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