Slow 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
Scale
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
