Go Back
Bowl of Slow Cooker Chuck Roast Chili garnished with sour cream, avocado, and cilantro on a wooden table

Slow Cooker Chuck Roast Chili

This Slow Cooker Chuck Roast Chili is an easy slow cooker meal packed with beefy flavor and nutritious sweet potatoes. Enjoy a delicious, homemade chili that requires minimal effort and is perfect for a healthy family dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 lbs. boneless beef chuck or round roast, well-trimmed and cut into 1-inch cubes
  • 1 tablespoon avocado oil or olive oil
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 6 cloves garlic, peeled and minced
  • 2 medium sweet potatoes, peeled and cut into ½-inch cubes (about 3 cups)
  • 1 (4-ounce) can diced green chilies
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon fine salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 2 (28-ounce) cans fire-roasted diced tomatoes, undrained
  • 3 ounces no-salt-added tomato paste (½ of a 6-ounce can)
  • 1 cup low-sodium beef broth
  • optional toppings: sour cream, sliced avocado, pickled or fresh jalapeño slices, cilantro, cheddar cheese, and/or lime wedges

Method
 

  1. Optional: Heat 1 tablespoon of avocado or olive oil in a skillet over medium heat. Brown the beef cubes on all sides for added flavor (2-3 minutes per side). Transfer the browned beef to your slow cooker.
  2. Add the diced onion, bell pepper, garlic, and sweet potatoes to the slow cooker.
  3. Stir in the diced green chilies, chili powder, cumin, salt, pepper, fire-roasted tomatoes, tomato paste, and beef broth.
  4. Cover and cook on the LOW setting for 8 hours. Resist the temptation to open the lid – it’s doing its magic!
  5. Once the cooking time is up, season with additional salt and pepper to taste.
  6. Serve warm with your favorite toppings and enjoy!

Notes

Browning the beef first is optional but worth the extra step if you have a few extra minutes. It layers in more flavor. Double this recipe and freeze half – it reheats beautifully and makes busy weeknights a breeze. Add extra spice by throwing in some cayenne pepper or red pepper flakes if you like a kick. Want to stretch this dish even further? Stir in a can of drained and rinsed kidney beans before serving. Store leftovers in an airtight container for up to 4 days in the fridge. It tastes even better the next day! Reheat individual portions on the stovetop or microwave. Add a splash of beef broth if it’s thickened too much.