Slow Cooker Vegetarian Chili with Sweet Potatoes—hearty, filling, and full of flavor from beans, tomatoes, chilis, peppers, and sweet potatoes!
Spring usually comes early here in Georgia, but right now we are still enjoying cooler days and nights and that means soups and chilis are regularly on the menu. Of course, I like Tomato Soup all year round, as well as my Easy Potato Soup. And this vegetarian chili will be part of the year-round menu plan as well.
This Slow Cooker Vegetarian Chili has a such a juxtaposition of flavors—spicy, savory, and just a touch of sweetness from the sweet potatoes. You can add a green salad if you want a little something extra or just some cornbread which is how I serve it.
Slow Cooker Vegetarian Chili
For this chili, you’ll use a mixture of fresh peppers and chilis as well as a can of green chilis, beans, canned tomatoes, and one large sweet potato. It’s pretty easy although it does require some chopping. You can start the vegetarian chili in the morning and it will be ready by the time you get home for work. I love how hearty and nutritious this chili is also. It’s a complete meal and you won’t miss the meat—unless you’re like my husband who said, “It’s good but I’d rather have chili with meat.” Go figure.
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeno pepper, finely minced
- 1 canned chipotle pepper, chopped
- 4 garlic cloves, finely minced
- 2 large sweet potatoes, peeled and cut into 1/2-inch pieces
- 1 can green chilis
- 1 bottle dark beer
- 1 1/2 cups vegetable stock
- 1 28 oz. can fire-roasted diced tomatoes
- 1 teaspoon cocoa
- 2 tablespoons ancho chili powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Juice one lime
- 1 15 ounce can black beans, rinsed and drained
- 1 15 ounce can red beans, rinsed and drained
- 1 15 ounce can pinto beans, rinsed and drained
- Toppings: sour cream, scallions, tortilla chips, avocado
- In a 4- to 6-quart slow cooker, combine everything except the beans. Stir gently to mix the seasonings and then gently stir in the beans.
- Cover and cook until the chili has thickened and the sweet potato is tender, 7 to 8 hours on low or 4 to 5 hours on high.
Nutrition Information:Yield: 6 Serving Size: 6 servings
Amount Per Serving: Calories: 56 Sodium: 766mg Carbohydrates: 12g Fiber: 2g Sugar: 4g Protein: 1g
Adapted from Real Simple’s Slow Cooker Vegetarian Chili with Sweet Potatoes.