Slow Cooker Vegetarian Sweet Potato Chili Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
