Description
A simple, hearty vegetarian chili made in a slow cooker featuring sweet potatoes and black beans.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (28 ounce) can crushed tomatoes, undrained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups vegetable broth
- Salt and black pepper to taste
Instructions
- Place the diced sweet potatoes, black beans, kidney beans, crushed tomatoes, diced tomatoes with green chilies, chopped onion, and chopped red bell pepper into the slow cooker.
- Add the minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using).
- Pour in the vegetable broth.
- Stir all ingredients together until well combined.
- Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- About 30 minutes before serving, taste the chili and add salt and pepper as needed.
- Serve hot.
Notes
- Serve with toppings like avocado, cilantro, or a dollop of Greek yogurt.
- This chili freezes well for later meals.
- Prep Time: 20 min
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 12
- Sodium: 450
- Fat: 2
- Saturated Fat: 0.5
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 68
- Fiber: 18
- Protein: 14
- Cholesterol: 0
Keywords: slow cooker, sweet potato, black bean, chili, vegetarian, easy, healthy