Slow Cooker Vegetarian Sweet Potato Chili Recipe
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.
- 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
