Slow Cooker Vegetarian Sweet Potato Chili Recipe
Introduction
This slow cooker vegetarian sweet potato chili is a comforting and hearty dish perfect for chilly days. Packed with tender sweet potatoes, beans, and flavorful spices, it’s an easy one-pot meal that requires minimal prep and delivers maximum taste.
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) beans, drained and rinsed (such as black beans or kidney beans)
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, chopped
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups vegetable broth
Instructions
- Step 1: Add the diced sweet potatoes, beans, diced tomatoes, chopped onion, chili powder, cumin, smoked paprika, salt, pepper, and vegetable broth to your slow cooker.
- Step 2: Stir everything together to combine, cover, and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the sweet potatoes are tender and the flavors have melded.
- Step 3: Taste and adjust seasoning if needed before serving. Enjoy warm, topped with your favorite chili accompaniments like avocado, sour cream, or shredded cheese.
Tips & Variations
- For extra heat, add a chopped jalapeño or a pinch of cayenne pepper with the spices.
- Try using a mix of beans like black beans, kidney beans, and pinto beans for more texture.
- Add corn kernels in the last hour of cooking for a sweet crunch.
- Serve with cornbread or over rice to make it a complete meal.
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, adding a splash of water or broth if it has thickened too much. This chili also freezes well for up to 3 months—thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chili on the stove instead of a slow cooker?
Yes, you can. Combine all ingredients in a large pot, bring to a boil, then simmer covered for about 30-40 minutes, or until the sweet potatoes are tender.
Is this chili gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free vegetable broth and check canned ingredients for any hidden gluten.
PrintSlow Cooker Vegetarian Sweet Potato Chili Recipe
A hearty and comforting Slow Cooker Vegetarian Sweet Potato Chili made with tender sweet potatoes, beans, tomatoes, and aromatic spices. This easy-to-make chili is perfect for warming up on a chilly day and requires minimal effort—just add all ingredients to a slow cooker and let it do the work. Packed with plant-based protein and fiber, it’s a nutritious and satisfying meal for any vegetarian diet.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 2 large sweet potatoes, peeled and diced
- 1 medium onion, chopped
- 1 can (14.5 oz) diced tomatoes
Beans
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
Spices
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids
- 2 cups vegetable broth
Instructions
- Prepare Ingredients: Peel and dice the sweet potatoes, chop the onion, and drain and rinse the beans to remove excess salt and preservatives.
- Add to Slow Cooker: Place the diced sweet potatoes, chopped onion, black beans, kidney beans, and diced tomatoes into the slow cooker.
- Season: Sprinkle the chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper over the ingredients in the slow cooker.
- Add Broth: Pour in the vegetable broth to provide moisture and help the chili cook evenly.
- Cook: Cover the slow cooker with its lid and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the sweet potatoes are tender and flavors have melded together.
- Stir and Serve: Give the chili a good stir before serving to combine all ingredients well. Adjust seasoning if necessary, then serve warm.
Notes
- You can add other vegetables like bell peppers or corn for additional flavor and texture.
- Serve with toppings such as avocado, cilantro, shredded cheese, or sour cream if not keeping vegan.
- Leftovers store well in an airtight container in the refrigerator for up to 4 days or can be frozen for up to 3 months.
- Use low-sodium vegetable broth and canned beans to reduce sodium content.
- For a spicier chili, add crushed red pepper flakes or a diced jalapeño.
Keywords: vegetarian chili, sweet potato chili, slow cooker recipes, healthy chili, plant-based chili
