Introduction

This Slow Cooker Vegetarian Sweet Potato Chili is a comforting, hearty meal packed with bold flavors and wholesome ingredients. Perfect for busy days, it requires minimal prep and slow-cooks to tender perfection, making it a satisfying option for vegetarians and chili lovers alike.

Slow Cooker Vegetarian Sweet Potato Chili Recipe - Recipe Image

Ingredients

15 oz can of kidney beans (drained)
15 oz can of black beans (drained)
2 15 oz cans chili beans (do not drain)
28 oz diced tomatoes
15 oz can of sliced stewed tomatoes
6 oz tomato paste
10 cloves garlic (minced)
1 medium onion (finely diced)
1 cup vegetable broth
1 medium sweet potato (diced into small chunks)
2.5 tablespoons chili powder
1 tablespoon paprika
3.5 tablespoons cumin
1 teaspoon sea salt
1/8 teaspoon cayenne
1 teaspoon pepper
Chopped cilantro (for serving)
Fresh squeezed lime juice (for serving)
Sour cream (optional, for serving)
Shredded Mexican cheese (optional, for serving)
Corn chips (optional, for serving)

Instructions

Step 1: Add all the chili ingredients—including drained kidney and black beans, undrained chili beans, diced tomatoes, stewed tomatoes, tomato paste, garlic, onion, vegetable broth, diced sweet potato, and spices—into a 6-quart slow cooker. Stir to combine evenly.
Step 2: Cook on high heat for 5 to 6 hours, or until the sweet potatoes are tender and the onions are soft and no longer crunchy.
Step 3: Serve the chili hot with your preferred toppings such as chopped cilantro, fresh lime juice, sour cream, shredded Mexican cheese, and corn chips for added texture and flavor.

Tips & Variations

For extra depth, sauté the onion and garlic before adding them to the slow cooker.
Adjust the cayenne pepper to control the chili’s heat level.
Add corn or bell peppers for additional texture and color.
Serve with avocado slices for a creamy contrast.
This chili also freezes well—portion it out for quick meals later.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. For longer storage, freeze the chili in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without the slow cooker?

Yes, you can prepare this chili on the stovetop. Simply combine all ingredients in a large pot, bring to a boil, then reduce heat and simmer for about 45 minutes to an hour, or until the sweet potatoes are tender.

Is this chili gluten-free?

Yes, all the ingredients used in this recipe are naturally gluten-free, making it a safe and delicious option for those with gluten sensitivities or celiac disease.

Slow Cooker Vegetarian Sweet Potato Chili Recipe

Print Recipe

★★★★★

4.5 from 122 reviews

This Slow Cooker Vegetarian Sweet Potato Chili is a hearty, flavorful dish packed with a variety of beans, sweet potatoes, and bold spices. Perfect for a cozy meal, it requires minimal prep and slow cooks to perfection, making it an excellent option for a nutritious and satisfying vegetarian dinner.

Author: Bella
Prep Time: 15 minutes
Cook Time: 5 hours 30 minutes
Total Time: 5 hours 45 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: Mexican
Diet: Vegetarian

Ingredients

Scale

Chili Base

15 oz can of kidney beans (drained)
15 oz can of black beans (drained)
2 15 oz cans chili beans (do not drain)
28 oz diced tomatoes
15 oz can of sliced stewed tomatoes
6 oz tomato paste
10 cloves garlic (minced)
1 medium onion (finely diced)
1 cup vegetable broth
1 medium sweet potato (diced into small chunks)

Spices

2.5 tablespoons chili powder
1 tablespoon paprika
3.5 tablespoons cumin
1 teaspoon sea salt
1/8 teaspoon cayenne pepper
1 teaspoon black pepper

Toppings (optional)

Chopped cilantro
Fresh squeezed lime juice
Sour cream
Shredded Mexican cheese
Corn chips

Instructions

Combine Ingredients: Add all ingredients for the chili—including beans, tomatoes, tomato paste, garlic, onion, vegetable broth, sweet potato, and spices—into a 6-quart slow cooker. Stir gently to evenly distribute the spices and ingredients.
Cook Chili: Set the slow cooker to high and cook the chili for 5 to 6 hours. The chili is done when the sweet potatoes are tender and the onions have lost their crunch, allowing all flavors to meld perfectly.
Serve and Garnish: Once fully cooked, serve the chili hot, garnished with your choice of chopped cilantro, fresh lime juice, sour cream, shredded Mexican cheese, and a side of crunchy corn chips for added texture and flavor.

Notes

You can adjust the spice levels by reducing or increasing the chili powder and cayenne pepper according to your taste preference.
For a vegan option, omit sour cream and use vegan cheese or avocado as toppings.
If you prefer a thicker chili, cook uncovered for the last 30 minutes or mash some of the sweet potato chunks with a spoon.
This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Using canned beans reduces prep time; however, rinsing the chili beans is not recommended to keep the chili thick and flavorful.

Keywords: vegetarian chili, sweet potato chili, slow cooker chili, easy chili recipe, meatless chili, healthy chili