Slow-Cooker Sausage, Sweet Potato and Black Bean Chili

Prep Time: 15 min
Total Time: 5 hr 15 min
Servings: 8

Sweet potatoes and black beans add a southwestern flair to this bold and hearty chili.


  • 1 lb (500 g) ground Italian pork sausage
  • 3 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 3 cups beef flavoured broth
  • 1 can (796 mL) fire roasted crushed tomatoes, undrained
  • 1 can (796 mL) diced tomatoes, undrained
  • 1 can (540 mL) black beans, drained, rinsed
  • 2 medium dark-orange sweet potatoes, peeled, cut into 3/4-inch cubes (about 4 cups)
  • 1 cup shredded Mexican cheese blend
  • 1 can (8 count) Pillsbury™ refrigerated Original Crescents, if desired


  1. In 10-inch nonstick skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until sausage is thoroughly cooked; drain.
  2. Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix sausage and remaining ingredients except cheese and rolls.
  3. Cover; cook on Low heat setting 5 to 6 hours. Meanwhile, bake crescents as directed on can. Stir chili well before serving. Top each serving with cheese. Serve with crescents.

Expert Tips

  • Not a fan of sweet potatoes? Swap out the sweet potatoes for regular potatoes instead.
  • A dollop of sour cream and chopped fresh cilantro take this chili to another level.