Slow Cooker Vegetarian Sweet Potato Chili Recipe

Introduction

This Slow Cooker Vegetarian Sweet Potato Chili is a hearty and flavorful meal perfect for any day of the week. Packed with beans, spices, and tender sweet potatoes, it offers a comforting taste with a nutritious boost. Let your slow cooker do the work while you enjoy a delicious, warming dish.

Ingredients

• 15 oz can of kidney beans (drained)
• 15 oz can of black beans (drained)
• 2 cans (15 oz each) 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 chili ingredients—beans, diced and stewed tomatoes, tomato paste, garlic, onion, vegetable broth, sweet potato, and spices—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 the chili hot, topped with chopped cilantro, a squeeze of fresh lime juice, and any optional toppings like sour cream, shredded cheese, or corn chips.

Tips & Variations

• For extra depth, sauté the onion and garlic before adding them to the slow cooker to enhance their flavor.
• Adjust the cayenne pepper to control the heat level according to your taste.
• Add diced bell peppers or corn for added texture and sweetness.
• Use vegetable broth with low sodium to better control the saltiness of the chili.
• Serve with warm tortillas or over cooked rice for a more substantial meal.

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 until warmed through. This chili also freezes well for up to 3 months—thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in advance?

Yes, this chili actually tastes better the next day as the flavors have more time to meld. Prepare it the day before and reheat before serving.

Is this recipe very spicy?

The recipe includes mild heat from chili powder and a small amount of cayenne pepper, which can be adjusted or omitted to suit your preferred spice level.