Slow Cooker Vegetarian Sweet Potato Chili Recipe
Introduction
This Slow Cooker Vegetarian Sweet Potato Chili is a hearty and comforting dish perfect for chilly days. Packed with nutritious ingredients and warming spices, it’s an easy meal that fills your home with inviting aromas while it cooks.
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups vegetable broth
Instructions
- Step 1: Add the diced sweet potatoes, black beans, kidney beans, diced tomatoes, onion, and garlic to your slow cooker.
- Step 2: Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Pour in the vegetable broth and stir everything together gently.
- Step 3: Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the sweet potatoes are tender and flavors have melded.
- Step 4: Taste and adjust seasonings if needed before serving warm.
Tips & Variations
- For extra heat, add a chopped jalapeño or a pinch of cayenne pepper.
- Swap black or kidney beans for pinto or cannellini beans based on preference.
- Top your chili with fresh cilantro, avocado slices, or a dollop of sour cream for added creaminess.
- If you don’t have a slow cooker, this chili can be made on the stovetop; simmer covered for about 30-40 minutes.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well for up to 3 months—thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chili vegan?
Yes, this recipe is naturally vegan as it uses only plant-based ingredients. Just be sure to use vegetable broth that is vegan-friendly.
What can I serve with this chili?
It pairs wonderfully with cornbread, steamed rice, or a simple green salad for a balanced meal.
PrintSlow Cooker Vegetarian Sweet Potato Chili Recipe
A hearty and flavorful Slow Cooker Vegetarian Sweet Potato Chili made with tender sweet potatoes, protein-rich beans, diced tomatoes, and a blend of chili spices. This one-pot meal is perfect for a comforting, easy-to-make vegetarian dinner that requires minimal preparation and delivers maximum taste.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegan
Ingredients
Vegetables
- 2 large sweet potatoes, peeled and diced
- 1 can (14.5 oz) diced tomatoes
Beans
- 2 cans (15 oz each) of beans (such as black beans and kidney beans), drained and rinsed
Spices
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Liquids
- 2 cups vegetable broth or water
Instructions
- Prepare Ingredients: Peel and dice the sweet potatoes into bite-sized pieces. Drain and rinse the canned beans to reduce sodium content and improve texture.
- Combine in Slow Cooker: Add the diced sweet potatoes, beans, diced tomatoes (with juice), chili powder, ground cumin, smoked paprika, garlic powder, salt, and pepper into the slow cooker. Pour in the vegetable broth or water to provide moisture for cooking.
- Cook the Chili: Set the slow cooker on low heat and cook the chili for 6 to 8 hours, or on high for 3 to 4 hours. Cook until the sweet potatoes are tender and the chili is heated through, with flavors fully developed.
- Final Touches: Taste and adjust seasoning if necessary. Stir well before serving to combine all ingredients evenly.
- Serve: Ladle the chili into bowls and serve warm. Optional toppings include chopped cilantro, avocado slices, shredded cheese, or a dollop of sour cream.
Notes
- You can substitute any beans of your choice based on preference or availability.
- Adjust chili powder and spices according to your preferred level of heat and flavor intensity.
- For a thicker chili, cook uncovered for the last 30 minutes to allow some liquid to evaporate.
- Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months.
- This recipe is naturally vegan and gluten free.
Keywords: vegetarian chili, sweet potato chili, slow cooker chili, vegan chili, healthy chili, bean chili, easy chili recipe
