Can I make this chili without a slow cooker?

Absolutely. Just use a large pot or Dutch oven on the stove. Sauté the onion and garlic first for even more flavor, then add the other ingredients. Simmer (covered) for about 45–60 minutes, stirring occasionally, until the sweet potatoes are tender.

Not particularly, as written. The small amount of cayenne just wakes up the flavors, but you can always reduce or leave it out if you’re serving milder palates. Want it bolder? Add more chili powder or cayenne!

Can I add meat or other proteins?

Of course! If you’re not strictly vegetarian, browned ground turkey or beef would work well. Want to keep it plant-based but boost the protein? Add quinoa, lentils, or cubed tofu for the last couple of hours.

How do I thicken or thin the chili?

If you like a thicker chili, let it cook uncovered for the last 30 minutes so excess moisture evaporates. To thin, simply add more broth or water to your preferred consistency.

Slow Cooker Vegetarian Sweet Potato Chili Recipe

Get ready to dig into a bowl of pure comfort with this Slow Cooker Vegetarian Sweet Potato Chili! Here’s the recipe everyone should have in their weeknight rotation—hearty, soul-warming, and honestly so easy, it basically cooks itself. The flavors are robust and gently spiced, with a perfect balance of savory beans, sweet potatoes, tangy tomatoes, and aromatic spices. This is the kind of chili that tastes like it’s been simmering all day, and thanks to your slow cooker, it actually has—without any extra work from you!

Why You’ll Love This Recipe

Effortless Prep: Hands-off cooking at its best—just load up your slow cooker, set it, and forget it until dinner time.
Full of Flavor: With layers of chili powder, cumin, paprika, and plenty of garlic, every spoonful is bold and satisfying. The sweet potatoes add that irresistible melt-in-your-mouth creaminess.
Super Filling and Wholesome: Packed with beans for protein and fiber, sweet potatoes for a touch of sweetness, and tomatoes to brighten it all up.
Crowd-Pleaser: Meat-eaters and vegetarians alike absolutely love this chili—and it gets even better the next day!
Perfect for Busy Nights: Five minutes in the morning to throw everything into the pot, and you’ll come home to a house that smells amazing.

Ingredients

Here’s what you’ll need to make this chili, plus some notes to help you get the best results:

Kidney Beans (for heartiness): Bring texture and a deep, earthy flavor. Don’t forget to drain them or the chili may be too watery.
Black Beans (protein & depth): Essential for that classic chili richness—drain to prevent a thin consistency.
Chili Beans (flavor boost): Use canned chili beans with their sauce for added flavor; no need to drain.
Diced Tomatoes (brightness): The tomatoes help balance the sweetness of the sweet potatoes.
Stewed Tomatoes (body and tang): Slice for added texture and just a touch more acid to brighten the dish.
Tomato Paste (richness & thickness): Creates a luscious, thick base.
Garlic (aromatic punch): Don’t skimp! Minced fresh garlic permeates the entire chili with flavor.
Onion (savory backbone): Finely dice so it melts seamlessly into the chili after hours of slow cooking.
Vegetable Broth (liquid and depth): Keeps everything moist and flavorful—use homemade if you have it.
Sweet Potato (sweetness & creaminess): Dice into small, even pieces so they cook evenly and become super tender.
Chili Powder, Paprika, Cumin (warmth & smoky flavor): Adjust the amounts if you like extra heat or smokiness.
Sea Salt & Pepper (essential seasoning): Brings all the flavors together.
Cayenne (optional heat): Add more for a spicy kick or leave it out if you’re sensitive to spice.

For Serving:

Chopped Cilantro (freshness): Sprinkle on top just before eating.
Lime Juice (bright acidity): A squeeze right before serving wakes up all the flavors.
Sour Cream & Shredded Cheese (creamy, cooling contrast): Totally optional, but highly recommended.
Corn Chips (crunchy fun): For scooping or topping!

Tip: Feel free to use what’s on hand or to swap out beans based on your favorites!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Looking to make this recipe your own? The possibilities are endless:

Add More Veggies: Toss in chopped bell peppers, carrots, or corn for extra flavor and color.
Make It Spicy: Up the cayenne, toss in a finely chopped jalapeño, or add chipotle peppers in adobo for a smoky heat.
Swap the Beans: Don’t love kidney beans? Use pinto beans, or try chickpeas for a twist.
Go Extra Hearty: Stir in quinoa or bulgur wheat an hour before serving for added texture and a boost of protein.
Go Vegan: Just skip the dairy toppings or opt for plant-based cheese and sour cream.

How to Make Slow Cooker Vegetarian Sweet Potato Chili

It truly doesn’t get easier than this:

Step 1: Fill the Slow Cooker

Place all your chili ingredients—beans, tomatoes (including their juices), tomato paste, garlic, onion, vegetable broth, sweet potatoes, and all the spices—straight into a 6-quart slow cooker.

Step 2: Mix Well

Give everything a thorough stir to evenly distribute the flavors and ensure the tomato paste dissolves.

Step 3: Cook

Cover and set your slow cooker to high. Let it do its magic for 5–6 hours. No peeking! The sweet potatoes should be tender (test them with a fork), and the onions should have disappeared into deliciousness.

Step 4: Taste & Adjust

Stir, taste, and adjust salt, pepper, or chili powder if needed. If you like it a bit soupier, add more broth. Too thick? A splash of water will loosen it.

