Creamy Vegetarian Sweet Potato Chili in the Slow Cooker Recipe
Introduction
This Slow Cooker Vegetarian Sweet Potato Chili is a comforting and hearty meal perfect for chilly days. Packed with sweet potatoes, beans, and robust spices, it’s an easy dish that delivers rich flavor with minimal effort.
Ingredients
- 3 medium sweet potatoes, peeled and diced
- 2 cups cooked beans (such as black beans or kidney beans)
- 1 can (14 oz) diced tomatoes
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and pepper to taste
- 2 cups vegetable broth
- 1 small onion, chopped
- 2 cloves garlic, minced
Instructions
- Step 1: Add the diced sweet potatoes, beans, diced tomatoes, chopped onion, and minced garlic into the slow cooker.
- Step 2: Sprinkle the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper over the ingredients.
- Step 3: Pour in the vegetable broth and gently stir to combine all the ingredients.
- Step 4: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the sweet potatoes are tender and flavors are well blended.
- Step 5: Taste and adjust seasoning if necessary before serving.
Tips & Variations
- For added protein, stir in cooked quinoa or lentils before serving.
- Use a mix of different beans like black beans, kidney beans, and chickpeas for varied texture.
- Add diced bell peppers or corn for extra color and flavor.
- Top with fresh cilantro, avocado slices, or a dollop of sour cream to enhance the dish.
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 refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried beans instead of canned?
Yes, but you will need to soak and cook the beans before adding them to the slow cooker to ensure they become tender.
Can I make this chili on the stovetop instead of a slow cooker?
Absolutely. Combine all ingredients in a large pot, bring to a boil, then simmer for about 45 minutes until the sweet potatoes are tender and flavors meld.
PrintCreamy Vegetarian Sweet Potato Chili in the Slow Cooker Recipe
A hearty and comforting Slow Cooker Vegetarian Sweet Potato Chili featuring tender sweet potatoes, beans, and tomatoes simmered with aromatic spices for a nutritious and flavorful meal perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (slow cooker on low) or 3-4 hours (slow cooker on high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegan
Ingredients
Vegetables
- 2 large sweet potatoes, peeled and diced
- 1 can (14.5 oz) diced tomatoes, with juices
Beans
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
Spices and Seasonings
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Other
- 1 cup vegetable broth
Instructions
- Prepare Ingredients: Peel and dice the sweet potatoes into bite-sized pieces. Drain and rinse the black beans and kidney beans to remove excess sodium and preserve freshness.
- Add to Slow Cooker: Place the diced sweet potatoes, black beans, kidney beans, and canned diced tomatoes (with their juices) into the slow cooker. Add the vegetable broth to help with cooking and create a flavorful base.
- Season the Chili: Sprinkle chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper evenly over the ingredients in the slow cooker. Stir gently to combine all the flavors.
- Cook Until Tender: Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the sweet potatoes are tender and the flavors have melded together beautifully.
- Final Taste and Serve: Before serving, taste and adjust seasoning if needed. Serve warm, optionally garnished with fresh cilantro, avocado slices, or a dollop of sour cream for added richness.
Notes
- For added protein, consider incorporating cooked quinoa or lentils.
- This chili can be made spicier by adding diced jalapeños or a pinch of cayenne pepper.
- Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
- Try serving over brown rice or with cornbread for a complete meal.
- This recipe is naturally gluten-free and vegan.
Keywords: vegetarian chili, sweet potato chili, slow cooker chili, vegan chili, healthy chili, plant-based, comfort food
