Description
This Slow Cooker Sweet Potato Chili is a hearty, flavorful, and nutritious one-pot meal perfect for cozy gatherings or meal prep. Packed with sweet potatoes, beans, and spices, simmered to tender perfection, it offers a comforting vegan dish that’s easy to prepare and customize with your favorite toppings.
Ingredients
Vegetables
- 1/2 cup Onion (Finely chopped)
- 1 cup Green peppers (Finely chopped)
- 2 cloves Garlic (Finely minced)
- 1 Sweet potato (Large, Peeled, Diced into 1 inch cubes, or 2 medium potatoes)
- 1/4 cup Frozen corn
Beans & Tomatoes
- 1 can Red beans (15 oz, drained and rinsed)
- 1 can Black beans (15 oz, drained and rinsed)
- 1 can Fire roasted tomatoes (15 oz)
Liquids & Grains
- 2 cups Broth (Chicken or vegetable, low sodium)
- 1/2 cup Brown rice (Optional, cooked; can be replaced with cooked quinoa or white rice)
- 1-2 tbsp Lemon juice (Or lime juice, optional)
Spices & Seasonings
- 1-2 tbsp Chili powder
- 1 tsp Cumin powder
- 1 tsp Paprika
- Salt (To taste)
- Pepper (To taste)
Instructions
- Combine Ingredients: Add onions, green peppers, garlic, red beans, black beans, fire roasted tomatoes, sweet potato cubes, broth, chili powder, cumin powder, paprika, salt, and pepper to a large crockpot (6 quart or larger). Stir gently to combine everything evenly.
- Cook: Cover the crockpot and cook on Low heat for 4-5 hours, or until the sweet potatoes are tender and flavors have melded together perfectly.
- Add Corn and Rice: In the last 10 minutes of cooking, stir in the frozen corn and cooked brown rice. This allows the corn to thaw and the rice to heat through without becoming mushy.
- Optional Thickening: To thicken the chili, use an immersion blender to partially blend a small portion directly in the pot. Avoid blending the entire chili to keep texture. Alternatively, remove about 1 cup of chili, blend it until smooth, then stir it back in.
- Serve and Garnish: Spoon the chili into bowls, garnish with your favorite toppings such as chopped cilantro, avocado, or shredded cheese, and enjoy warm.
Notes
- Use either chicken or vegetable broth depending on your preference or dietary restriction.
- Rice is optional; you can substitute with cooked quinoa or white rice, or omit entirely for a lower-carb option.
- Adjust chili powder according to heat tolerance.
- For thicker chili, partially blending some of the chili is recommended.
- Leftovers store well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4 hours 10 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