Step 5: Serve

Ladle into bowls and load up with your favorite toppings—cilantro, lime, a dollop of sour cream, a sprinkle of cheese, and a handful of crunchy corn chips.

Seriously, that’s all there is to it. Let the slow cooker work while you do…anything else!

Pro Tips for Making the Recipe

Dice Sweet Potatoes Small: Small, even pieces cook faster and get perfectly creamy—no one likes a big chunk of undercooked potato!
Don’t Over-stir: Stirring too often can break down the beans and potatoes too much. Let them keep their shape for great texture.
Pre-make Your Toppings: While the chili simmers, prep toppings ahead and store them in containers for an effortless serving line.
Make It a Day Ahead: Like any good chili, the flavors deepen overnight—this meal is even better the next day!
Thin with Broth: If the chili thickens too much in the slow cooker or after refrigerating, just stir in a little extra broth when reheating.

How to Serve

This chili is wonderfully versatile and a total showstopper by itself, but it’s also delightful when served with a few simple sides:

Bowl & Top Style

Serve steaming hot, then pile on chopped cilantro, a squeeze of fresh lime, a dollop of sour cream, and a sprinkle of shredded cheese. For crunch, toss some corn chips on top or use them to scoop up chili—so satisfying!

Pairings

Pair with warm cornbread, a simple green salad, or even over a baked potato for serious comfort food vibes. Want something lighter? Try stuffed inside a roasted bell pepper or atop a bed of rice or quinoa.

Leftovers Brilliance

The next day, use leftovers as a taco or burrito filling, a nacho topper, or even as a base for a hearty breakfast with a fried egg.

Whatever you do, don’t skip the lime—it really does elevate every bite.

Make Ahead and Storage

This chili is a meal-prep champion:

Storing Leftovers

Let leftovers cool completely before transferring to airtight containers. Store in the refrigerator for up to 4 days—just reheat as needed for quick lunches or dinners.

Freezing

This chili freezes beautifully! Spoon portions into freezer-safe bags or containers (make sure to leave some room for expansion) and freeze for up to 3 months. Thaw overnight in the fridge or on the counter before reheating.

Reheating

Warm gently on the stovetop over medium heat, stirring occasionally (add a splash of broth or water if it’s too thick). For single servings, the microwave works perfectly—just heat in bursts and stir in between.

The flavors only get better as they meld, so this is perfect for cooking ahead!

FAQs

Can I make this chili without a slow cooker?

Absolutely. Just use a large pot or Dutch oven on the stove. Sauté the onion and garlic first for even more flavor, then add the other ingredients. Simmer (covered) for about 45–60 minutes, stirring occasionally, until the sweet potatoes are tender.
Is this chili spicy?

Not particularly, as written. The small amount of cayenne just wakes up the flavors, but you can always reduce or leave it out if you’re serving milder palates. Want it bolder? Add more chili powder or cayenne!
Can I add meat or other proteins?

Of course! If you’re not strictly vegetarian, browned ground turkey or beef would work well. Want to keep it plant-based but boost the protein? Add quinoa, lentils, or cubed tofu for the last couple of hours.
How do I thicken or thin the chili?

If you like a thicker chili, let it cook uncovered for the last 30 minutes so excess moisture evaporates. To thin, simply add more broth or water to your preferred consistency.

Final Thoughts

There you have it—a Slow Cooker Vegetarian Sweet Potato Chili that’s destined to become a staple in your kitchen. It’s simple, stress-free, and absolutely packed with flavor. Dive right in, play around with your own favorite toppings or mix-ins, and embrace how easy and nourishing homemade chili can be, even on your busiest days. Once you’ve tasted how richly delicious (and how effortless) this chili is, you’ll find yourself coming back for another bowl—guaranteed!

Slow Cooker Vegetarian Sweet Potato Chili Recipe

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Author: Lisa
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Yield: 8 servings 1x
Category: Main-course
Method: Slow Cooking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Slow Cooker Vegetarian Sweet Potato Chili is a hearty, flavorful, and nourishing meatless meal. Packed with protein-rich beans, tender sweet potatoes, tomatoes, and a robust blend of spices, it’s easy to prepare and perfect for busy weeknights or easy meal prepping. Just toss everything into your slow cooker and enjoy a comforting, satisfying chili with minimal effort.

Instructions

Prepare Ingredients: Finely dice the onion, mince the garlic, and cut the sweet potato into small chunks. Gather and measure all beans, tomatoes, spices, and broth to streamline the cooking process.
Layer Into Slow Cooker: Add the drained kidney and black beans, undrained chili beans, diced tomatoes, sliced stewed tomatoes, tomato paste, minced garlic, diced onion, vegetable broth, sweet potato, and all spices into a 6-quart slow cooker.
Mix Thoroughly: Stir everything together in the slow cooker to evenly distribute the ingredients and spices throughout the chili.
Cook: Set the slow cooker to high and cook for 5 to 6 hours, until the sweet potatoes are completely soft and the onions have lost their crunch, indicating the chili is fully cooked and flavors have melded.
Serve: Ladle the hot vegetarian chili into bowls and garnish with desired toppings such as chopped cilantro, fresh squeezed lime juice, sour cream, shredded Mexican cheese, and corn chips for added texture and flavor.

Notes

This chili stores well in the refrigerator for up to 5 days and freezes beautifully for up to 3 months.
Feel free to adjust the spice level to your liking by increasing or reducing the cayenne pepper.
For a vegan option, omit sour cream and cheese or use plant-based alternatives.
You can add extra veggies like bell peppers or carrots for even more nutrition.