Slow Cooker Vegetarian Chili with Sweet Potatoes
Slow Cooker Vegetarian Chili with Sweet Potatoes--hearty, filling, and full of flavor from beans, tomatoes, chilis, peppers, and sweet potatoes!
Servings: 6 servings
Calories: 56kcal
Ingredients
- 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 ½ 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
Instructions
- 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.
