Dinner

Slow Cooker Vegetarian Sweet Potato Chili Recipe

ByMariam Harutyunyan January 23, 2026January 23, 2026

Introduction

This Slow Cooker Vegetarian Sweet Potato Chili is a hearty and flavorful dish perfect for cozy nights. Packed with beans, spices, and tender sweet potatoes, it’s both nutritious and comforting. Plus, it’s easy to prepare and lets your slow cooker do all the work.

A white speckled bowl filled with thick dark brown chili that has visible chunks of beans and diced orange sweet potatoes, topped with a dollop of white sour cream in the center and scattered fresh green cilantro leaves, all sitting on a black and white striped cloth over a white marbled textured surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
2.5 tablespoons chili powder
1 tablespoon paprika

3.5 tablespoons cumin
1 teaspoon sea salt
1/8 teaspoon cayenne

1 teaspoon pepper
Chopped cilantro (for garnish)
Fresh squeezed lime juice (for serving)

Sour cream (optional topping)
Shredded Mexican cheese (optional topping)
Corn chips (optional for serving)

Instructions

Step 1: Add all the chili ingredients—including the drained kidney and black beans, undrained chili beans, diced tomatoes, stewed tomatoes, tomato paste, garlic, onion, vegetable broth, sweet potato, and spices—into a 6-quart slow cooker.
Step 2: Cook on high for 5 to 6 hours, until the sweet potato is tender and the onions have softened completely.
Step 3: Serve the chili hot, topped with your choice of chopped cilantro, fresh lime juice, sour cream, shredded cheese, and corn chips for added texture and flavor.

Tips & Variations

For a spicier chili, increase the cayenne pepper slightly or add diced jalapeños at the start.
Use canned fire-roasted tomatoes to add a smoky depth to the chili.
To make it vegan, omit the sour cream and cheese or use plant-based alternatives.

Try adding bell peppers or corn during the last hour of cooking for extra color and sweetness.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave until heated through. This chili also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

A close-up of a black slow cooker filled with thick, chunky chili showing visible pieces of orange sweet potato, dark brown beans, and tender meat in a rich, reddish-brown sauce, with steam rising from the pot. A metal ladle scoops a hearty portion of the chili, highlighting the textures of soft vegetables and beans coated in the thick sauce, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 simmer all the ingredients in a large pot over low heat for about 1 to 1.5 hours, stirring occasionally, until the sweet potatoes and onions are tender.

How do I know when the chili is done?

The chili is ready when the sweet potatoes are soft and can be easily pierced with a fork, and the onions have lost their crunch, creating a rich, well-blended flavor throughout.