Slow Cooker Vegetarian Chili with Sweet Potatoes
A vibrant and hearty vegetarian chili featuring sweet potatoes, beans, and a blend of spices, making it the perfect comfort food for busy nights.
Ingredients
Main Ingredients
- 1 large sweet potato, peeled and diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 bell pepper, chopped any color
- 1 can (28 oz) diced tomatoes
- 1 cup vegetable broth
- 1 onion, diced
- 3 cloves garlic, minced
Spices
- 1 tablespoon chili powder
- 1 teaspoon cumin
- to taste salt and pepper
Instructions
Preparation
- Start by peeling and dicing the sweet potato into small cubes. Dice the onion and bell pepper, and mince the garlic.
Mixing Ingredients
- In the slow cooker, add the sweet potatoes, kidney beans, black beans, corn, bell pepper, diced tomatoes, vegetable broth, onion, and garlic.
Adding Spices
- Sprinkle in the chili powder, cumin, salt, and pepper. Stir well to combine all the ingredients.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the sweet potatoes are tender.
Serving
- Once cooked, taste and adjust the seasoning if necessary. Serve hot, topped with your choice of avocado, fresh cilantro, or a dollop of sour cream!
Notes
For serving suggestions, pair the chili with cornbread or tortilla chips, and complement with a fresh salad and refreshing drinks like iced tea.