Slow Cooker Sweet Potato Chili Recipe
Sweet potatoes and chili met in a slow cooker, and magic happened—vegan style, no drama included.
This hearty, cozy chili balances natural sweetness with bold spices, perfect for nights when adulting feels exhausting.
Dump everything in, walk away, and come back to a bowl of comfort that says, “You’ve got this, queen.”
No need for fancy skills or kitchen disasters—this recipe proves slow cooking can be fast and fabulous.
Plus, it’s packed with fiber and flavor, proving vegan meals don’t have to be boring or sad.
Slow Cooker Sweet Potato Chili Recipe
Slow cooker sweet potato chili blends wholesome veggies and spices for a rich, warming vegan meal.
Ingredients
- 3 medium sweet potatoes peeled and cubed
- 1 large onion chopped
- 3 cloves garlic minced
- 1 bell pepper diced
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz diced tomatoes
- 2 cups vegetable broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Prep all veggies and beans.
- Add sweet potatoes, onion, garlic, bell pepper, beans, and tomatoes to slow cooker.
- Pour in vegetable broth, sprinkle chili powder, cumin, paprika, salt, and pepper.
- Stir to combine everything.
- Cook on low for 6 hours or high for 3 hours.
- Taste and adjust seasoning before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 220
- Total Fat: 1.5g
- Saturated Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 8g
Vitamins and Minerals (Per Serving)
- Vitamin A: 120%
- Iron: 15%
- Calcium: 8%
- Vitamin C: 20%
- Magnesium: 12%
Additional Notes/Tips to Enhance Flavor
- Add a dash of cayenne for heat that wakes you up.
- Serve with fresh cilantro or avocado for extra creaminess.
- Leftovers taste even better the next day, if you can resist.
