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Slow Cooker Vegetarian Chili with Sweet Potatoes
4.1 (1080 reviews)
This slow-cooker vegetarian chili swaps the meat with fiber-rich black and kidney beans, sweet potatoes, and plenty of flavorful spices.
Total Time500
Servings4
240
Caloriesper servingNutrition Information
240
Calories
2 g
Fat
47 g
Carbs
11 g
Protein
Fiber
13 g
Sugar
Ingredients
- 1 medium red onion, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons unsweetened cocoa powder
- kosher salt and black pepper
- 0.25 teaspoon ground cinnamon
- 1 28-ounce can fire-roasted diced tomatoes
- 1 15.5-ounce can black beans, rinsed
- 1 15.5-ounce can kidney beans, rinsed
- 1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
- sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving
Instructions
- 1Add ingredients to slow cooker. Stir together onion, bell pepper, garlic, chili powder, cumin, cocoa powder, salt, pepper, and cinnamon in a 4-to-6-quart slow cooker. Stir in tomatoes, beans, sweet potato, and 1 cup water.
- 2Cook and serve. Cover and cook until sweet potato is tender and chili has thickened, 4 to 5 hours on high or 7 to 8 hours on low. Serve garnished with sour cream, jalapeños, radishes, and/or tortilla chips.