In a large crockpot (slow cooker) add all the ingredients. Stir and cover.
Cook on low heat for 6-8 hours, until sweet potatoes are tender. ENJOY!
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze Sweet Potato Chili, store it in an airtight freezer-proof container. Leave at least an inch of space at the top so it has room to expand as it freezes.
Feel free to switch up the beans in this chili. Kidney or black beans are both great options.
If you want a sweeter chili to balance out the spiciness, try adding a tablespoon or two of brown sugar.
Add a cup of frozen corn during the last hour of cooking for extra color and sweetness.