Slow Cooker Vegetarian Sweet Potato Chili Recipe

Introduction

This Slow Cooker Vegetarian Sweet Potato Chili is a hearty, flavorful dish perfect for cozy dinners. Packed with beans, spices, and tender sweet potatoes, it’s a nutritious meal that’s easy to prepare and satisfies all tastes.

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, for serving)
• Shredded Mexican cheese (optional, for serving)
• Corn chips (optional, for serving)

Instructions

1. Step 1: Add all the ingredients for the chili—kidney beans, black beans, chili beans with their liquid, diced tomatoes, stewed tomatoes, tomato paste, garlic, onion, vegetable broth, sweet potato, and all the spices—into a 6-quart slow cooker.
2. Step 2: Cook on high for 5 to 6 hours, or until the sweet potato is soft and the onions have lost their crunchiness.
3. Step 3: Serve the chili hot, topped with chopped cilantro, a squeeze of fresh lime juice, sour cream, shredded Mexican cheese, and corn chips as desired.

Tips & Variations

• For a spicier chili, increase the cayenne pepper or add chopped fresh jalapeños.
• Use fire-roasted diced tomatoes for a smoky depth of flavor.
• You can substitute sweet potato with butternut squash if preferred.
• Leftovers taste great the next day as the flavors deepen, so consider making a double batch.

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 vegetable broth if it’s too thick. This chili also freezes well—freeze in portions for up to 3 months and 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 simmer all the ingredients in a large pot over medium-low heat for about 1 to 1.5 hours until the sweet potatoes are tender, stirring occasionally.

Is this chili suitable for freezing?

Absolutely. It freezes very well. Just cool completely, portion it into freezer-safe containers, and store for up to 3 months. Thaw in the refrigerator overnight before reheating.

Slow Cooker Vegetarian Sweet Potato Chili Recipe

Print Recipe

★★★★★

4.6 from 145 reviews

This Slow Cooker Vegetarian Sweet Potato Chili is a hearty, flavorful, and nutritious dish perfect for a cozy meal. Packed with a variety of beans, diced tomatoes, and sweet potatoes, it offers a delicious blend of spices and textures that will satisfy vegetarians and meat-eaters alike. The slow cooker method allows the flavors to meld beautifully, resulting in a rich and comforting chili that can be enjoyed topped with freshly chopped cilantro, lime juice, sour cream, shredded Mexican cheese, and crunchy corn chips.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 5 to 6 hours
• Total Time: 5 hours 20 minutes to 6 hours 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chili 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

Toppings

• Chopped cilantro
• Fresh squeezed lime juice
• Sour cream
• Shredded Mexican cheese
• Corn chips

Instructions

1. Prepare Ingredients: Drain the kidney beans and black beans, leaving the chili beans undrained. Mince the garlic, finely dice the onion, and dice the medium sweet potato into small chunks.
2. Add to Slow Cooker: Place the kidney beans, black beans, chili beans, diced tomatoes, stewed tomatoes, tomato paste, minced garlic, diced onion, vegetable broth, and diced sweet potatoes into a 6-quart slow cooker. Add chili powder, paprika, cumin, sea salt, cayenne, and pepper on top.
3. Cook the Chili: Set the slow cooker to high heat and cook for 5-6 hours, or until the sweet potatoes are tender and the onions have softened and are no longer crunchy. Stir occasionally if possible to help blend the flavors.
4. Serve: Spoon the chili into bowls and garnish with chopped cilantro, a squeeze of fresh lime juice, sour cream, shredded Mexican cheese, and corn chips according to your preference. Enjoy warm.

Notes

• For a spicier chili, increase the cayenne pepper or add a diced jalapeño.
• Feel free to switch out the vegetable broth for water if desired, but broth adds more flavor.
• This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• Adjust the chili powder and cumin according to your taste preference for milder or stronger flavors.
• For a vegan option, omit the sour cream and cheese or use their plant-based alternatives.

Keywords: vegetarian chili, sweet potato chili, slow cooker chili, vegetarian slow cooker recipe, healthy chili, meatless chili, Mexican chili