in a lack of flavor and texture. Let the chili rest for at least 30 minutes before serving, so the flavors can meld together and the chili can thicken.
Fix: Let the chili rest for at least 30 minutes before serving, stirring occasionally and adjusting the seasoning as necessary.

Variations & Substitutions

Vegetarian Option:

Replace the ground beef or turkey with roasted vegetables, such as zucchini, bell peppers, and onions, for a hearty and flavorful vegetarian option.

Vegan Option:

Replace the ground beef or turkey with vegan protein sources, such as tofu or tempeh, and use vegan-friendly broth and tomatoes for a delicious and satisfying vegan option.

Spicy Option:

Add diced jalapenos or serrano peppers to the chili for an extra kick of heat, or use hot sauce, such as sriracha or hot sauce, to add a spicy kick.

Mild Option:

Omit the diced jalapenos or serrano peppers and use mild broth and tomatoes for a mild and family-friendly option.

Gluten-Free Option:

Use gluten-free broth and tomatoes and omit any gluten-containing ingredients, such as wheat or barley, for a gluten-free option.

Low-Sodium Option:

Use low-sodium broth and tomatoes and omit any high-sodium ingredients, such as soy sauce or fish sauce, for a low-sodium option.

Storage & Make-Ahead

Room Temp:

Store the chili at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the chili to prevent bacterial growth.

Refrigerator:

Store the chili in the refrigerator for up to 5 days. Reheat the chili to an internal temperature of 165°F (74°C) before serving.

Freezer:

Store the chili in the freezer for up to 3 months. Thaw the chili overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.

Frequently Asked Questions

Can I make this ahead of time?

Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.

Can I freeze this recipe?

Yes! You can freeze this recipe for up to 3 months. Thaw overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.

What type of sweet potatoes should I use?

You can use any type of sweet potato, but I recommend using a variety that is high in moisture, such as Garnet or Jewel. These sweet potatoes will add natural sweetness and creamy texture to the chili.

Can I use kale that is past its prime?

No, it's best to use fresh kale that is free of wilt and has no signs of spoilage. Old or wilted kale can be bitter and unappetizing, and may not cook properly in the chili.

Can I add other ingredients to this recipe?

Yes! You can add other ingredients, such as diced bell peppers, chopped onions, or cooked sausage, to customize the recipe to your taste. Just be sure to adjust the seasoning and cooking time as needed.

Is this recipe gluten-free?

Yes! This recipe is gluten-free, as long as you use gluten-free broth and tomatoes. Be sure to check the labels of any store-bought ingredients to ensure they are gluten-free.

Can I make this recipe in a Dutch oven?

Yes! You can make this recipe in a Dutch oven on the stovetop or in the oven. Simply brown the ground beef or turkey and cook the vegetables in the Dutch oven, then add the remaining ingredients and simmer or bake until the chili is hot and the flavors have melded together.

How do I reheat this recipe?

You can reheat this recipe in the microwave, on the stovetop, or in the oven. Simply heat the chili to an internal temperature of 165°F (74°C) before serving.