Slow 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
Scale
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
