Slow Cooker Vegetarian Sweet Potato Chili Recipe

Introduction

This Slow Cooker Vegetarian Sweet Potato Chili is a hearty, flavorful dish perfect for cozy evenings. Packed with beans, tender sweet potatoes, and warm spices, it offers a comforting meal that’s both nutritious and satisfying.

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 serving)
• 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 chili ingredients—kidney beans, black beans, chili beans (with liquid), diced tomatoes, stewed tomatoes, tomato paste, garlic, onion, vegetable broth, sweet potato, chili powder, paprika, cumin, sea salt, cayenne, and pepper—into a 6-quart slow cooker.
2. Step 2: Cook on high for 5 to 6 hours, or until the sweet potato is tender and the onions are no longer crunchy.
3. Step 3: Serve hot with chopped cilantro, 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 a diced jalapeño to the slow cooker.
• Substitute the vegetable broth with water or a mild vegetable bouillon if preferred.
• To make it vegan, omit the sour cream and cheese or use dairy-free alternatives.
• Adding a splash of smoky chipotle sauce can deepen the chili’s flavor.

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, stirring occasionally. This chili also freezes well—freeze portions in sealed containers 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 prepare this chili without a slow cooker?

Yes, you can cook it on the stovetop in a large pot. Simmer on low heat for about 45 minutes to 1 hour, or until the sweet potatoes are tender, stirring occasionally.

Can I use fresh tomatoes instead of canned?

Fresh tomatoes can be used, but you’ll need about 5 cups of diced fresh tomatoes. Cook a bit longer to let the flavors develop and the tomatoes break down.

Slow Cooker Vegetarian Sweet Potato Chili Recipe

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★★★★★

4.9 from 75 reviews

This Slow Cooker Vegetarian Sweet Potato Chili is a hearty and flavorful plant-based dish packed with vibrant spices, tender sweet potatoes, and a medley of beans. Perfect for a comforting meal, it’s easy to prepare by simply combining ingredients in a slow cooker and letting it simmer to perfection. Top it with fresh cilantro, lime juice, sour cream, shredded Mexican cheese, and crunchy corn chips for a satisfying finish.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 5 to 6 hours
• Total Time: 5 hours 15 minutes to 6 hours 15 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 pepper
• 1 teaspoon black pepper

Toppings

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

Instructions

1. Combine Ingredients: Add all the chili ingredients into a 6-quart slow cooker. This includes the drained kidney and black beans, undrained chili beans, diced and stewed tomatoes, tomato paste, minced garlic, diced onion, vegetable broth, diced sweet potato, and the chili powder, paprika, cumin, sea salt, cayenne pepper, and black pepper. Stir everything together gently to mix the spices evenly.
2. Cook the Chili: Set the slow cooker to high heat and cook for 5 to 6 hours. Cook until the sweet potatoes are tender and easy to pierce with a fork and the onions have softened completely, losing their crunchiness. This slow cooking allows the flavors to blend beautifully, resulting in a rich and hearty chili.
3. Serve with Toppings: Once cooked, ladle the chili into bowls and garnish with your choice of toppings such as chopped cilantro, fresh lime juice, sour cream, shredded Mexican cheese, and crunchy corn chips. These add freshness, creaminess, and texture to the dish, enhancing the overall eating experience.

Notes

• You can adjust the spice level by varying the amount of cayenne pepper or chili powder used.
• For a gluten-free meal, ensure that the canned beans and broth are labeled gluten-free.
• Slow cooker sizes vary; make sure to use at least a 6-quart slow cooker for best results.
• This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• To make it vegan, omit the sour cream and cheese or use plant-based alternatives.

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