Slow-Cooker Vegetarian Chili With Sweet Potatoes

3.8
(1255)

A game-day favorite fit for vegetarians. This chili is loaded with sweet potatoes, bell peppers, and a variety of beans.

Hands On Time:
20 mins
Total Time:
8 hrs 20 mins
Yield:
4 serves

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

  • ¼ teaspoon ground cinnamon

  • kosher salt and black pepper

  • 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

Directions

  1. In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.

  2. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).

  3. Serve the chili with the sour cream, scallions, radishes, and tortilla chips.

Nutrition Facts (per serving)

240 Calories
2g Fat
47g Carbs
11g Protein
Nutrition Facts
Calories 240
% Daily Value *
Total Fat 2g 3%
Sodium 1217mg 53%
Total Carbohydrate 47g 17%
Total Sugars 13g
Protein 11g
Calcium 134mg 10%
Iron 4mg 22%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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