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

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.

Ingredients

Units Scale

Chili Base

1 (15 oz) can kidney beans, drained
1 (15 oz) can black beans, drained
2 (15 oz) cans chili beans, undrained
1 (28 oz) can diced tomatoes
1 (15 oz) can 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

Spices

2.5 tablespoons chili powder
1 tablespoon paprika
3.5 tablespoons cumin
1 teaspoon sea salt
1/8 teaspoon cayenne
1 teaspoon black pepper

For Serving (Optional Toppings)

Chopped cilantro
Fresh squeezed lime juice
Sour cream
Shredded Mexican cheese
Corn chips

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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.

Nutrition

Serving Size: 1/8 of recipe
Calories: 260
Sugar: 9g
Sodium: 800mg
Fat: 2g
Saturated Fat: 0g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 11g
Protein: 11g
Cholesterol: 0mg