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Slow Cooker Vegetarian Chili with Sweet Potatoes

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A quick and easy slow cooker vegetarian chili recipe featuring sweet potatoes for a hearty and comforting meal.

  • Total Time: 495
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 sweet potatoes, diced
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Suggested toppings: sliced avocado, shredded cheese, chopped cilantro, sour cream or Greek yogurt

Instructions

  1. Dump all ingredients into the slow cooker.
  2. Stir to combine.
  3. Cook on low for 6-8 hours or high for 4 hours until sweet potatoes are tender.
  4. Serve hot with your favorite toppings.

Notes

Chili flavors improve overnight, so leftovers are a bonus! Always store in airtight containers and warm gently before serving.

  • Author: nevaeh-hall
  • Prep Time: 15
  • Cook Time: 480
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 6g
  • Sodium: 500mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 62g
  • Fiber: 15g
  • Protein: 18g
  • Cholesterol: 0mg