Description
This Slow Cooker Vegetarian Sweet Potato Chili is a hearty, flavorful dish packed with beans, tender sweet potatoes, and bold spices. Perfect for a wholesome and comforting meal, it’s easy to prepare by combining all ingredients in a slow cooker and letting them simmer for several hours. Topped with cilantro, lime juice, sour cream, cheese, and corn chips, this chili is a flavorful, satisfying option for vegetarians and chili lovers alike.
Ingredients
Scale
Chili Base
- 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 pepper
- 1 teaspoon black pepper
Toppings (Optional)
- Chopped cilantro
- Fresh squeezed lime juice
- Sour cream
- Shredded Mexican cheese
- Corn chips
Instructions
- Add Ingredients: Place all the chili ingredients including beans, diced tomatoes, tomato paste, garlic, onion, vegetable broth, diced sweet potato, and spices into a 6-quart slow cooker. Stir gently to combine everything evenly.
- Cook: Cover the slow cooker and set it to cook on high heat for 5 to 6 hours. Cook until the sweet potatoes are tender and soft, and the onions have lost their crunch, allowing the flavors to fully meld together.
- Serve and Garnish: Once cooked, serve the chili hot with your choice of toppings such as chopped cilantro, fresh lime juice, sour cream, shredded Mexican cheese, and crunchy corn chips to add texture and extra flavor.
Notes
- You can adjust the amount of chili powder and cayenne pepper based on your preferred spice level.
- If you prefer a thicker chili, cook longer with the slow cooker lid slightly ajar to allow some liquid to evaporate.
- Use fresh lime juice just before serving to brighten the flavors.
- For a vegan version, omit sour cream and cheese or substitute with vegan alternatives.
- This chili can be frozen for up to 3 months; reheat thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican-American
Keywords: vegetarian chili, slow cooker chili, sweet potato chili, healthy chili, bean chili, easy slow cooker recipes
