Creamy 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
Scale
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
