Dump diced sweet potatoes over ground beef, coupled with 3 ingredients, into slow cooker for a warming bowl that disappears faster than anything else

This slow cooker 5-ingredient sweet potato chili is one of those dump-and-go dinners that feels like a warm hug at the end of a long day. You literally layer raw ground beef in the slow cooker, dump diced sweet potatoes right over the top, add just three more pantry-friendly ingredients, and let it all simmer into a cozy, slightly sweet, gently spiced bowl that disappears faster than anything else on the table. It’s perfect for busy weeknights, game days, or anytime you want something hearty without a lot of fuss or dishes.

Serve this sweet potato chili in warm bowls, topped with shredded cheddar or Monterey Jack, a dollop of sour cream or plain Greek yogurt, and a sprinkle of chopped green onions or cilantro. Cornbread, tortilla chips, or a simple green salad make easy sides that round out the meal. For hearty appetites, spoon it over cooked rice or elbow macaroni. It also packs well in thermoses for lunches, and leftovers reheat beautifully for another cozy meal later in the week.

Servings: 6

2 pounds ground beef (80–90% lean)

Place the raw ground beef in the bottom of a 5- to 6-quart slow cooker. Gently break it up with a spoon or your hands into a fairly even layer, but do not cook or brown it first.

Dump the diced sweet potatoes over the ground beef, spreading them into an even layer that fully covers the meat. This helps the beef stay moist while the sweet potatoes soften.

Pour the diced tomatoes with all their juices over the sweet potatoes. Add the black beans on top.

Sprinkle the chili powder evenly over everything. If using, add the salt and black pepper. Do not stir yet; keeping the layers helps the beef cook evenly under the moisture from the tomatoes and sweet potatoes.

Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the sweet potatoes are very tender and the ground beef is fully cooked through.

Once cooked, use a sturdy spoon to break up the ground beef and stir everything together thoroughly. The sweet potatoes will stay in soft chunks but may mash slightly into the sauce, which gives the chili a naturally thick, cozy texture.

If the chili seems thicker than you like, stir in 1/2–1 cup of water or beef broth until it reaches your preferred consistency. Taste and adjust seasoning with a little more salt or chili powder if needed.

Serve hot in bowls with your favorite chili toppings and enjoy a comforting meal that practically made itself.

For picky eaters, you can mash some of the sweet potatoes into the sauce after cooking so they blend in more, leaving just a few visible chunks. If your family prefers milder flavors, start with 2 tablespoons of chili powder and add more at the end to taste; for more heat, stir in a pinch of cayenne or a chopped canned chipotle pepper. You can swap the black beans for kidney or pinto beans, or leave the beans out entirely and add an extra sweet potato for a bean-free version. To lighten things up, use lean ground turkey instead of beef. If you’d like more veggies, you can tuck a handful of frozen corn or a cup of finely chopped bell pepper on top of the sweet potatoes before adding the tomatoes—kids often don’t mind them once everything is saucy. This chili also freezes well: cool completely, portion into freezer containers, and freeze for up to 3 months for a ready-to-go dinner on extra-busy nights.