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Slow Cooker Sweet Potato Chili

A comforting bowl of Slow Cooker Sweet Potato Chili filled with savory spices, sweet potatoes, and wholesome beans, perfect for chilly weather.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large sweet potatoes, peeled and diced
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 2 cups vegetable broth
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper

Method
 

Preparation
  1. Start by peeling and dicing the sweet potatoes into bite-sized cubes. Dice the onion, bell pepper, and mince the garlic.
Combine Ingredients
  1. In your slow cooker, combine the sweet potatoes, black beans, kidney beans, diced tomatoes, onion, garlic, and bell pepper. Stir gently to mix everything.
Add Broth and Spices
  1. Pour in the vegetable broth, and sprinkle with chili powder, cumin, salt, and pepper. Give it another good stir to distribute all the flavors.
Set the Slow Cooker
  1. Put the lid on the slow cooker, set it to low, and let it cook for 6 to 7 hours or on high for 4 hours.
Finish the Chili
  1. Once the cooking time is up, give the chili a good stir to combine the ingredients further. Taste and adjust seasoning, if necessary.
Serve Hot
  1. Ladle into bowls and garnish with your favorite toppings. Enjoy with crusty bread or tortilla chips!

Notes

You can customize toppings such as avocado, fresh cilantro, yogurt, or lime juice. Ideal for leftovers, this chili freezes well and can be reheated easily.