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.