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Slow Cooker Sweet Potato Chili Recipe

Slow cooker sweet potato chili blends wholesome veggies and spices for a rich, warming vegan meal.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 220
Ingredients Method Notes

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

Method
 

  1. Prep all veggies and beans.
  2. Add sweet potatoes, onion, garlic, bell pepper, beans, and tomatoes to slow cooker.
  3. Pour in vegetable broth, sprinkle chili powder, cumin, paprika, salt, and pepper.
  4. Stir to combine everything.
  5. Cook on low for 6 hours or high for 3 hours.
  6. 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.