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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.
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Dinner, Main Course
Cuisine American, Vegetarian
Servings 6 servings
Calories 300 kcal

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.
Keyword Comfort Food, Healthy Dinner, slow cooker chili, Sweet Potatoes, Vegetarian Chili