Crockpot Vegan Chili with Sweet Potatoes
A slow-cooked, flavor-packed chili featuring sweet potatoes, beans, and warming spices for a nutritious, fuss-free comfort meal.
Ingredients
Base Ingredients:
- 2 medium sweet potatoes peeled and diced
- 1 can 15 oz black beans, drained
- 1 can 15 oz kidney beans, drained
- 1 can 28 oz diced tomatoes
- 1 cup vegetable broth
- 1 small onion chopped
- 3 cloves garlic minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
Seasonings & Spices:
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp cayenne pepper adjust to taste
- Salt and black pepper to taste
For Garnish (Optional but Highly Recommended):
- Avocado slices
- Fresh cilantro
- Lime wedges
- Crushed tortilla chips
Instructions
Step 1: Prep the Ingredients
- Chop sweet potatoes, onion, peppers, and garlic while questioning why you don’t have a personal chef.
Step 2: Assemble the Chili
- Dump everything into the crockpot, including beans, tomatoes, broth, and seasonings.
- Stir until well combined.
Step 3: Slow Cook & Forget About It
- Cover and cook on low for 6 hours (or high for 3 hours if you’re impatient).
Step 4: Taste & Adjust
- Give it a stir, taste, and adjust salt, spice, or thickness as needed.
Step 5: Serve & Enjoy
- Ladle into bowls, top with avocado, cilantro, and lime juice for an extra punch of freshness.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 55g
- Fiber: 14g
- Protein: 12g
Vitamins & Minerals (Per Serving)
- Vitamin A: 120%
- Vitamin C: 40%
- Iron: 25%
- Magnesium: 20%
- Potassium: 30%
Additional Notes & Tips
- Want extra protein? Add quinoa or lentils.
- Spice it up! Toss in jalapeños or more cayenne.
- Too thick? Add more broth.
- Freezes like a dream. Store leftovers for up to 3 months.